Beef lagman at home. Homemade lagman soup: step-by-step recipe

Good afternoon friends! Today our topic is dedicated to Eastern cuisine, we will cook lagman at home. This is a popular, national Central Asian dish. Lagman is prepared from meat, a variety of vegetables, spices, seasonings and noodles.

Lagman in Russia can be called meat gravy. In the East, noodles for lagman are necessarily prepared in a special way, either by hand or using a special noodle cutter at home. Today we will definitely try to cook such noodles ourselves, it will be an interesting and exciting process.

There are a great many recipes for making lagman. It could be noodles with gravy and lots of vegetables. You can make soup with a large amount of broth. The East loves spicy, fiery food. As a seasoning, add a mixture of hot, red, ground pepper and garlic and pour boiling vegetable oil over it all and infuse. Add herbs and spices.

Of the vegetables that I list, you can always find an option that suits you. These are green beans, onions, allspice (it is also called zhusai, it has an onion-garlic taste), green radish, carrots, sweet and capsicum peppers, potatoes, eggplants, tomatoes. It's not cooked yet, but it's already delicious.

How to cook classic lagman

Lagman is noodles prepared in a special way by hand or using a special noodle cutter at home with a thick sauce of meat and vegetables.

It is not difficult to prepare such lagman. To prepare it, you need deep dishes with thick walls. This can be a cauldron or any cast iron cookware. The dish, which is prepared in such a container, does not burn, heats up evenly and cooks quickly. I like to cook in a cauldron; the meat cooks perfectly in it and doesn’t burn. You can quickly evaporate moisture from vegetables.

Ingredients for the sauce:

• meat (not fatty beef or lamb) - 500 g
• garlic - 4-5 cloves
• carrots - 3 pcs
• potatoes - 3 pcs.
• green radish - 1 small piece
• bell pepper - 1 piece
• cabbage -250 grams
• tomatoes - 3 pcs.
• water or broth - 0.5 l
• bay leaf - 2 pcs
• Mixture of peppercorns - 6-7 peas
• seasonings (dry Asian) - to taste
• herbs (parsley, dill, basil, etc.) - to taste

For the noodles:

• Flour - 300 g.
• Egg - 1 pc.
• Water - 120 ml.
• Salt - 0.5 tsp.
• Vegetable oil

Preparing the sauce:

To fry vegetables and meat, we prepare a fragrant base of lamb fat tail fat.

Heat the cauldron, add a little vegetable oil and fat tail fat. Mix everything.

Render out the fat. When the fat has rendered, remove the cracklings and stir. Our base is ready for frying.

First of all, cut the onion into half rings and fry it until golden brown.

Cut the meat into beautiful thin pieces. It is better to cut the meat across the grain, this way it cooks much faster.

Add the meat to the cauldron with the onions and fry without adding salt until golden brown over medium heat.

Cut the carrots into circles, cubes or cubes of the same size. Cut it the way you like. I cut it into cubes.

Add carrots to the meat and mix everything well so that it doesn’t burn. We do not close the cauldron with a lid.

Cut the radishes and potatoes into cubes and place them in the cauldron after the carrots and continue to simmer.

Now add pepper, cabbage, chopped garlic, add 1 teaspoon of cumin, mix everything and prepare the tomatoes. We need tomato juice to add spice and flavor to our vegetables and meat. This is the flavor combination we get.

We make cuts on the tomatoes, pour boiling water over them and leave for 3 - 4 minutes.

Then remove the skin and cut it as you like.

Add the tomatoes to the main mass, salt, pepper, add spices, if you like it spicy, add more garlic and continue to simmer for another 15 minutes until done with the lid closed. If desired, you can add broth or water.

If your meat was fatty, add dry Asian seasonings. This will give your lagman more taste, spiciness and piquancy. At the end of cooking, add hot red pepper to taste and herbs. If you add hot peppers earlier and it simmers longer, the dish will be spicier.

Our lagman sauce is ready.

Place the noodles in plates, pour in vegetable sauce with meat, and sprinkle with herbs on top.

How to cook noodles for lagman. Video

Lagman noodles deserve special attention. Be patient and prepare this wonderful noodle recipe for a delicious and delicious dish.

I have prepared for you a video review of how to prepare noodles for lagman with a detailed description of the recipe in pictures.

Bon appetit!

Step-by-step recipe for lagman in Uzbek at home

Today we will prepare lagman in Uzbek style, this is one of the most delicious and popular lagmans. Lagman is noodles and vegetable sauce with meat. Uzbeks do not buy noodles in the store; they prepare them themselves. In Uzbekistan, a store-bought dish made from spaghetti is not considered lagman.

Ingredients:

• meat (not fatty beef or lamb) - 600 g.
• carrots - 2 pcs.
• vegetable oil - 200 ml.
• onions - 2 pcs.
• salt - 1.5 tsp.
• ground black pepper - 1 tsp.
• eggplant - 1 pc.
• potatoes - 4 pcs.
• tomatoes - 2 pcs.
• tomato paste - 2 tbsp.
• bell pepper - 1.5 pcs.
• hot pepper - 1 piece
• cumin - 1.5 tsp
• garlic - 3-5 cloves
• dill, cilantro, parsley

For the noodles:

• Flour - 800 g.
• Egg - 1 pc.
• Water - 1.5 cups
• Salt - 1 tsp.
• Vegetable oil

Preparation:

Let's start the Uzbek lagman by preparing the dough.

1.Pour 1.5 cups of water into a deep container. We collect salt in a fist and pour it into the water. Add the white of one egg and mix. Gradually pour flour into a separate bowl, add water and egg to the flour and immediately begin kneading this mixture with your hands. Knead the stiff dough, knead it with your fists and knead it on the table.2. Place the finished dough in a plastic bag and let it rest for about 1 hour.

3. While the dough is resting, prepare the vegetable sauce with meat.

4. Wash the meat pulp and let the water drain.

Cut the meat into small pieces across the grain. With this cutting, the meat cooks much faster.

5. Heat the cauldron on the stove. If there is no cauldron, you can use any deep, thick-walled or cast iron dishes.

6. Chop vegetables for sauce. When vegetables are cut into the same size and shape, then the dish looks more attractive. First of all, we will fry the onion and cut it into pieces. Two heads will be enough.

7. Cut the carrots into cubes in the same way.

8. Pour 100-150 ml of vegetable oil into a heated cauldron. Let the oil warm up well.

9. Place the onion in a cauldron with heated oil, let it fry a little and add the meat.

To prevent splashes from flying in different directions, we first put onions in the cauldron.

10. Add salt and ground black pepper to the meat and onions. Leave to fry, stirring occasionally. In the cauldron, neither vegetables nor meat burn due to the uniform distribution of heat.

11. Add carrots to the meat and onions and leave to fry again, constantly stirring this mass.

12.The next stage of cutting vegetables is eggplant. Cut off their tail and cut into cubes.

13. Add the eggplants to the cauldron to the total mass, mix everything well and continue frying for another 5 minutes.

14. Cut the potatoes like all vegetables into small cubes and add to the cauldron.

Any dish looks attractive and tasty when vegetables are cut in the same size and shape.

Such a variety of vegetables in a dish will give it brightness and satiety.

15. Mix all the vegetables (eggplants, carrots, potatoes) well and try to prepare the dish so that the pieces of vegetables retain their shape.

16. Cut the tomatoes into small cubes, after cutting out the stalk

17. Place the chopped tomatoes in a cauldron. They release juice and the vegetables begin to stew at this stage. Mix all this beautiful mass and close the cauldron with a lid.

18. Pour vegetable oil into a heated frying pan and sauté 2 tablespoons of tomato paste. Pass it for 2-3 minutes.

19. Add the sautéed tomato paste to the meat and vegetables and stir vigorously. Our sauce takes on a reddish color and colors the vegetables. Once the tomato paste has been added, add a little water or broth and stir the vegetables so they don't burn.

20. Fill the vegetables with hot water or broth so much that the water covers only the vegetables and no more. To make a liquid second course. Stir, cover with a lid and leave to simmer. When boiling, reduce the heat to low.

21. Cut the colored bell pepper into strips and place in a cauldron.

Lagman is very popular in the countries of Central Asia and China - there such a thick soup is served with chopsticks. In Russia, this dish is more often perceived as a stew and served with a fork. To make homemade food tasty and healthy, you need to give up ready-made pasta: experts say that only in this case will the food be truly tasty.

Products for lagman

Lagman is supposedly of Chinese origin, but there is no so-called original recipe, but there are many options: Dungan, Tatar, etc. These recipes may have differences in ingredients and preparation technology. A meat-free option is also possible, so the choice of ingredients is a matter of taste. On average, the following components will appear in the recipe:

• Mutton;
• Carrot;
• Potato;
• Onion;
• Bell pepper;
• Tomatoes;
• Greens and spices.

Some recipes also contain additional ingredients such as: white cabbage, white and red radish.

How to cook noodles?

Preparing noodles for lagman is a responsible process, the correct implementation of which will determine the taste of the final dish. We will prepare a simple version of kesma lagman (with chopped noodles).

Ingredients:

• Water - 250 ml;
• Egg - 1 pc.;
• Salt;
• Flour - 600 gr.

Let's start preparing the noodles:

1. From the listed products, knead a plastic dough; it should stick to your palms without any problems.

2. After this, the dough should be set aside for half an hour, but before that you must grease it with oil; the oil will limit the access of air to prevent the top layer from drying out - this will keep the structure homogeneous. Aging is necessary for the gluten in the flour to swell - this will make the dough even more elastic.

3. Roll out the seasoned dough into a thin layer; before rolling, you need to knead it a little, and grease your hands with vegetable oil.

4. Cut the finished layer into thin noodles using a regular knife or a special accessory.

5. Finished and slightly dried products can be boiled.

How to prepare sauce for lagman?

This sauce is also called vaja or kayla - it is prepared from meat and vegetables and, when served, placed on a plate on top of boiled noodles.

In order to start preparing vajji, you must have the following set of ingredients:

• Lamb - 400 gr.;
• Onions - 3 pcs.;
• Potatoes - 2-3 pcs.;
• Tomatoes - 300 gr.;
• Bell pepper - 3-4 pcs.;
• Carrots - 2 pcs.;
• Any available greens;
• Head of garlic and spices.

Let's start preparing the sauce:

1. Lamb must be cleaned of hard films and large patches of fat - cut the prepared flesh into cubes. You need to cut the meat correctly across the grain - this way it will retain its shape and cook better.

2. The removed lamb fat needs to be finely chopped - we put it on the bottom of the cauldron and melt it until we get cracklings. The easiest way to do this is on fairly high heat, but you don’t need to turn on the burner at full power, since the fat can burn and start smoking without being rendered. We get rid of the cracklings - such an ingredient is not needed in the sauce.

3. Place cubes of meat in a cauldron and fry over fairly high heat - you should get a brown crust. This way the meat will not lose juice during further heat treatment.

4. Add chopped onion to the cauldron and cook until golden brown.

5. Time to put carrots and bell peppers in the cauldron.

6. At this stage of preparation, you need to add salt and spices - this can be star anise, cumin, dried sweet or hot pepper.

7. Lay out the potatoes - they must first be cut into large strips.

8. The contents of the cauldron should be fried for 10 minutes - after that you can add tomato slices and simmer the vaja for 15 minutes.

9. Add noodle broth or regular boiling water to the cauldron - the final consistency of the finished sauce depends on the amount of liquid.

10. Cook the vaja until the potatoes are ready.

11. Add herbs, garlic paste and hot red pepper to the sauce - after a minute you can turn off the burner and serve the dish for lunch.

How to cook beef lagman?

If you want to prepare a version of beef, then you should use the recipe from Stalik Khankishiev, who is a recognized expert in oriental cuisine.

To prepare you will need the following set of ingredients:

• Lamb broth - 1 liter;
• Beef - 600 gr.;
• Onions - 2 pcs.;
• Carrots, tomatoes - 1 pc.;
• Red radish - 2 pcs.;
• Garlic - 1 head;
• Cabbage - 300 gr.;
• Celery root, coriander, turmeric;
• Greens - onion, parsley;
• Soy sauce - to taste;
• Spices - cumin and any pepper.

Sauce making process:

1. It is necessary to peel the vegetables and cut them accordingly: all available vegetables - into cubes, garlic - into circles, onions - into half rings, cabbage - chop.

2. Onions and garlic should be lightly fried in vegetable oil.

3. Add chopped beef to the cauldron - all this is fried over low heat.

4. Add spices and salt to the meat.

5. Place celery, carrots, cabbage in succession in the cauldron - the mass must be stirred for 10 minutes.

6. Add radish, tomato slices and herbs to the cauldron.

7. Pour hot broth over the meat and vegetables, add soy sauce and simmer for another 10 minutes.

Spread the finished sauce on boiled noodles placed in a deep soup plate and serve.

In what kind of dishes is it better to cook lagman?

The classic lagman is cooked in a cauldron, and the bottom of the cauldron should be hemispherical in shape - such a cauldron is suitable for cooking dishes exclusively over a fire. Of course, such cookware is simply not suitable for a home stove; a cast iron cauldron with a flat bottom is well suited for a home stove.

In a high-quality cauldron, dishes are cooked slowly, do not burn, and the food is evenly exposed to high temperatures and the same taste appears that cannot be obtained in a regular frying pan or saucepan. As an option, you can use a modern multi-cooker, in which the heat is also distributed evenly throughout the bowl - but this option definitely will not replace a cast-iron cauldron. In modern stores, heavy cast-iron cookware is becoming a rarity, but it is in it that Oriental dishes turn out especially tasty.

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Lagman is a very popular dish in Central Asian countries. If we simplify everything, but boil it down to the essence, to the main thing, then lagman is just a stew with a lot of vegetables and spices. There are much more vegetables in lagman than meat (most often beef). Beef lagman is prepared in two versions: as a first course, soup (and then water is added) and as a second course, without adding liquid, since all the liquid in it is formed due to a large number of vegetables. However, and this is debatable, some fans of the authentic lagman recipe will never agree that lagman can be served “in some kind of liquid form.”

This meat is served with boiled noodles. In the classic version, the noodles should be stretched, specially prepared, sculpted. But since not every housewife can handle pulled noodles, you can get by with the most ordinary homemade or store-bought noodles. The entire taste of lagman depends on the meat and vegetable filling.

It will take you about an hour to prepare beef lagman at home using the simplest recipe. You will get a lot of meat and vegetables, a whole cauldron. You can store the finished meat and vegetables in the refrigerator for several days, and a delicious lunch will be provided for this entire time. All you need to do is boil the noodles, heat the meat and vegetables, mix everything, and the lagman is ready.

Ingredients

• beef fillet 600g
• ripe and juicy tomatoes 7-8 pcs.
• onions 3 pcs.
• medium sized carrots 3 pcs.
• sweet red pepper 3 pcs.
• sweet green pepper 3 pcs.
• paprika 1 teaspoon
• khmeli-suneli 1 teaspoon
• cumin 1 teaspoon
• hot chili pepper and garlic optional
• cilantro and parsley 1 large bunch each

Cooking beef lagman

Pour vegetable oil into the cauldron. When the oil is hot, add parika and stir the oil.

Cut the meat into very small cubes. The side of the cube should be no more than one centimeter. Fry until half cooked, add salt to taste.

Peel the onion and cut into half rings. Place the onion in the cauldron. Fry the onion and meat for 5 minutes.

Peel the carrots and cut into small cubes. When the onion becomes soft, add the carrots to the cauldron. Fry the beef with onions and carrots for another five minutes.

Remove the seeds and stem from red and green peppers, cut the pepper into small squares. When the carrots become soft, add the peppers to the cauldron.

Chop the tomatoes coarsely and add them to the cauldron with the meat and vegetables.

Simmer the meat and vegetables until cooked, add seasonings at the end. If you are not afraid of spicy food, then add finely chopped hot chili pepper and garlic. Don’t forget to remove the seeds from the chili pepper first, otherwise the lagman will turn out too spicy.

Boil the noodles, pour meat and vegetable filling over them. Serve beef lagman in a deep bowl so that it does not cool down longer. Just before serving, generously sprinkle the lagman with finely chopped cilantro and parsley.

Lagman is a traditional Central Asian dish that uses a special type of noodles and fried meat with sauce and a specific set of spices. Lagman is difficult to classify as a specific category of dish; it can serve both as a soup and as a hot meat gravy. In this article we will look at how to prepare lagman at home using classic recipes and varieties characteristic of a particular area and tradition (Uzbek, Tajik, Dungan, Uyghur).

In Uzbek, the name of the dish “chumza-lagmon” comes from the word “pull”. This is explained by the fact that specially prepared homemade noodles are used for lagman, which, with the high skill of the cook, can be stretched to a length of up to 5 m. To achieve this result, the noodles are coated with oil during the cooking process, dipped and kneaded with water, and then stretched to length.

Preparing lagman sauce has its own subtleties and requirements - firstly, it must give the dish a spicy accent, and secondly, it is a decoration for the dish. So, to prevent lagman from turning into ordinary noodles with meat, it is important to meet two conditions - prepare the right noodles (preferably homemade with your own hands) and pay special attention to the meat sauce.

Despite the importance of quality and the method of producing noodles for lagman, the main component of the dish is still not the type of pasta, but the meat sauce. The sauce uses a set of oriental spices, which traditionally include cumin, coriander, star anise, black and red pepper, turmeric, and cumin.

Of particular importance are onion jusai and purple basil. Jusai gives the dish a light garlic flavor and aroma. If it is not available, wild garlic leaves or garlic feathers are used instead. For lovers of spicy cuisine, lagman can be seasoned with crushed dill seeds, garlic with the addition of red hot pepper, mixing these spices to a paste.

Lagman - selection of products and utensils

In the classic version, lagman is prepared from home-made noodles, but now there is no need to engage in this labor-intensive process. There are many types of noodles on sale that are suitable for lagman. When choosing pasta for this dish, look for wide Italian spaghetti. You can also purchase special noodles for lagman - long spiral-shaped pasta twisted into ropes. The main rule when buying noodles is to choose egg varieties from durum wheat.

Traditionally, lagman is made from beef or lamb. But this aspect is not fundamental; every housewife can choose the type of meat that her family and guests prefer. In addition to noodles and meat, you will need vegetables and spices. Most often, tomatoes, onions, carrots, bell peppers, eggplants, and black radish are added to lagman. Lagman is a very democratic dish. There are no strict requirements or principles for cutting meat and vegetables. In this matter, you can focus on your own preferences and convenience.

Choosing the right utensils plays an important role in preparing delicious lagman. The most suitable type of cookware is a real thick-walled cauldron, in which the dish is evenly heated and retains maximum taste and healthy qualities. If a cauldron is not available, you can take a saucepan with a thick (double) bottom and thick walls instead.

How to cook noodles for lagman

If you want to make lagman at home with homemade noodles, then get ready for the fact that you will have to put in a lot of effort. But the result will not disappoint you and your loved ones. Factory-made pasta, even of the highest quality, cannot compare in taste to homemade noodles.

The noodles for lagman will have to be pulled out by hand, so the dough should be elastic and viscous so that it does not tear or crack. One of the secrets of preparing such a dough is adding second-grade flour (durum) to premium flour in a 1:1 ratio.

Ingredients:

• flour - 4 cups;
• egg - 3 pcs.;
• Refined sunflower oil - 100 ml;
• salt - 0.5 teaspoon;
• a pinch of soda.

Preparation:

Beat the eggs into a deep bowl, add a pinch of salt and whisk until foamy. Add flour to the resulting foam and knead the dough and place it on the table, after sprinkling it with a thin layer of flour. Take a bowl in which it will be convenient to wet your hands, pour water into it, add a pinch of salt and soda to it. Pour vegetable oil into another bowl; you will need it for kneading the dough.

Knead the dough on the table, periodically wetting your hands alternately in water and oil. You need to knead the dough long and thoroughly until it becomes elastic and stops sticking to your hands. After kneading, the dough should be covered with a towel and left for 10-15 minutes. After this time, divide the dough into small balls; this volume should yield about 20 pieces.

Roll each ball into sausages and gradually stretch the dough into a thin long strip. The primary blank can have a thickness of 5-8 mm. To make the strip even thinner, grease your hands with oil and roll the dough between your palms. Place the finished noodles on a plate or dish in one layer. After the first approach, the workpieces can be put in the refrigerator, after which the procedure can be repeated. Cooking thin noodles takes 4-5 minutes. If you get very thin strips, you can simply pour boiling water over them and drain it after 1-2 minutes. Having prepared the noodles, you can start preparing the meat sauce.

Classic Uzbek lagman

To prepare lagman according to a traditional Uzbek recipe, you will need a fairly large set of vegetables and spices. Thanks to the optimal selection of ingredients, this dish will delight you and your loved ones with its excellent taste and spicy aroma.

Ingredients:

• noodles - 500 g;
• meat (lamb or beef) - 400-500 g;
• onions - 2 pcs. medium size;
• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• turnip - 150 g;
• chili pepper - 2 pods;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• green beans - 100 g;
• garlic - 2-3 cloves;
• vegetable oil;
• salt - to taste;
• greens (parsley, cilantro, rosemary, basil, dill) - to taste;
• black pepper and other spices - as desired and to taste.

Preparation:

The first stage is the preparation and processing of vegetables. Pour boiling water over the tomatoes and remove the skin, then cut into cubes. Cut the onion into thin half rings, grate the carrots or chop them in a food processor. Peel the turnips and cut into small cubes. Remove the core and seeds from the bell pepper and cut it into thin strips. Peel the eggplants, remove the seeds and cut into cubes. Cut the bean pods into 2.5-3 cm pieces. Finely chop the garlic. Peel one chili pepper and cut into small thin slices. Set aside the second pod for later. Peel the potatoes and cut into cubes. Cut the meat into strips or small cubes.

Pour vegetable oil into a cauldron or pan, heat it and add the meat. Set the cauldron to medium heat and fry the meat, stirring occasionally, until golden brown. Next add the onion to the meat, it is fried until light golden brown. Next, add chopped potatoes, turnips, carrots and beans to the cauldron. Fry the vegetables a little, pour water into the cauldron, and simmer the vegetables along with the meat.

When the vegetables are stewed, add tomatoes, garlic and the remaining hot pepper whole pod. Keep on the fire for another 5 minutes and put sprigs of herbs, sweet peppers, spices, and salt into the cauldron. After this, turn off the fire under the cauldron, cover it tightly with a lid and let it brew for 20 minutes. Boil the noodles separately and only after the meat gravy and vegetables are fully cooked can the components be combined. Some housewives prefer to store the noodles and gravy separately.

Crimean Tatar lagman

Despite the fact that the principle of preparing lagman is preserved in different traditions, each nationality has added its own culinary characteristics to the recipe. This applies to both the set of vegetables and the composition of spices. Crimean Tatar lagman is not much different from the classic recipe, but at the same time it has a distinctive taste and aroma.

Ingredients:

• noodles - 400 g;
• meat (preferably lamb pulp) - 400 g;
• potatoes - 350 g (2 large potatoes);
• carrots - 150 g;
• onion - 1 pc. medium size;
• eggplant - 150 g (1 piece of medium size);
• tomato paste - 30 g (or 2-3 meaty tomatoes);
• green radish - 100 g;
• bell pepper - 150 g;
• vegetable oil and/or fat - 60 g;
• ground pepper, bay leaf - to taste;
• parsley, oregano - several branches each;
• salt, sugar - to taste.

Preparation:

First you need to prepare the vegetables. Wash and peel the eggplants, remove seeds and cut them into small cubes. Remove the stem, core and seeds from the bell pepper and cut into thin strips. Peel and chop the onions and carrots. Peel the potatoes and radishes and cut them into cubes. If tomatoes are used, they should be doused with boiling water, then immediately rinsed with cold water. After this procedure, the skin of the tomatoes can be removed very easily. Grate the peeled tomatoes on a fine grater.

Cut the meat into small pieces. Heat oil or fat in a cauldron, then put meat in it and fry until golden brown. After frying, add water to the meat (it is better to use broth) and simmer over low heat. Fry all vegetables, except potatoes, separately in a frying pan in vegetable oil. Potatoes are added to the meat first and stewed until half cooked. Then the fried vegetables are added to the cauldron and everything is simmered together over low heat.

While the lagman arrives, you need to peel the garlic and chop it finely. At the last stage, garlic, tomato puree or tomato paste are added to the cauldron. Next, the dish should be salted and pepper to taste. Bay leaves and herbs are added to the ready-made lagman. The noodles are prepared separately and combined with the rest of the ingredients only after the meat gravy and vegetables are completely ready.

Chumza - Dungan lagman

This method of preparing lagman was traditionally used in teahouses. A distinctive feature of this recipe is the large cutting of meat and the separate preparation of the spicy Laza Chang sauce. This is because when cooking luda in large quantities there is a risk that the meat will quickly become tough. Large pieces retain juiciness and softness longer. Meat gravy or vaja is made thinner. This recipe can be used for both family dinners and large companies, increasing the number of ingredients accordingly.

Ingredients:

• meat (lamb on the bone) - 500 g;
• carrots - 2 pcs.;
• cabbage - 100 g;
• onions - 4 pcs.;
• tomatoes - 4 pcs.;
• bell pepper - 1 pc.;
• garlic - 7-8 cloves (1 medium head);
• bay leaf - 1-2 leaves;
• ground black pepper - 1 teaspoon. spoon;
• vegetable oil - 50-70 ml;
• fat tail fat - 50 g;
• cilantro - 1 cup (finely chopped);
• hot pepper - 1 pod;
• spices (star anise, coriander, cumin) - to taste;
• salt - to taste.

Preparation:

Cut the meat into large pieces, leaving it on the bone, and fry in fat tail fat until golden brown. Cut the onion into thin rings or half rings and add to the meat. Fry until golden brown. Cut the carrots into thin shavings (you can use a Korean carrot grater). Core the sweet pepper and chop into thin slices.

If necessary, peel the tomatoes and cut them into cubes, sprinkle them with sugar. Add them to the meat and continue to fry them together over low heat. Don't forget to stir periodically. When the tomatoes release their juice into the roast, add carrots, bell peppers, cabbage, and then spices and salt. Separately cook the noodles. Pour the prepared broth or water from the noodles into the meat and vegetables so that the water covers the contents by 2-3 cm. Place a whole pod of hot pepper in the roast and leave to simmer over very low heat for 40 minutes.

After 25-30 minutes from the start of cooking, add the star anise to the cauldron. The finished meat gravy should be allowed to brew under a closed lid for 15 minutes. At this time, you can start preparing laza chang sauce. Grind a few cloves of garlic with a pinch of coriander, add a pinch of black pepper and mix the spices well. In a small frying pan, keep the spices over low heat for 3-4 minutes, then add three tablespoons of noodle broth to the sauce, add salt, and add half a tablespoon of wine vinegar. The sauce must be stored in a tightly closed jar, otherwise it will quickly lose its flavor. Before serving, pour meat gravy over the noodles, adding plenty of broth. The sauce is served in a separate bowl.

Chicken lagman

Chicken meat is not used in traditional oriental lagman recipes. However, for modern housewives, this type of meat is often the most accessible and always at hand, so you can adapt this dish to your requirements. The basic principles of cooking remain unchanged - noodles and meat sauce with vegetables are prepared separately. To give a more spicy and rich taste, this recipe uses adjika and olive oil.

Ingredients:

• chicken fillet - 800 g;
• noodles - 250-300 g;
• tomatoes - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• adjika - 1 tbsp. spoon;
• tomato paste - 2 tables. spoons;
• olive oil - 2-3 table. spoons;
• pepper - 10 peas;
• salt, herbs and ground red pepper - to taste.

Preparation:

You can take any chicken meat - fillet flesh or with bone. Cut the chicken into small pieces. Onion - in half rings. Carrots - cubes. Remove the skin from the tomato and cut into small slices. Pour olive oil into a cauldron and heat it, add meat and fry it until golden brown. Add onion to the meat, stir and fry for 10 minutes, stirring constantly. Next, add carrots, tomatoes, tomato paste, adjika, ground red pepper and peppercorns to the cauldron. Mix all ingredients well and simmer for 20 minutes over low heat with the lid closed.

While the meat and vegetables are stewing, boil the noodles. Place the prepared noodles on plates and place the meat stew on top. Decorate the dish with sprigs of herbs to your liking.

The most labor-intensive process in preparing lagman is kneading the noodle dough. This requires skills and strength. During the kneading process, experienced lagman workers not only knead the dough with their hands, but also stretch it, tap it on the table, pinch it, and twist it into a rope. By repeating these manipulations many times, you can achieve excellent elasticity and ductility for subsequent noodle production.

Whatever recipe and type of meat you choose, remember that first the meat is fried on its own, then stewed in oil or fat with vegetables. And only after that you can add broth or water from the noodles to the roast. Spices and herbs are added to the meat gravy at the last stage of cooking.

Lagman is a popular dish of Asian cuisine, which is a thick soup or hot dish with gravy. Each housewife has her own secret for preparing a national dish at home, but certain points are still unchanged and mandatory. A real classic lagman is made from beef, but any meat you have on hand will do: pork, lamb, chicken. The set of vegetables can also vary depending on the season: tomatoes, zucchini, eggplant, potatoes.

• Those who do not yet know how to properly prepare delicious lagman at home need to learn the basic rules for creating a dish that accompany all variations:
• The constant components of the dish are noodles, which it is advisable to make yourself, meat and a vegetable mix, which can vary in composition.
• Sliced ​​meats are fried with vegetables and then stewed with the addition of liquid and spices until soft.
• Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

• 800 g long noodles
• 700 g meat
• 2 large onions
• 2-3 carrots
• tomato paste or 3-4 tomatoes
• 4-5 potatoes
• 4 tbsp. l. vegetable oil
• ground black pepper
• dill, parsley, rosemary, basil.

Classic lagman - step-by-step recipe with photos:

In a cauldron in vegetable oil, sauté finely chopped onion until transparent.

Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark brown).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, add salt and pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped herbs, bay leaf, close the lid, remove from the stove and let sit for 10 minutes.

Separately, boil the required amount of spaghetti in salted water, drain the water, rinse with cold water (so that the spaghetti does not stick together, if you cook it more than once, you need to sprinkle it with oil after washing), place it in portioned plates and pour over the sauce.

Lamb lagman recipe at home

Required for cooking:

• Lamb - 700-800 g.,
• Margelan radish - 2 medium pieces,
• Turnips - 2 medium pieces,
• Potatoes - 5 small,
• Carrots - 2 medium pieces,
• Onions - 2 pcs.,
• Bell pepper - 1,
• tomato paste - 4-5 tablespoons,
• noodles (I have ready-made lagman noodles),
• garlic, herbs, cumin, pepper, salt.

Preparation:

Fry small pieces of meat (in this case lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).

Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.

Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.

Pour boiling broth (boiling water) and bring until ready (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.

Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

• Meat (beef) – 800 g
• Potatoes - 6 pcs. (medium)
• Carrots - 2 pcs. (average)
• Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it’s not there, replace it with cabbage) - 200 g
• Onions - 4-5 pcs.
• Tomatoes - 3 pcs.
• Bell pepper - 3 pcs.
• Cilantro (or parsley) - half a bunch
• *Hawaedzh seasoning – 1 tbsp.
• Salt and freshly ground pepper - to taste
• Bay leaf - 1 pc.,
• Vegetable oil - 2-3 tbsp. l.
• Noodles (this amount will be a lot for lagman, the rest needs to be dried and put away until next time):
• Flour - 500 gr.,
• Eggs - 5 pcs.,
• Salt - 1 tsp.

*Hawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp. Ground cardamom - 1 tsp. Ground cumin (jeera) - 3 tsp. Black pepper (I used ground) - 2 tsp. Mix all the spices and pour into a jar with a tight-fitting lid.

Method for preparing lagman:
We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if you are too lazy to do this, you can buy ready-made wide egg noodles in the store.

We make the dough only using eggs, but you can also make regular dumpling dough (it’s easier to knead and roll it out by hand)

Place flour, eggs, salt in the bowl of a kitchen machine. knead for 5 minutes. Wrap the dough in cling film and leave to “rest” for about twenty minutes. Then knead the dough again and you can roll it out. Roll out as thick as dumpling dough.

Cut noodles 0.5 cm wide from the rolled out dough and boil in salted water.

Pour vegetable oil into a cauldron, heat it, put the meat cut into cubes. Fry the meat until golden brown.

Add onions to the meat, you can cut them into cubes or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.

Simmer the meat until cooked (until soft). If the meat is tough, it is better to simmer a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.

Cut the potatoes into cubes and place them in a cauldron with the vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage and stir.

Immediately add chopped bell peppers and diced tomatoes. Stir and simmer for five minutes. Pour boiling water over everything. There is enough water so that there is approximately two fingers of water above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add herbs, bay leaf, and salt and pepper if needed.

Innings. Place the boiled noodles in a casa (or other deep bowl)
Place stew of meat and vegetables on top, pour in broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

• Beef or lamb - 0.5 kg.
• Thin long noodles or spaghetti - 0.5 kg.
• Onions - two pcs.
• Carrots - two pcs.
• Two potatoes
• Sweet bell pepper.
• Garlic - three cloves
• Greens to suit your taste
• Ground black pepper
• Red pepper (paprika)
• Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare. Especially if you don't make homemade noodles. Search, you will find good noodles on sale, now there is nothing in stores.

As always, first we need boiling water. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet peppers can be cut directly with the seeds.

Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked. Add onion to the fried meat, mix and lightly fry.

Put potatoes, carrots, peppers, garlic into the pan and fry everything, stirring constantly. Then pour boiling water so much that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.

Boil the noodles in a large amount of salted water (of course, immediately take boiling water) and drain in a colander.

By the way, we don’t break the noodles, but cook them whole.

Place a portion of noodles into deep plates and add gravy, adding broth as desired. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

• lagman noodles
• Chicken fillet
• carrot
• green radish
• bell pepper
• tomatoes
• garlic
• potato
• vegetable oil
• spices

How to cook lagman with chicken:

Cut the chicken meat into medium cubes. Cut peppers and carrots into strips, radishes and onions into cubes.

Heat vegetable oil in a cauldron. Add fillet. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic. In 10 minutes. add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

Cover with a lid and cook until the potatoes are done. Switch off. Let it brew. Place the noodles in a plate, pour in the gravy and sprinkle with cilantro and dill.

Video: how to cook delicious lagman in a slow cooker