7 delicious lagman recipes

7 delicious lagman recipes

7 delicious lagman recipes

May 20

Likbez Food

The best versions of a hearty Central Asian dish with lamb, beef or turkey.
Photo by Elizaveta Chernaya

Elizabeth Black

7 delicious lagman recipes

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1. Lagman classic

Photo: Ratov Maxim / Shutterstock

Ingredients

  • 2 onions;
  • 3 carrots;
  • 1 pepper;
  • 4 tablespoons of vegetable oil;
  • 700 g lamb;
  • 4 tomatoes;
  • 2 glasses of water;
  • salt, sugar, black pepper – to taste;
  • 5 potatoes;
  • 2 bay leaves;
  • 2 sprigs of basil, dill, parsley, cilantro, green onions;
  • 400 g noodles for lagman.

Cooking

Peel the onions, carrots and peppers and cut them into strips. Pour the oil into a preheated cauldron with thick walls, after about 2 minutes put the onion and fry until golden brown. Add carrots and peppers to the onion, cook over medium heat until soft, stirring constantly.

Cut the meat into pieces about 2 cm thick and add it to the cauldron with the vegetables. Fry the meat until a crust forms.

Add tomatoes to meat and vegetables and simmer everything for about 5 minutes. Pour in water, pour out salt, sugar, black pepper, cover the cauldron with a lid, reduce heat and leave to cook for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the pot. When the vegetable is ready, add the bay leaf and finely chopped greens. Let’s insist.

Drop the noodles into a pot of boiling water and cook for about 10 minutes. When the noodles are ready, arrange them on plates and add the meat with vegetables.

2. Lagman in Uzbek

Photo: Dmitry Halacevich / Shutterstock

Ingredients

  • 300 g of beef pulp;
  • 1 onion;
  • 1 carrot;
  • 3 tablespoons of vegetable oil;
  • salt – to taste;
  • 1 green radish;
  • 150 g cabbage;
  • 2 stalks of green celery;
  • 1 sweet pepper;
  • 1 tomato;
  • 1 hot pepper;
  • 1 teaspoon ground coriander;
  • ½ teaspoon dry adjika;
  • 1 teaspoon dry paprika;
  • 1 tablespoon of tomato paste;
  • 2 cloves of garlic;
  • 2-3 glasses of water;
  • 400 g noodles for lagman;
  • 2 sprigs of cilantro, dill and parsley.

Cooking

Cut the beef into small pieces (about 2 cm thick), carrots into cubes, and onions into thin strips. Heat the vegetable oil in a cauldron, put the meat there and fry it until golden brown. Salt a little. Add onions and carrots to the cauldron and fry for about 5 minutes, stirring occasionally.

Cut the green radish and cabbage into small squares. Chop up the celery. Chop the sweet pepper and tomato into cubes, and chop the hot pepper.

When the onions and carrots are browned, add sweet pepper and tomato to them. Fry everything together for 3 minutes. Add dry spices and tomato paste to the cauldron. Cook for 3-4 more minutes. Finely chop the garlic and send to the rest of the ingredients.

Then put cabbage, radish and celery into the cauldron and mix. Pour everything with water and cook over medium heat for about 15 minutes (vegetables should not be boiled). Add salt to taste.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes. When the noodles are ready, arrange them on plates, pour vaja (meat with vegetables) and sprinkle with finely chopped greens.

Take note 🍚
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3. Laghman in Uighur

Photo: Ratov Maxim / Shutterstock

Ingredients

  • 600 g of beef or lamb;
  • 3 tablespoons of vegetable oil;
  • salt – to taste;
  • 1 onion;
  • 1 carrot;
  • 1-2 eggplants;
  • 3 tomatoes;
  • 2-3 bell peppers;
  • seasoning for lagman – to taste;
  • garlic – to taste;
  • 400 g noodles for lagman;
  • 1 glass of noodle broth;
  • 2 sprigs of cilantro, dill and parsley.

Cooking

Cut the meat into cubes. Pour vegetable oil into a heated cauldron, put meat in it and fry until golden brown. Salt to taste.

Cut vegetables into cubes. First, add onions and carrots to the meat. Then put the eggplant in the cauldron. Then add tomatoes and bell pepper and mix. Sprinkle seasoning for lagman and finely chopped garlic.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes.

Add the noodle broth to the cauldron with vegetables. Simmer until cooked through, about 20-30 minutes.

Arrange the noodles on plates, add meat and vegetables. Finely chop the greens and sprinkle on top.

4. Lagman with pork

Photo: Dmitry Held / Shutterstock

Ingredients

  • 500 g pork;
  • 3 tablespoons of vegetable oil;
  • 1 onion;
  • 2 carrots;
  • 1 bell pepper;
  • ½ green radish;
  • 2 tomatoes;
  • 1 pinch of zira;
  • 3 glasses of water;
  • 2 potatoes;
  • salt – to taste;
  • 200 g noodles for lagman;
  • parsley, dill, green onions – to taste;
  • 2 cloves of garlic.

Cooking

Cut the meat into small cubes. Heat a cauldron or a pan with thick walls, pour in the oil, add the meat. Cook over medium heat for approximately 25 minutes.

Cut the onion into half rings and add it to the meat. Chop the carrots into cubes, put in a cauldron and mix. Pepper, too, cut into cubes and send to the rest of the ingredients. Grind the radish and put it in a cauldron. Stir.

Scald the tomatoes with boiling water, remove the skin from them, cut into small cubes and add to the vegetables in a cauldron.

Boil water and pour it into the pot. Crush the zira in a mortar and add to the water. Close the cauldron with a lid and let the meat and vegetables simmer for 40 minutes over low heat.

Peel potatoes…


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