Lagman classic

Classic lagman is a soup originally from Central Asia; it is often prepared there both on weekdays and on holidays. The main and constant component of lagman is traditional stretched oriental noodles, and all other ingredients of this dish, meat and vegetables, are interchangeable. For example, you can take lamb, goat, horse meat or beef as a meat ingredient, and in Europe they put pork and poultry in the lagman.

You can also use a variety of vegetables: potatoes, beans, daikon, bell peppers, eggplant, etc.

Classic lagman at home - step-by-step recipe

A classic beef lagman in a saucepan can be the first or second course: it all depends on the amount of broth in which the meat and vegetables are cooked with the addition of aromatic seasonings.This rich and nutritious dish is not difficult to simmer in a saucepan, but it is better to use a thick-walled cauldron so that nothing burns. You can stretch the noodles for lagman yourself from homemade dough, but it will be faster to make a dish with noodles from the store.

1. 
   The classic lagman is prepared very simply according to the step-by-step recipe. Wash the beef, remove tendons. Cut the meat into cubes no thicker than 1.5-2 cm. Heat a frying pan, thick-walled saucepan or cauldron, and then heat the vegetable oil there. Add a little pepper and cumin to the oil, after a minute add the beef and fry the meat, stirring, over high heat for no more than three minutes.
2. 
   By this time, the vegetables should already be peeled and washed. Cut the onion and carrots into half rings, add them to the meat and fry everything together, stirring. Next, add the potatoes, cut into small cubes, into the container and fry everything together. To prevent vegetables and meat from burning, reduce the heat.
3. 
   Add coarsely chopped green beans, chopped eggplants (they must first be soaked to remove bitterness), as well as tomatoes and tomato sauce. Add salt and mix the meat with vegetables, simmer everything together for 5-7 minutes. The fire is small.
4. 
   Add diced bell pepper (it’s better to take multi-colored ones to make it more beautiful) and celery into the container. Also, now is the time to add the minced garlic and ground oriental spice mixture. Simmer everything together, stirring for 2-3 minutes.
5. 
   Add a liter of hot water to the container, and when it boils, reduce the heat and simmer the dish for 30 minutes.
6. 
   During this time, cook the noodles in a saucepan. If you find it, buy special noodles for lagman. Cook 400-500 grams of noodles in two liters of hot water until fully cooked. When ready, drain the noodles into a colander.
7. 
   To the finished classic lagman, add a little more fresh chopped garlic and fresh chopped cilantro for flavor. Turn off the stove and let the lagman stand for 5-10 minutes under the lid. Serve the classic lagman in large bowls or deep plates, laying the noodles down and pouring the meat and vegetable sauce on top.

Bon appetit!

Step-by-step recipe for pork lagman with noodles

A rich, very filling and high-calorie lagman can be prepared from pork with noodles. Use a classic set of spices for lagman (cumin, coriander, ground black pepper, paprika, chili pepper); if you find it on sale, add Sichuan pepper, which has a very unique taste, it resembles cloves and is added to the dish shortly before cooking, so as not to lose its aroma. You can also buy a ready-made set of spices for lagman; a set of spices for pilaf is also suitable.

Ingredients:

• Lean pork – 0.6-0.8 kg.
• Bell pepper – 2 pcs.
• Potatoes – 4-5 pcs.
• Tomatoes – 3-4 pcs.
• Carrots – 2 pcs.
• Onions – 3-4 pcs.
• Salt - to taste.
• Chili pepper - to taste.
• Garlic – 1 head.
• Seasoning for lagman – 1-2 tbsp. l.
• Green cilantro or parsley - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Start preparing the dish by washing, peeling and cutting all the vegetables into cubes, the onions into half rings, and the carrots into circles. Let's assume the option of cutting all vegetables, except onions, into strips. Take large carrots; a lot of them are traditionally added to lagman.

Step 2. Next, cut the pork into cubes, and then place it first in a cauldron with heated vegetable oil and fry, stirring on all sides, so that the meat gets a crust.

Step 3. When the crust appears, add onions and carrots to the meat, stir and fry everything together.

Step 4. Next, add bell peppers, tomatoes, a little boiling water, salt and spices to taste. Simmer the dish for 3-5 minutes.

Step 5. Then add the chopped potatoes and add enough boiling water to cover everything to the very top. Simmer the lagman until the potatoes and meat are tender.

Step 6. At this time, boil the noodles in a separate container.

Step 7. Add chopped herbs and garlic to taste to the finished lagman, let it brew under the lid for 10 minutes to reach the taste.

Step 8. Place noodles in bowls, pour thick sauce with meat and vegetables on top. Eat lagman hot.

Bon appetit!

A simple and delicious chicken lagman recipe

Chicken lagman is a worthy alternative to the classic lamb or beef lagman: the dish is also very tasty, but more dietary.If you want to try cooking lagman for the first time, we recommend starting with this easy recipe, because it’s almost impossible to spoil chicken!

Ingredients:

• Chicken – 0.8 kg.
• Onions – 2-3 pcs.
• Tomatoes – 2 pcs.
• Bell pepper – 1 pc.
• Carrots – 2 pcs.
• Noodles – 0.5 kg.
• Adjika – 1 tsp.
• Salt - to taste.
• Tomato paste or sauce – 1-2 tbsp. l.
• Mixture of spices for lagman - to taste.
• Ground red and black pepper - to taste.
• Black peppercorns - to taste.
• Fresh herbs and garlic - to taste.
• Little vegetable for frying.

Cooking process:

Step 1. First, wash, peel and cut all the vegetables into cubes so that you can quickly prepare the lagman. Cut the onion into half rings, carrots into thin slices, and pepper as desired. Place them in separate containers.

Step 2. Next, divide the washed and dried chicken along with the skin into portions, and then fry them until a beautiful crust in heated vegetable oil on all sides. You can cook lagman either in a deep frying pan or in a cauldron or in a pan with thick walls.

Step 3. Add the onion to the chicken, fry together until the onion is golden.

Step 4. Add carrots and bell peppers and fry a little.

Step 5. Add seasonings, adjika, salt and a little boiling water. Simmer everything together under the lid for 10-15 minutes over low heat.

Step 6. Next, add tomatoes and tomato paste, add more salt if necessary and add enough boiling water to cover the contents of your cooking container to the top of the vegetables.

Step 7. Simmer the lagman over low heat until cooked under the lid.

Step 8. Boil the noodles until tender, adding salt to the water (the noodles can be replaced with spaghetti or any other pasta).

Step 9When the meat and vegetables in a thick sauce are completely stewed, sprinkle it with chopped herbs, add garlic or leave to simmer under the lid for 10-15 minutes.

Step 10. Place the hot, drained noodles into deep plates, pour over the sauce and add chicken.

Bon appetit!

Lamb lagman with homemade noodles

A very tasty thick sauce for lagman can be prepared using young lamb. Lamb lagman with homemade noodles is a classic of oriental cuisine. We offer you its step-by-step recipe.

Ingredients:

For the noodles:

• Premium wheat flour – 1 kg.
• Chicken egg – 3-4 pcs.
• Water - how much the dough will take.
• Salt – 1 tsp.

For the sauce:

• Lamb – 0.6-0.8 kg.
• Bell pepper – 2-3 pcs.
• Tomatoes – 3 pcs.
• Carrots – 2 pcs.
• Daikon – 0.3 kg.
• Onions – 3-4 pcs.
• Tomato paste – 2 tbsp. l.
• Ground turmeric – 1 tsp.
• Ground paprika – 1 – tsp.
• Ground chili pepper - to taste.
• Fresh cilantro - to taste.
• Garlic - to taste.

Cooking process:

Step 1. Let's make homemade noodles for lagman. Add all the eggs, salt, a little cold water to the flour and knead the dough well. Add enough water so that you have a dough consistency similar to homemade dumplings. Sometimes they make noodles for lagman without adding water at all.

Step 2. Roll the dough into a ball, wrap in cling film and let it rest on the counter.

Step 3. Chop the lamb into small pieces and place in a cauldron, where a small amount of vegetable oil has already been heated. If the lamb is fatty, add just a little oil.

Step 4. Cut the onion into half rings and add to the lamb, don’t skimp on the onion, it goes well with any meat, and especially with lamb.

Step 5.Next, add salt, spices, stir with meat and onions, add tomato paste and a glass of hot water.

Step 6. Simmer the lamb over low heat for 5 minutes. Next, you need to add 1.5-2 liters of water and simmer for another 20-25 minutes.

Step 7. Coarsely chop the carrots, garlic and sweet radish - daikon, bell pepper and tomatoes.

Step 8. Add all the vegetables to the lamb and add boiling water until it covers the contents of the cauldron. Add salt to taste. Do not stir the vegetables so that they do not spread into porridge; simmer everything until the vegetables and meat are fully cooked over low heat. Cover the cauldron with a lid.

Step 9: Now it's time to cook the noodles. Divide the dough into 3-4 parts, each part needs to be thinly rolled into a long plate, and then rolled into a roll and cut crosswise into thin strips - this is how you get noodles.

Step 10. Boil the noodles until tender in boiling water, which needs to be salted. Cooking time – 2-3 minutes.

Step 11. Drain the homemade noodles in a colander and place on deep oriental plates - large bowls. Drizzle any fat that collects on the surface of the meat sauce over the noodles.

Step 12. Next, lay out the pieces of lamb and vegetables, pour over the sauce. Sprinkle chopped cilantro over everything. Eat lagman with lamb only hot!

Bon appetit!

Classic step-by-step recipe for lagman in a slow cooker

Lagman in a slow cooker is a dish adapted to Western cuisine, with roots in Central Asia, where it is most often prepared in a large cauldron in the open air, and the noodles are pulled out by hand according to a special recipe. But no one forbids us to use noodles from the store, and make meat gravy according to a more simplified recipe. And the result will be no worse!

Ingredients:

• Pork – 0.7 kg.
• Lagman noodles – 0.4-0.5 kg.
• Seasonings for lagman - to taste.
• Vegetable oil - for frying.
• Sweet pepper – 1-2 pcs.
• Onions – 2-3 pcs.
• Carrots – 2 pcs.
• Tomatoes – 2-3 pcs.
• Potatoes – 3-4 pcs.
• Garlic - to taste.
• Water – 2 glasses.
• Salt - to taste.

Cooking process:

Step 1. Cut the pork (or any other meat) into small portions, and then heat the vegetable oil in a multicooker, turning on the “Frying” mode. Frying time for meat is 10-12 minutes.

Step 2. At this time, peel the onion, cut into half rings and add to the meat 5 minutes before the end of frying. Fry, stirring so that the onion does not burn.

Step 3. Cut the carrots, bell peppers and potatoes into cubes, then add everything to the multicooker bowl. Salt pork and vegetables to taste.

Step 4. Lastly, add the diced tomatoes and chopped garlic.

Step 5. You need to add spices such as cumin, peppercorns, ground paprika and coriander to the lagman with pork. If desired, also use spices for pilaf.

Step 6. Lastly, add hot water, salt the dish to taste and simmer the lagman in the “Stew” mode for 1 hour.

Step 7. When the meat and vegetables are cooked, leave them to steep under the lid, while at this time boil the noodles in salted water until tender and drain.

Step 8. Serve lagman by placing vegetables and meat in sauce on hot noodles.

Bon appetit!

How to cook lagman in a cauldron - step-by-step recipe

A cauldron is an indispensable container for stewing meat and vegetables not only on the street, but also at home; its thick, durable walls and bottom hold for a long time and give off heat well.A hearty lagman in a cauldron can be prepared in the yard or somewhere outdoors for a large company from any meat, but the fastest way to stew it with vegetables is fresh young pork, veal or chicken. Of course, lovers of lamb or beef can also use this type of meat component of lagman.

Ingredients:

• Vegetable oil - for frying.
• Meat – 1-1.3 kg.
• Onion – 0.4 kg.
• Carrots – 0.4 kg.
• Tomatoes – 0.3 kg.
• Bell pepper – 3-4 pcs.
• Green beans – 0.2 kg.
• Celery – 2-3 stalks.
• Garlic – 1 head.
• Salt - to taste.
• Star anise, cumin, coriander, ground pepper, paprika - to taste.
• Green cilantro, parsley - 1 bunch.

Cooking process:

Step 1. Wash and peel all vegetables in advance. Cut the onion into half rings, bell pepper and carrots into thin strips. If they are long, cut the green beans into pieces. Chop the celery into cubes and the tomatoes into slices.

Step 2. Heat the vegetable oil in a cauldron, and then place the meat, cut into portions, into it. Fry the meat until it has a crust on all sides, keeping the heat high. If you are cooking lamb, you don’t need to add oil, but replace it with fat tail fat.

Step 3. Add carrots and onions to the fried meat; stirring, fry for another 5-10 minutes.

Step 4. Next, add bell peppers and tomatoes, and after 5 minutes, add bean pods.

Step 5. When everything is well fried, add spices and salt. Remember to carefully turn the contents with a spatula or slotted spoon, but not with a spoon, so as not to crush the vegetables into porridge.

Step 6. Add hot water, there should be enough of it to cover the entire contents of the cauldron to the top of the vegetables.

Step 7. Simmer the meat and vegetables over low heat for 15-20 minutes.

Step 8When everything is well simmered, add chopped celery and peeled garlic cloves, as well as chopped cilantro or parsley. Cover the cauldron with a lid and let the lagman brew well.

Step 9. Boil the noodles in a saucepan until tender in salted water.

Step 10. Eat lagman as a thick soup or as a main course. If you want soup, then add more water to the cauldron while simmering. Place the noodles in deep bowls or plates, and add meat and vegetables on top, pouring sauce over everything.

Bon appetit!

Very tasty lagman in Uzbek style

Despite the fact that lagman is a national dish in Uzbekistan, even there it is prepared differently in each region. So, in some places they add green beans and daikon radish to the lagman, and in others they add potatoes. It is not so important what kind of vegetable components will be in your lagman. If you want to make it in Uzbek style, it is much more important that you get an oriental dish, and not the usual gravy with pasta. What gives lagman its true taste are the aromatic, specific seasonings.

Ingredients:

• Beef – 0.5-0.8 kg.
• Sweet pepper – 2-3 pcs.
• White cabbage – 200 gr.
• Petiole celery – 2 pcs.
• Tomatoes – 2-3 pcs.
• Hot pepper – 1 pc.
• Green radish – 1 pc.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Tomato paste – 2 tbsp. l.
• Garlic - to taste.
• Salt - to taste.
• Ground coriander – 1 tsp.
• Adjika – 0.5 tsp.
• Vegetable oil - for frying.
• Dry paprika – 1 tsp.
• Noodles – 0.5 kg.

Cooking process:

Step 1. Cut the peeled carrots into very thin strips, as is customary in Uzbekistan, and the onion into cubes.

Step 2. Fry the beef, chopped into small cubes, in a cauldron until golden brown in hot oil.

Step 3.Add onions and carrots, fry for a few more minutes and then add some salt.

Step 4. Chop the cabbage, stalked celery and sweet green daikon radish into cubes.

Step 5. Do the same with tomatoes and sweet peppers; be sure to remove the seeds from the peppers. Hot pepper is added to the lagman if desired.

Step 6. After the meat has been simmered with onions and carrots, add tomatoes and bell peppers to the cauldron and fry everything together for a few more minutes.

Step 7. Add celery, cabbage and daikon to the lagman.

Step 8. Add salt, tomato paste and spices, fry, stirring for a couple more minutes.

Step 9. Pour hot water, which should cover the contents of the cauldron to the top of the vegetables, and leave to simmer until tender over low heat. Cover the cauldron with a lid.

Step 10. When the lagman is stewed, taste it and add a little sugar, if it turns out to be sour, stir well and boil for another minute.

Step 11. Lastly, add chopped garlic to the Uzbek-style lagman, cover the cauldron with a lid and let the dish brew while the noodles are cooked.

Step 12. Boil the noodles separately; if you don’t find any, boil any long pasta. Strain the noodles.

Step 13. Place the noodles in deep plates and pour thick meat and vegetable sauce over them. Sprinkle with fresh herbs and eat the dish hot.

Bon appetit!

Hearty lagman with potatoes

Lagman with potatoes turns out to be very satisfying. This dish can become your favorite if you learn how to cook it with homemade noodles. Moreover, it is not at all as difficult as it seems. So let's get started!

Ingredients:

For the noodles:

• Flour – 200 gr.
• Eggs – 2 pcs.
• Salt – 0.5 tsp.

For the gravy:

• Boneless meat – 600 gr.
• Carrots – 1-2 pcs.
• Onion – 2 pcs.
• Radish – 1 pc.
• Tomatoes – 2 pcs. (or tomato paste).
• Bell pepper – 2 pcs.
• Hot red pepper – 1 pc.
• Potatoes – 4 pcs.
• Vegetable oil - for frying.
• Garlic - to taste.
• Spices (coriander, suneli hops, ground black pepper, paprika) - to taste.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. In a frying pan or in a deep cauldron, fry the meat, cut into portions, in pieces.

Step 2. Cut the vegetables in advance: carrots and radishes, as well as peppers, into strips or cubes. The onion is cut into half rings, and the garlic is chopped with a knife. Cut the tomatoes into slices and potatoes into larger cubes.

Step 3. Add vegetables to the cauldron for frying with meat in the following order: onions, carrots, peppers, radishes and tomatoes (or tomato paste).

Step 4: Then add the potatoes.

Step 5. When the contents of the cauldron are fried, add salt to taste and season with spices.

Step 6. Pour boiling water over everything so that the water covers the vegetables. If necessary, add more salt.

Step 7. Simmer the vegetables and meat until tender, covered, over low heat.

Step 8. When everything is ready, add finely chopped garlic to the dish if desired and cover with a lid to let it sit and cool a little.

Step 9: Prepare the noodles. Pour flour, salt into a bowl, add eggs and knead into a stiff dough. If necessary, add a little cold water (no more than 50 ml) to make the dough softer.

Step 10. Roll the dough into a ball, cover it with cling film and let it rest for 30 minutes.

Step 11. Next, roll out the dough into a very thin pancake (you can roll it into several thin layers, it will be easier). Roll the pancake into a tube, and then cut it crosswise into strips - these are noodles.

Step 12. Place the noodles in salted boiling water and cook for no more than 3-4 minutes.

Step 13To serve, place the noodles in deep plates and top with gravy with meat and vegetables. Sprinkle with chopped fresh cilantro or parsley if desired.

Bon appetit!

Lagman with radish and homemade noodles

Lagman with daikon radish with homemade noodles is a traditional lagman for the cuisine of Uzbekistan. White or pink daikon radish, unlike our round black radish, is a relatively sweet root vegetable with only a very slight bitterness.

Ingredients:

• Beef or pork – 400 gr.
• Onions – 2-3 pcs.
• Carrots – 2 pcs.
• Bell pepper – 2 pcs.
• Daikon – 1 pc.
• Tomatoes – 2-3 pcs.
• Garlic - to taste.
• Vegetable oil - for frying.
• Fresh herbs (dill, cilantro, parsley) - to taste.
• Spices (cumin, coriander, paprika, ground pepper) - to taste.
• Salt - to taste.
• Noodles – 300-400 gr.
• Boiled water – as needed.

Cooking process:

Step 1. Wash, peel and cut all the vegetables: onions, tomatoes, radishes, bell peppers - into cubes, carrots can be grated, and garlic can be chopped with a knife.

Step 2. Wash and cut the meat into portions (it can also be lamb, goat or chicken).

Step 3. Fry the meat pieces in hot oil until they are lightly crusted.

Step 4. Add onion, salt and spices to the meat, and then quickly fry until the onion turns golden.

Step 5. Add carrots, radishes and bell peppers and saute everything together, stirring, for about 7-10 minutes over low heat.

Step 6. Add garlic and tomatoes, saute everything together a little.

Step 7. Next, add enough hot water to reach the top of the vegetables, and simmer everything under the lid until cooked over low heat.Stir occasionally and add more seasonings and salt if necessary.

Step 8. While the sauce and meat are simmering, boil the noodles in salted water and drain.

Step 9. Add chopped herbs to the hot, ready-made sauce, and then cover the cauldron with a lid (or other container in which you prepared the lagman) and let it stand for 5-10 minutes.

Step 10. Next, place the hot noodles on deep plates, pour the sauce over the meat and eat the lagman with great pleasure!

Bon appetit!

Step-by-step recipe for classic lagman with eggplant

The whole highlight of real lagman lies in homemade noodles, which do not boil or stick together, but remain dense. In addition, the taste of the meat sauce is also important; it depends entirely on the spices and vegetables that you add there. Most often in Asia, lagman is prepared with eggplant.

Ingredients:

• Lamb – 500 gr.
• Eggplant – 3 pcs.
• Potatoes – 4 pcs.
• Tomato – 3-4 pcs.
• Bell pepper – 2-3 pcs.
• Onions – 2-3 pcs.
• Carrots – 2 pcs.
• Garlic - to taste.
• Tomato paste – 2 tbsp. l.
• Sunflower oil 2 tbsp. l.
• Salt, spices - to taste.

For the noodles:

• Eggs – 2 pcs.
• Flour – 1 tbsp.
• Salt – 0.5 tsp.

Cooking process:

Step 1. Knead the noodle dough from eggs, flour and salt.

Step 2. Leave the dough, rolled into a ball, under a towel or under cling film for 30-40 minutes.

Step 3. Then roll out the dough into a thin layer, roll it up and cut it into thin strips. This will make noodles.

Step 4. Place the chopped noodles on a cutting board or paper towel, shake off excess flour and let them dry a little.

Step 5. Next, make the sauce from meat and vegetables. Cut the meat into portions, then fry in hot oil until lightly browned on all sides.Cook the dish in a large deep frying pan or cauldron.

Step 6. Salt the fried meat and season with spices.

Step 7. Add chopped garlic and onion, cut into cubes or thin strips, to the meat.

Step 8. It’s best to chop the rest of the vegetables in advance so that you have time to put them in the cauldron later. Cut the carrots and bell pepper into thin strips, as is customary in Asia.

Step 9. Add carrots first, and after 5-7 minutes, pepper. While vegetables and meat are fried over low heat, they need to be stirred, otherwise they will burn!

Step 10. Peel the tomatoes scalded with boiling water and chop them finely, add to the cauldron. Fry them too to release the juice with the rest of the vegetables.

Step 11. Lastly, add tomato paste and add hot water to cover the vegetables.

Step 12. Simmer the dish over low heat for no more than 10 minutes.

Step 13. Next, the eggplants, which also needed to be cut into cubes in advance and allowed to stand, sprinkled with salt to release the bitter juice, rinse with water and add to the cauldron.

Step 14. If you want to add potatoes to the lagman, then add them too, cutting them into cubes.

Step 15. Simmer everything together until the potatoes and meat are completely cooked.

Step 16. During this time, boil homemade noodles in hot, slightly salted water.

Step 17. Sprinkle the finished sauce with any chopped herbs, and then put it in deep plates, where there is already homemade noodles, strained from the liquid.

Step 18. Eat lagman hot. If desired, fresh garlic can be sprinkled on top of the lagman, since its taste has almost disappeared from the dish during cooking.

Bon appetit!

Homemade pork lagman

Homemade pork lagman is a warming and energizing dish for the lunch menu.Many people call it a very thick soup, it contains a lot of meat, vegetables, spices and also cannot do without homemade egg noodles. The classic recipe calls for making your own noodles, but you can simply find quality pasta at the store.

Cooking time – 90 min.

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Noodles for lagman – 0.4 kg.
• Pork – 0.5 kg.
• Table salt - to taste.
• Colored bell pepper – 2 pcs.
• Medium onion – 2 pcs.
• Garlic – 1 tooth.
• Tomatoes canned in their own juice – 150 gr.
• Odorless vegetable oil – 50 ml.
• Ground paprika – 1 tsp.
• Spicy greens mixture – 70 gr.
• Ground red hot pepper – 1 pinch.
• Green radish – 1 pc.
• Meat broth – 0.5 l.

Cooking process:

Step 1. Take chilled, fresh pork pulp for the lagman. Wash it quickly, blot it dry with paper towels, place it on a cutting board and cut into medium-sized cubes.

Step 2. The most convenient utensil for preparing lagman is a cast-iron cauldron or a tall frying pan with thick walls. Pour a couple of tablespoons of refined vegetable oil onto the heated surface and lay out the pork bars. Fry the meat until golden brown, stirring from time to time. During frying, add salt, ground paprika and a pinch of red hot pepper.

Step 3. Peel the onion heads from the top layer of dry husks, cut them into thin half rings or feathers. Peel the sweet pepper and green radish and cut into short strips.

Step 4. Place the chopped vegetables in a frying pan with the fried pork. Mix everything and fry for 3-5 minutes over fairly high heat.

Step 5.Grind canned tomatoes in their own juice with an immersion blender or press a little with a fork. Then add the tomato mass to the frying pan, also pour in the meat broth and simmer the lagman over low heat for 40 minutes.

Step 6. At this time, you can cook the noodles. Boil about 3 liters of water in a saucepan and add a little salt. Add the noodles and cook over low heat for 10 minutes. Place the finished noodles in a colander and leave for a few minutes.

Step 7. Peel the garlic cloves, wash and pass through a press. Also rinse the greens and finely chop them with a knife in random order. Set some greens aside for a nice presentation. Add the remaining crushed ingredients to the lagman and simmer for another 5 minutes.

Step 8. Now you can serve the lagman with pork on the table. Take deep bowls, place boiled noodles in them, then add stewed meat and vegetables, sprinkle the dish with chopped herbs. Bon appetit!

Fried lagman in Uzbek style at home

Uzbek-style fried lagman at home is a delicious oriental dish that is loved by many. Although this dish is considered exotic, all the ingredients for it can be easily found in any grocery store. And in the absence of a cauldron, an ordinary frying pan is suitable for cooking.

Cooking time – 1 hour

Cooking time – 30-45 min.

Portions – 1.

Ingredients:

• Lamb – 1 kg.
• White onions – 2 pcs.
• Bell pepper – 1 pc.
• Carrots – 2 pcs.
• Eggplant – 1 pc.
• Tomatoes – 2 pcs.
• Cilantro – 1 bunch.
• Potatoes – 4 pcs.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Lagman noodles – 1 package.
• Garlic – 3 teeth.
• Unscented vegetable oil – 3 tbsp.
• Table salt - to taste.
• Star anise – 1 pc.
• Ground black pepper - to taste.
• Zira – 1 tsp.
• Coriander seeds – 1 tsp.
• Ground paprika – 1 gr.
• Red cayenne pepper - to taste.

Cooking process:

Step 1. Wash the meat, dry it and cut into small portions.

Step 2. Peel the onion heads and cut them into not too thin half rings.

Step 3. Place a cauldron or frying pan on the fire. Pour in a little vegetable oil. Once hot, add the chopped lamb and fry for a few minutes until golden brown. Then add onion half rings and continue frying.

Step 4. Peel, wash and cut the carrots into small cubes.

Step 5. When the onion becomes soft and transparent, add the carrots to the frying, stir and continue frying for another couple of minutes. Salt and pepper the meat and vegetables, add cumin, coriander seeds, paprika and just a little hot pepper.

Step 6. Prepare the tomatoes by washing them well and making shallow cuts along the skin. Place vegetables in boiling water for 1-2 minutes. Then transfer them to ice water. This will allow you to easily remove the skin from the tomatoes. Then cut the pulp into cubes.

Step 7. Cut the bell pepper and eggplant into cubes. Add tomatoes, peppers and eggplants to the container, stir and fry everything together for 2 minutes. After this, pour in enough water to cover the roasted meat and vegetables, and bring it to a boil.

Step 8. Wash, peel and cut the potatoes into cubes, place them in a cauldron. Add star anise to the lagman and salt the dish to taste. Reduce heat and continue cooking for 35-40 minutes.

Step 9. Also add chopped garlic and herbs to the lagman.

Step 10. Cook the noodles according to the instructions on the package. Place the finished noodles on plates.

Step 11. Complete the noodles with frying from a cauldron. The fried lagman is ready, you can serve it on the table. Bon appetit!

Classic lagman with potatoes and noodles

Classic lagman with potatoes and noodles can be prepared as a rich soup or thick meat gravy. Of course, ideally, noodles should be prepared at home. But if you don’t have the time or desire to master this technology, you can buy egg noodles in the store.

Cooking time – 1 hour 10 min.

Cooking time – 30-40 min.

Portions – 6.

Ingredients:

• Meat – 350 gr.
• Medium size onion – 2 pcs.
• Carrots – 4 pcs.
• Potatoes – 4 pcs.
• Sweet bell pepper – 4 pcs.
• Tomatoes – 3 pcs.
• Garlic – 8 teeth.
• Boiling water/broth – 1-1.5 l.
• Noodles – 0.5 kg.
• Parsley - to taste.
• Table salt - to taste.
• Ground black pepper - to taste.
• Unscented sunflower oil - for frying.

Cooking process:

Step 1. Peel the carrots, onions and bell peppers. Cut the onion into half rings and the remaining vegetables into small cubes. Pour sunflower oil into a cauldron or high frying pan and fry the chopped vegetables in it for 5 minutes.

Step 2. Wash the beef, cut into large cubes and add to the vegetable frying. Continue cooking for 5 minutes.

Step 3. Cut the tomatoes into cubes and place them in the roaster. Salt and pepper them.

Step 4. Peel the garlic cloves and chop very finely with a knife. Add garlic to the vegetables and pour in hot water or broth, simmer the lagman for 10-15 minutes.

Step 5. Peel, wash and cut the potatoes into not very large cubes. Place the slices in the cauldron, cover it with a lid, and continue cooking the lagman for 30 minutes over low heat.

Step 6. Now you can start preparing the noodles.You can take it ready-made and boil it according to the instructions. To make it yourself, lightly salt two eggs and beat with a fork. Pour flour into the egg mixture and gradually knead the stiff dough. It should not stick to your hands. Divide the dough into two parts and roll out two thin layers. Then cut them into thin strips of noodles. Immediately boil it in salted water for 7-10 minutes until tender. Drain the egg noodles in a colander.

Step 7. Now that everything is ready, you can begin assembling the lagman. First, divide the noodles into bowls, then add the meat gravy and vegetables. To taste, you can decorate the lagman with chopped herbs. Bon appetit!

Real Uyghur lagman

Uyghur lagman has a delicious aroma and incredibly appetizing appearance. In its homeland it is called Guyru Lagman. Literally translated, “guiro” means “coarsely chopped.” In addition to large cuts, the vegetables in this recipe are fried briefly to preserve their flavor and color.

Cooking time – 1 hour

Cooking time – 40 min.

Portions – 10.

Ingredients:

• Beef/lamb pulp – 800 gr.
• Ground sweet paprika – 1 tsp.
• Onions – 0.4 kg.
• Freshly ground black pepper – 1 tsp.
• Celery stalk – 100 gr.
• Ripe tomatoes – 0.5 kg.
• Ground star anise – 1 tsp.
• Peking cabbage – 200 gr.
• Colored bell pepper – 200 gr.
• Garlic – 1 head.
• Daikon/green radish – 200 gr.
• Ramson – 100 gr.
• Water/beef broth – 1 l.
• Greens – 50-70 gr.
• Tomato paste/ketchup – 50-60 ml.
• Odorless vegetable oil – 100 ml.
• Granulated garlic – 0.5 tsp.
• Dried ginger – 0.5 tsp.
• Table salt - to taste.
• Soy sauce – 1 tbsp.
• Grape vinegar – 20 ml.

For the meat marinade:

• Ground black pepper – 0.5 tsp.
• Ground red paprika – 1 tsp.
• Soy sauce – 20 ml.
• Table salt – 1 tsp.
• Ground star anise – 1 tsp.
• Odorless vegetable oil – 20 ml.
• Grape vinegar – 1 tbsp.
• Large chicken egg – 1 pc.
• Corn starch – 1 tsp.

Cooking process:

Step 1. Wash 800 grams of fresh beef or lamb under running water, dry and cut into wide strips.

Step 2. Next, marinate the meat for 1-2 hours. Place the cold cuts in a bowl, add salt, corn starch, red paprika, ground pepper, soy sauce, grape vinegar, ground star anise and vegetable oil, break one chicken egg. Mix all the contents of the bowl well.

Step 3. While the meat is marinating, you can start processing the vegetables. Cut the daikon into thin wide slices.

Step 4. Cut off the strong parts of the leaves from the Chinese cabbage, cut these parts into small pieces.

Step 5. Peel the garlic cloves, wash and cut into thin slices. You shouldn’t skimp on garlic; the more of it, the tastier and more aromatic the lagman will be.

Step 6. Peel the onion heads from a layer of dry peel, then cut into large cubes. Next, separate the onion into small pieces with your fingers.

Step 7. Peel the bell pepper from the membranes and seeds, then wash the flesh and cut it into small cubes.

Step 8. Cut the wild garlic and celery stalks into pieces 3-4 centimeters long.

Step 9. Wash the ripe tomatoes, make cross cuts on each one, pour boiling water over them and leave for 2 minutes. After that, fill them with cold water, peel them and cut them into cubes.

Step 10. Pour vegetable oil into a cauldron and heat it. First add the meat and fry it for 5 minutes.

Step 11After this, add daikon and Chinese cabbage and stir.

Step 12. Add garlic slices and onions, stir and continue to fry everything together for 3-4 minutes. Add tomato paste, fry until all ingredients turn red.

Step 13. Place celery, wild garlic and bell pepper in a cauldron, fry, stirring constantly.

Step 14. Salt the meat and vegetables, add spices and wine vinegar, let them fry for a minute.

Step 15. Then add the tomatoes, simmer everything together for a couple of minutes so that the tomatoes release juice. Then pour in boiling water or meat broth. Bring the gravy to a boil and cook for about 10 minutes.

Step 16. To serve the lagman on the table, take deep plates. Place boiled noodles in them.

Step 17. Pour the gravy over the noodles and add the meat and vegetables. Garnish the Uyghur lagman with fresh herbs and serve hot. Bon appetit!

Classic homemade beef lagman

Beef lagman turns out incredibly tasty and satisfying. This dish is very often prepared in Central Asian countries in a cauldron over an open fire. But such an original dish can be very successfully prepared on a regular home stove.

Cooking time – 1 hour

Cooking time – 1 hour

Portions – 4.

Ingredients:

• Beef – 350 gr.
• Premium wheat flour – 480 gr. + for rolling out dough.
• Large onion – 1 pc.
• Medium sized carrots – 3 pcs.
• Red bell pepper – 2 pcs.
• Drinking water – 1 l.
• Large tomatoes – 4 pcs.
• Garlic – 1 head.
• Butter – 60 gr.
• Parsley - to taste.
• Ground black pepper - to taste.
• Table salt - to taste.
• Unscented vegetable oil – 1 tbsp.
• Meat broth – 1 l.
• Radish – 200 gr.

Cooking process:

Step 1.Sift the wheat flour along with a pinch of salt through a sieve directly onto the work surface. Make a depression in the middle of the slide and pour 200 milliliters of water into it. Knead the dough well with your hands, form a lump.

Step 2. Grease the dough with vegetable oil and set aside for 15 minutes. After this, knead the dough with your hands again, beating it on the table and stretching it with your hands for 10 minutes. Let the dough rest for 15 minutes again.

Step 3. Sprinkle a work surface with flour and roll out the dough on it. Cut the layer into strips 8 centimeters wide. Cover the dough with a towel to prevent it from drying out.

Step 4. Take one strip of dough at a time, stretch it slightly with your hands and fold it in half, stretch it again at the ends and fold it in four. To obtain very thin noodles, the dough must be folded four times. After this, cut the dough into thin strips. Do this with each strip of dough.

Step 5. Pour the meat broth into the pan and boil it. Next, add the noodles and boil them for 2 minutes. Drain the finished noodles in a colander, then place in cold water for 1-2 minutes and place on a wide plate.

Step 6. Wash the beef and cut into small pieces. Cut onions, radishes, carrots and garlic into small cubes. Peel the bell pepper from seeds and cut into strips. Tomatoes must first be peeled; to do this, immerse the vegetables in boiling water for 1 minute, then peel and finely chop.

Step 7. Melt the butter in a thick-bottomed saucepan and fry the onions, radishes, bell peppers and carrots for 5 minutes. After this, add beef, garlic and tomatoes, stir and fry for another 3 minutes.

Step 8. After this, pour 800 milliliters of water into the frying pan, salt and pepper to taste.Bring the resulting gravy to a boil, cover the pan with a lid and simmer the lagman over low heat for 30 minutes.

Step 9. If the noodles have cooled down by this time, place them in a colander and pour boiling water over them. Then place the noodles in deep bowls, add meat, vegetables and gravy. The lagman is ready, sprinkle it with chopped parsley and serve. Bon appetit!