Lagman in Uzbek

Lagman in Uzbek is a traditional dish of the Central Asian region. This is a unique version of soup, in which there is a little noodles - a hearty and appetizing dish. All seasonal vegetables are taken, stewed with meat, seasoned with cumin and coriander. You either cook the “stretched” noodles yourself or use ready-made ones.

Uzbek-style beef lagman at home

Lagman prepared according to this recipe differs from the Uzbek classic and is more adapted to our cuisine, but the dish will be nourishing and tasty. Cooking with beef. For vegetables, we take those that every housewife has, and we take ready-made noodles. An important condition of the Uzbek lagman is frying the meat in a cauldron until crispy.

1. 
   Classic Uzbek lagman is easy to prepare at home. Rinse the beef for this dish with cold water and dry with a napkin. Then cut the meat into small cubes. Heat the vegetable oil well in a cauldron or deep cast-iron frying pan.Fry the beef pieces in oil until golden brown.
2. 
   Chop the onions, peeled and washed with running water, into quarter rings, add them to the fried beef and fry a little.
3. 
   Then chop the peeled and washed carrots into thin semicircles, add to the beef and fry for a few minutes.
4. 
   Cut the peeled potatoes into small cubes and place in a cauldron. Then add enough hot water to these ingredients to completely cover the meat and vegetables. Cook everything over medium heat for 10 minutes.
5. 
   Chop the washed bell peppers and tomatoes into small cubes and place in a cauldron. Then sprinkle the dish with salt and black pepper to your taste, add ground paprika and chopped garlic cloves. After boiling, simmer the meat and vegetables over low heat and covered with a lid for about 40 minutes, until the beef is cooked.
6. 
   In a separate pan, boil the lagman noodles according to the instructions on the package. Drain the cooked noodles in a colander and toss with a little oil.
7. 
   Place the cooked noodles in deep serving bowls and pour the stewed beef with vegetables along with the sauce over it. Lagman in Uzbek style is ready at home! Sprinkle the dish with chopped herbs and you can serve for lunch. Bon appetit!

Step-by-step recipe for Uzbek lagman with pork

Using this recipe, we prepare Uzbek lagman from pork meat instead of traditional lamb, because this meat is more familiar to us, it is always in the store and cooks faster. The main taste of pork lagman is determined by the taste of the spiced sauce. The set of vegetables used is usual for lagman: potatoes, carrots, sweet peppers, onions and tomatoes.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Pork – 800 gr.
• Carrots – 1.5 pcs.
• Onion – 2 pcs.
• Garlic – 1 head.
• Potatoes – 3 pcs.
• Bell pepper – 1 pc.
• Cherry tomatoes – 150 gr.
• Red paprika – 1/2 tsp.
• Ground allspice – ½ tsp.
• Bay leaf – 1 pc.
• Lagman noodles – 1 package.
• Parsley - to taste.
• Salt - to taste.
• Water – 1.5 l.
• Vegetable oil – 3 tbsp. l.

Cooking process:

Step 1. Prepare products for lagman immediately in quantities according to the recipe.

Step 2. Rinse a piece of lean pork meat with cold water and wipe dry with a paper towel. Then cut the pork into small long pieces.

Step 3. Heat the vegetable oil well in a cauldron or thick-bottomed bowl. Place pork pieces into hot oil and fry, stirring occasionally, until golden brown on all sides.

Step 4. Peel the onions and chop into quarter rings.

Step 5. Transfer the onion slices to the cauldron with the pork.

Step 6. Then carefully mix the onion and meat and fry until transparent.

Step 7. Cut the peeled carrots into pieces, not too small.

Step 8. Then transfer it to a cauldron and fry until soft.

Step 9. Peel, wash and cut the potatoes into small cubes.

Step 10. Place the potato slices in a cauldron on top of the fried ingredients.

Step 11. Pour one and a half liters of hot water into the cauldron, add a bay leaf and bring the broth to a boil. Then turn the heat to low and simmer the pork and vegetables for an hour, covered.

Step 12. During this time, wash the cherry tomatoes and cut them into halves. Peel the sweet pepper from seeds and membranes and chop it into small cubes. Chop the peeled garlic cloves with a knife.

Step 13About 20 minutes before the meat is ready, add these chopped vegetables.

Step 14. Salt the dish to your taste, add allspice and paprika and mix everything.

Step 15. Stew the meat with vegetables until the pork is completely cooked.

Step 16. Boil the lagman noodles, but do not overcook them, in water with a little salt.

Step 17. Place the cooked noodles in a colander and stir with a small amount of oil to prevent them from sticking.

Step 18. Place noodles in deep serving bowls. Pour it over the meat stewed with vegetables in sauce, sprinkle with chopped parsley and serve the dish. Bon appetit!

How to cook lagman in Uzbek style in a cauldron

The correct and classic way to prepare lagman in Uzbek style is to cook it only in a cauldron, which allows the pieces of meat to quickly fry until golden brown and then all the ingredients (vaje) to simmer evenly. In this recipe, we replace lamb with beef without any fear for the taste of the dish. Stretched noodles can be prepared according to any recipe or, which is easier, you can take ready-made noodles for lagman. A set of vegetables and spices are traditional for this dish, and they can be changed to your taste.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Beef (pulp) – 500 gr.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Garlic – 5 cloves.
• Potatoes – 2 pcs.
• Bell pepper – 3 pcs.
• Tomatoes – 3 pcs.
• Radish – 1 pc.
• Zira – 1 tsp.
• Paprika – 1 tsp.
• Dried cilantro – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Noodles for lagman – 200 gr.
• Vegetable oil – 3 tbsp. l.
• Greens – 1 bunch.

Cooking process:

Step 1. The beef for lagman is washed well under running water and wiped dry with a paper towel.Then the meat is cut into medium-sized pieces. In a cauldron, the vegetable mixture heats up well. In hot oil and over high heat, pieces of meat are fried with stirring until the meat juice has completely evaporated.

Step 2. Peel the onion and cut it into thin half rings and add it to the fried meat. The tomatoes are peeled, cut into cubes and also placed in a cauldron. Then add salt to the meat to your taste and only half the amount of spices indicated in the recipe (black pepper, cumin and paprika). Everything is mixed well and fried for another 2-3 minutes. Then 0.5 cups of clean water is poured into the cauldron and the broth is brought to a boil.Step 3. After boiling, reduce the heat to medium and simmer the meat and vegetables for 45 minutes. During this time it will be ready. Then the heat is turned to maximum and the dish is kept on it until the liquid from the cauldron has almost completely evaporated.

Step 4. During this time, cut the peeled carrots into cubes and finely chop the garlic. These vegetables are transferred to a cauldron and cooked over high heat.

Step 5. Peeled and washed potatoes, sweet peppers and radishes are cut into the same cubes as carrots. This cutting is transferred to a cauldron and the second half of the spices is poured out. Then hot water is poured into the cauldron so that the vegetables and meat are completely covered. The meat and vegetables are stewed over low heat and covered with a lid for another 25 minutes.

Step 6. The fire is turned off. Finely chopped greens are placed in the dish and it is given 15 minutes to infuse under a closed lid.Step 7. During this time, in a separate pan and according to the instructions indicated on the package, boil the noodles for lagman.Cooked noodles in a colander are washed with cold water and sprinkled with a small amount of olive oil.

Step 8. The main components of the lagman are ready. The required amount of noodles is placed in deep portioned plates and stewed meat with vegetables is added to it. The sauce is poured according to your taste, because some people like lagman in the form of soup, while others like it as a main course. Bon appetit!

Delicious Uzbek-style lagman with eggplants

Uzbek lagman is prepared using lamb and stewing it with vegetables. Adding eggplant to the lagman will give the dish a richer taste and a special aroma. It is better to prepare the noodles for this dish at home so that they do not swell and stick together, but you can replace them with ready-made noodles for lagman, because this is where the highlight of this treat lies.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Meat (lamb, beef) – 500 gr.
• Eggplant – 1 pc.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Garlic – 2 cloves.
• Potatoes – 2 pcs.
• Tomatoes – 3 pcs.
• Crushed coriander – ½ tsp.
• Paprika – ¾ tsp.
• Bay leaf – 2 pcs.
• Cilantro - ½ bunch.
• Parsley - ½ bunch.
• Chili pepper – 2 pcs.
• Wine vinegar – 1.5 tbsp. l.
• Broth – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Noodles for lagman – 400 gr.
• Vegetable oil – ½ tbsp.

Cooking process:

Step 1. Before starting cooking, measure the required amount of all products and spices according to the recipe and place them on the table so as not to forget anything.

Step 2. Rinse the meat well and dry with a napkin. Then cut the meat into medium pieces. Heat vegetable oil in a cauldron or thick-bottomed pan and place pieces of meat into it. Fry them over high heat until golden brown on all sides.Step 3.Wash, peel and chop vegetables for lagman (eggplant, onions, carrots, potatoes) into medium, but not small, pieces.

Step 4. Using a slotted spoon, transfer the fried meat from the cauldron to a separate plate. Place the chopped vegetables into the remaining oil and fry them while stirring for eight minutes.

Step 5. Remove the skins from the tomatoes by scalding them with boiling water. Then chop the tomatoes into cubes and add to the rest of the fried vegetables. Next, add salt and black pepper to the vegetables to your taste, stir and simmer for another 10 minutes over medium heat.

Step 6. Then put the spices indicated in the recipe into the cauldron: paprika, pieces of chili pepper, bay leaves and crushed coriander. After a couple of minutes, transfer the fried meat to the cauldron.Step 7. Pour four glasses of broth into the cauldron, mix everything and simmer the meat and vegetables over low heat for 45 minutes from the start of the boil and under the lid.

Step 8. After 30 minutes from the start of boiling, open the lid, add a little water if some of it has boiled away, remove the bay and put finely chopped garlic in the cauldron. Wash the greens and finely chop. At the end of the stew, pour wine vinegar into the dish and add the greens. Turn off the heat, close the cauldron with a lid and let the dish steep for 10–12 minutes.

Step 9. Boil the noodles for lagman. If you prepare noodles with your own hands, use the following calculation: for 1 cup of flour, 2 eggs and a pinch of salt. Place the boiled noodles in a cauldron and stir.

Step 10. Pour the prepared Uzbek-style lagman with eggplant into deep serving plates and serve. Bon appetit!

Fried lagman in Uzbek style (kovurma)

Stretched dough with fried gravy based on meat and vegetables is called “kovurma lagman”, which means fried lagman.The dish turns out to be very satisfying, which is highly appreciated by men. It is advisable to prepare the noodles for real fried lagman yourself, but you can replace them with ready-made ones to save time.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Meat (beef) – 600 gr.
• Eggplant – 200 gr.
• Carrots – 300 gr.
• Onion – 300 gr.
• Potatoes – 300 gr.
• Tomatoes – 150 gr.
• Bell pepper – 200 gr.
• Salt – 35 gr.
• Ground red pepper – 35 gr.
• Zira – 15 gr.
• Noodles for lagman – 700 gr.
• Vegetable oil – 150 ml.
• Cilantro (greens) – 50 gr.

Cooking process:

Step 1. First of all, prepare in the quantity specified in the recipe all the products for preparing fried lagman (kovurma).

Step 2: Rinse the piece of beef with cold water and pat dry with a paper towel. Cut the meat into thin cubes.

Step 3. In a lagman dish, preferably a cauldron, heat the vegetable oil well and fry the beef pieces in it until golden brown. Then pour some water into the cauldron and simmer the beef over low heat and covered with a lid until the meat is soft. Simmer until the liquid evaporates.

Step 4: While the beef is braising, peel and rinse all the vegetables.

Step 5. Then chop the carrots, onions and potatoes into small pieces.

Step 6. To the finished beef in a cauldron, first add the chopped onion and fry it until transparent.

Step 7. Then add carrot cubes and tomato mass (chopped tomatoes or paste). Mix everything with a spoon.

Step 8. Then put the potato slices into the cauldron. Fry all vegetables until cooked.

Step 9. Chop the peeled and washed sweet peppers and eggplants into cubes and place them in a cauldron with the remaining vegetables and meat that are already prepared.Sprinkle this gravy with salt, add pepper and cumin. Then mix everything carefully and simmer over low heat for several minutes.

Step 10. During this time, boil the noodles for lagman. It can be broken into halves. Place the boiled noodles in a colander and mix with oil to prevent them from sticking.

Step 11. Place the prepared fried lagman on serving plates. First, lay out the noodles, then cover them with meat and vegetable gravy, decorate with herbs and serve. Bon appetit!