Lagman: classic step-by-step recipe with photos

How to cook lagman at home, one of the most popular folk dishes of Central Asia. And at least once, everyone has tried this dish. Today we will talk about an incredibly tasty, aromatic, satisfying dish that will surely win your heart and will definitely be included in your daily menu.

The history of the appearance of lagman disappears from us in ancient times, so distant from us in time that today it is even impossible to say exactly where and when this dish first appeared. Perhaps it was China, and perhaps Japan, however, it is not at all impossible that a noodle dish with spices, meat and broth could well have been invented simultaneously in several cuisines, united by a common culture and similar culinary traditions. What is known for certain is that the well-known Uzbek lagman came to Uzbekistan from the Chinese Uyghur culinary tradition, quickly winning the love of the people and spreading throughout Central Asia. And today lagman adorns the culinary traditions of Uzbek and Kazakh, Kyrgyz and Afghan cuisine; it is also traditional for Tatar cuisine. And of course, neither Japanese nor Chinese cuisine can do without this dish.

Like any truly folk dish, lagman does not have a set in stone, one single correct recipe. On the contrary, there are as many options for preparing lagman as there are families who love and regularly prepare this dish. This is its charm, this is the reason for its enormous popularity. After all, any housewife, any cook can make absolutely any changes to the lagman in accordance with their own culinary and taste preferences. Only the most formal features that make lagman lagman remain unchanged: the two main components of this dish are noodles and wadji (meat stewed with vegetables and spices). Everything else is left to your own taste and imagination.

For you, lagman can become a soup or a second hot dish of noodles with gravy. For your lagman, you can safely choose any type of meat or poultry. Your home lagman can be decorated with any of your favorite vegetables. And the choice of herbs, spices and seasonings that you can use for your home lagman is so large and varied that by preparing this dish every day, you can always get a result that is slightly different from the previous one with light shades of taste and subtle notes of a new aroma . Thanks to your imagination, lagman will never become a boring or boring dish for you.

Today, the Culinary Eden website has collected and prepared for you the most important culinary tips and secrets, coupled with proven recipes that will definitely help even those who are taking on the preparation of this delicious dish for the first time, and will tell you how to cook lagman at home.

1. The first important ingredient of any lagman is, of course, noodles. Today in any supermarket you can freely buy special noodles for lagman, wide and thin; you can buy nest noodles that are perfect for your dish; you can buy thin egg noodles, you can even buy regular spaghetti, and cook excellent homemade lagman with them. But still, no store-bought noodles will ever replace fresh homemade noodles. Of course, you will have to tinker with homemade noodles, but believe me, it’s worth it. There are very, very many ways to prepare homemade noodles for lagman; we will focus on two traditional ones.

2. The easiest way to prepare sliced noodles. Traditionally, lagman noodles are prepared only from flour, water and a pinch of salt. But such dough will take a whole day to mature, and it will take a lot of effort to knead and roll out such a tough dough. We will simplify the task and for our homemade lagman we will prepare a modern version of noodles with egg dough. Break three eggs into a deep bowl, add two yolks, a pinch of salt and three tablespoons of warm water. Then add half a kilogram of coarse flour (durum or second-grade wheat flour) and knead a very stiff dough. Knead and beat your dough for 10 minutes, then wrap it in cling film and put it in the refrigerator for a couple of hours. When the dough is ripe, cut off a small piece of it and roll it out with a rolling pin. Roll out thinly so that you get a layer no thicker than a couple of millimeters, and maybe even thinner. Cut the rolled out layer of dough with a sharp knife so that you get noodles half a centimeter wide. The resulting noodles can be boiled immediately, or you can take a handful, wrap it around your palm and tuck the ends of the noodles inward. You will get such “nests” that you can put on a dish, let them dry slightly and cook a little later. Or you can completely freeze them until next time.

3. Stretch noodles will require more patience and skill from you, which come with experience. Perhaps the first time you won’t get such thin and even stretched lagman noodles as experienced lagman makers, but patience and diligence will definitely do their job, and one day you will be able to proudly serve lagman to the table with the finest homemade noodles that will be envied many housewives. Break three eggs into a deep bowl, pour in one and a half glasses of water, add a pinch of salt and stir everything with a fork. Then add a kilogram of flour and knead a stiff dough. Knead and lightly punch your dough for 10 minutes. Then wrap the dough in cling film and leave at room temperature for one hour. When the dough is ripe, cut it into six pieces. Roll each part into a thin rope with your hands, lubricating it with vegetable oil. After the first rolling and stretching, place the dough on a plate and let it rest for about ten minutes. And then again begin to pull and roll the dough with the fingers of one hand, lightly holding it with the palm of the other hand. When the dough has stretched enough for your liking, grease your hands with vegetable oil and very loosely wrap several thin ropes of dough around them, like yarn. Raise your hands slightly up so that the middle of the dough ropes hangs between them. Now, in one motion, throw the middle of the dough ropes up and hit them on the table, while spreading your arms to the sides and stretching the dough. Repeat this two or three more times, and you will have thin, long stretch noodles for lagman in your hands. Cook it immediately. And don’t be scared - it’s just a long story, and it’s scary to read, but making such noodles is not so difficult. Check it out and see for yourself.

4. Ready-made noodles for lagman need to be boiled. But remember that you need to cook the noodles last, after the dressing for your lagman, vajji, is completely ready. Cook store-bought noodles, following the instructions on the package. Cook homemade noodles depending on what type of noodles you cooked.

For sliced noodles, boil two liters of water, add 3 teaspoons of salt. Place the nests of noodles placed on a slotted spoon into very boiling water, one per serving. Keep each nest in boiling water for five minutes, remove and immediately place on a warm plate, and pour in your dressing. Don't overcook the noodles! It should turn out a little raw and reach the desired degree of readiness already in the plate under hot dressing.

For stretch noodles, boil five liters of water and add six teaspoons of salt. Don't worry - the noodles won't be over-salted! Remove the stretched noodles from one hand and lower them halfway into the boiling water. Make sure the noodles don't touch the bottom! Cook the noodles for a couple of minutes. Then use a wooden spatula to lift the cooked part of the noodles and lower the raw part into boiling water. Cook for another three minutes, then drain in a colander and rinse with cold water. Before serving, pour the cold noodles with hot broth directly in the plate, hold for a couple of minutes, then drain the broth and pour the dressing over the lagman. However, if you like lagman in the form of soup, you don’t have to drain the broth.

5. Before moving on to the recipes for preparing dressings for lagman, it would not be amiss to talk about the traditional spices that are used to prepare this dish. Now in almost any market you can ask to prepare spices for lagman for you, and the seller himself will collect and even grind all the necessary spices. Or you can do everything yourself. The traditional set of spices for the Uzbek lagman includes a star anise, five black peppercorns, five allspice peas, ½ teaspoon of paprika, ½ teaspoon of coriander, a pinch of star anise grains and a pinch of cumin or cumin. Collect everything in a mortar and pound or grind in a blender. But, of course, you are not at all obliged to strictly follow this particular set of spices! Add and change spices to your own taste. Any type of hot pepper will do, any of your favorite dried herbs, even ready-made sets of spices that you have come to love will not spoil at all, but will only decorate your own home lagman.

6. And for the Uzbek lagman you will definitely need lazzhan (loizzhan) - a spicy aromatic paste. It is better to prepare lazhan in advance, and keep a jar of this paste in your refrigerator. Pass five cloves of garlic through a press. Heat 1 tbsp in a saucepan. a spoonful of vegetable oil, add garlic, 1 tbsp. a spoonful of ground red pepper, 1 teaspoon of salt and, if desired, 2 tbsp. spoons of sesame seeds. Mix everything quickly and remove from heat. Let the paste cool slightly and transfer to a clean jar. Serve the lagman separately, so that everyone can make the lagman more spicy and aromatic according to their own taste.

7. Another very important tip concerns the dishes in which you will prepare the dressing for your homemade lagman - vadzhi. A wok or cast iron cauldron is best suited for this. In such a container, your dressing will never burn, because it is often cooked over very high heat. The thick walls of a wok or cauldron will distribute the heat evenly, and your dressing will be ready faster and will not bring disappointment. If you have not yet acquired a wok or a cauldron, then use a deep frying pan or saucepan with a thick bottom. But you shouldn’t use thin-walled enameled utensils to prepare vajji! In such dishes, the heat from the fire is distributed unevenly, and the dressing ingredients easily stick and burn to the bottom.

8. Well, now that you have become much more experienced in the theory of cooking, it’s time to prepare your first lagman. Let it be a traditional Uyghur version. Freeze slightly and then cut into thin slices 800 g. fatty lamb. Cut two large onions into half rings. Cut into small cubes one daikon, two small carrots, three sweet peppers and 150 gr. green beans. Cut two tomatoes into large slices, chop five cloves of garlic. Heat 200 ml in a wok. vegetable oil, add onion and meat, stir over high heat for a couple of minutes. Then add all the vegetables except beans and bell peppers. Fry everything together, stirring often, for 10 minutes. Now add beans and peppers, add 100 g. tomato paste and simmer for a couple more minutes. Pour everything over with two glasses of meat broth or water, season with spices and salt to taste and simmer for another 10 minutes over medium heat. Reduce heat to low, cover wok and leave until ready to serve. Boil the noodles, arrange on plates and pour in the dressing. Sprinkle with herbs and serve lazjan separately.

9. The Uzbek lagman seems quite simple, but its taste is no worse than the Uighur one, and thanks to potatoes and turnips it is even more satisfying. Cut 500 g into cubes. pork and a small piece of lamb tail if desired. Cut three large onions into slices; two turnips, one carrot and five small potato tubers - diced; three sweet peppers - long slices; six cloves of garlic - petals. Heat 100 gr in a wok. vegetable oil, add onion and garlic and fry until transparent, then add meat and fry until golden brown, about 10 minutes. Then add carrots and turnips, add spices and fry everything together for another five minutes, stirring often. Then add 3 tbsp. spoons of tomato paste and sweet pepper, fry, stirring, for another five minutes. Then pour in a glass of broth or water, add potatoes and salt to taste. Simmer over medium heat until the potatoes are ready, about 15 minutes. Boil the noodles, arrange on plates and pour in the prepared dressing. Sprinkle with fresh chopped herbs and serve lazjan separately. By the way, you can add more broth than in the recipe, it all depends on how liquid you want your lagman to be - if you like lagman as a first course, feel free to add three to four glasses of broth or water.

10. Delicious lagman with chicken is prepared quickly. Cut one kilogram of chicken fillet into thin slices. Cut two onions into half rings. Cut 300 grams into strips. fresh cabbage, one large carrot, half a daikon and two sweet bell peppers. Chop one head of garlic. Heat 100 ml in a wok. vegetable oil, add onion and fry until transparent. Then add chicken fillet and fry until golden brown. Then add carrots and daikon, add spices, stir and cook, stirring, for another 10 minutes. Then add cabbage, bell pepper and 4 tbsp. spoons of tomato paste. Simmer everything together for another five minutes. Pour in a glass of chicken broth or water, add garlic and salt to taste. Simmer over medium heat for another 15 minutes. Boil the noodles, place on plates, pour in the dressing and sprinkle with chopped fresh herbs. In this recipe, you can easily replace traditional lagman spices with chicken spices, such as curry, which will give your lagman an unusual and expressive taste.

And “Culinary Eden” on its pages is always happy to offer you more, which will definitely tell you how to cook lagman at home.

Lagman is a classic dish of Uzbek countries, which is famous for its unique and rich taste.

In this article we will look at lagman classic recipe with photos. We warn you right away that the recipe is not the simplest and for its preparation it is very important to select high-quality meat and also go through absolutely all the processes in order for this dish to taste delicious.

Ingredients for cooking

Initially, it is worth deciding what is included in the lagman itself, namely:
For the noodles:

200 ml oil
4 eggs
5 cups wheat flour
1.5 tsp. table salt
For vaja:
0.5 kg meat (lamb)
200 ml fat
4 things. Luke
1 medium turnip
1 head of garlic
3 pcs. carrots
5 pieces. tomato
150 gr. Beans
5 pieces. sweet pepper
3 branches of celery
2 pcs. chili pepper
1 bunch of jusai
Spices and salt (to taste)

As one can understand from the above list of products, this dish is very satisfying and the cooking processes require particular precision.

It is also worth noting the choice of meat. The fact is that such a dish has roots specifically in the Uzbek people, and it is very important to choose high-quality lamb.

In other countries, at the moment, beef is more often used, but today we are preparing a traditional recipe for such a dish and it is best to choose lamb.

It is better to choose young meat; it will be the most juicy and tender in such a dish. It is also worth choosing meat that contains a little lard, since the lard itself will give up its fat during cooking and the dish will sparkle with new colors.

Making homemade noodles

In order to knead the dough, you need to add water, oil, eggs to the flour, then stir all the ingredients until a uniform mass is formed. You should get an elastic dough, which will soon need to be formed into a ball and put in the refrigerator for 2 hours. The dough should rest well and, as many housewives say, “rest.”

After this time, you should take the dough out of the refrigerator and start stirring it. You need to knead the dough for about 15 minutes to make it easy to work with.

After this, cut the snake and roll it out to 15-20 centimeters. Then grease again with oil and leave for half an hour.

It is important to understand that when the “snake” swings, it must not be made too thin so that you can stretch it further.

We take out the “snake” and form noodles out of it. To do this, you should slightly stretch the noodles that are already being eaten with small and gentle movements of about 6-7 centimeters.

You should get noodles like this, which can also be greased with oil and left for a while.

Important

In order to reduce the cooking time of such a dish as much as possible, it is worth preparing the noodles the day before cooking or a little earlier. To ensure that the noodles do not lose their quality, you should grease them with oil and put them in the refrigerator. Rest assured that nothing will happen to her.
Next, boil the noodles and rinse them with water. Do not throw away the broth under any circumstances, we will need it later.

Interesting and informative information about holiday dishes -. Read how to prepare salads for the winter.

Lagman classic recipe

We cut vegetables, namely onions, carrots and radishes into medium pieces, and onions into rings.

Peel the tomatoes and cut them into cubes.

Jusai and beans are cut into not large pieces, but not small ones either. Up to 1-2 centimeters.

We also cut the garlic into rings for a richer taste.

One of the chili peppers should be cut into strips in order to add it to the vaji.

Remember the simple Beef Stroganoff recipe? This is approximately how it costs to cut the meat.

Heat the frying pan and add oil, then pour in the lamb and fry until a crispy crust appears on the meat.

Next, add onions, carrots, turnips, radishes and beans. Next, fry for about 10 minutes so that the vegetables are stewed. After this, add pepper, celery, tomatoes and fry over high heat to thoroughly saturate the vegetables with fat and the taste of lamb.

Salt and spices, of course, to taste, and bring everything to relative readiness.

The meat must simmer so that all the vegetables hold their shape and can retain their flavor. Add tomato juice and you need to bring the mass to such a state that this tomato juice boils away and leaves only the taste.

Pour in hot water to cover all the meat and boil for another two minutes.

Add salt, pepper, and spices to taste and mix everything well. The final touch is to add jusai and let this dish brew.

After all the steps have been completed, you can begin to specially formulate the dish.

Place three quarters of the noodles in a deep saucepan, then add the resulting soup.

Don’t forget to decorate with herbs and serve seasonings to the table so that everyone can add what they want.

Important comments

To prevent the dough from sticking, wet your hands with salt water. This will not affect the taste in any way, but you will be able to form noodles even faster, which will significantly save your time.

And don't forget about the spices. They are the ones who can create the unique taste of a dish and make it even more rich. These can be cumin, cloves, black pepper, coriander and others.

If you have done all the processes correctly, you should end up with a fragrant, high-quality, tasty lagman that will appeal to absolutely everyone, both children and adults. The main thing you need to understand is that such a dish is prepared only by your own hands and there are absolutely no flavoring additives or other elements that can harm your health in the first place.

You should also not get carried away with such a dish, since it can contain quite a lot of calories and it is important to remember about your health and figure.

We have provided Lagman with a simple recipe with photos in this article with all the recommendations and cooking tips.

Special noodles seasoned with an original fry with a set of characteristic spices are considered a Central Asian dish. Lagman stands apart from other dishes. After all, it is truly universal - it is both the first and second course at the same time. Uzbeks call it chuzma-lagmon, from the Uzbek word meaning “to pull.” Special noodles that are prepared for lagman can reach a length of up to 5 meters with special skill. It is coated with oil, kneaded in water and pulled.

The subtleties of preparing the sauce are subordinated to two goals - to obtain an elegant, flowery, truly oriental appearance of the finished dish and a flavor accent. Do you remember what unsuccessfully cooked pilaf turns into? That's right, rice porridge with meat. To prevent the dish from becoming an ordinary noodle soup, the technology must be followed, the spices and consistency must be selected correctly. This dish is very popular among Crimean Tatars, Uzbeks, Chinese and Japanese.

Long pasta products are sold in factory packages; for example, in Uzbekistan they are called “Lagmon”. Noodles are an important but secondary component; the main thing in lagman is the gravy. Spices for the dish are selected in a special way. It includes star anise, cumin, ground black and red pepper, paprika, coriander, cumin. It’s good if you can get onion-jusai - it has a characteristic delicate garlic taste. Sometimes it is replaced with garlic feathers or wild garlic.

Lagman - food preparation

A real lagman involves preparing noodles with your own hands. However, today a large number of factory-made versions are sold, ranging from wide-cut Italian spaghetti to real spiral-shaped lagman noodles twisted into ropes. In principle, this is a democratic dish. Lamb or beef is used, as well as vegetables (carrots, onions, tomatoes, eggplant, black radish). In terms of cutting, there are no special norms and rules.

Lagman - the best recipes

Recipe 1: Lagman noodles

We start preparing the dish with noodles. We use store-bought noodles as a last resort (it’s best to choose long egg varieties).

Ingredients: flour (4 cups), egg (3 pcs), vegetable oil (100-150 ml.), salt (half a teaspoon), a pinch of soda.

Cooking method

Break the egg into a bowl, add salt, water, and whisk thoroughly until foamy. Add flour and place on the table. In a separate bowl, pour a glass of water and dissolve a pinch of soda and salt in it. We wet our hands with this water. The dough should become more elastic and stop sticking to your hands. Cover the finished dough for a few minutes and leave to “ripen”. Then we divide it into balls, we get about 20 pieces.

Roll out sausages from the balls, stretch them with your fingers into a thin straw. The pieces can be 0.5 - 0.8 cm thick. Grease your hands with vegetable oil and roll out the sausages even thinner, placing them on a plate in one layer. Leave the dough in the refrigerator to rest. Then repeat the procedure. It should be cooked for no more than 4 minutes. Before eating, especially thin long noodles are simply scalded with boiling water for 1 minute.

Recipe 2: Uzbek Lagman

This is a very rich recipe, it includes a large number of vegetables and spices.

Ingredients: beef (or lamb, 300-400 grams), spaghetti or noodles (500 grams), onions (2 pcs.), carrots (2 pcs.), potatoes (2 pcs.), bell pepper (1 pc.), chili pepper (2 small pods), garlic (2 cloves), green beans (100 grams), tomato (2 pcs), vegetable oil, salt, pepper, herbs.

Cooking method

Cut onions, turnips, carrots and radishes into cubes (1.5 cm side). Scald the tomatoes with boiling water and pour cold water over them. The skin is easily removed and the pulp is cut into cubes. Cut the sweet pepper into strips. Cut the bean pods into 3 cm pieces, peel and cut the garlic, chop 1 chili pepper, set aside the second one.

Cut the meat pulp into thin strips, heat the oil in a cauldron and fry the bones over maximum heat. Then add pieces of meat. They should be fried in their own juices until the fat becomes transparent. Add onion and continue frying. Add turnips, carrots, and beans to the cauldron.

Simmer everything together, then add the tomatoes, the remaining pepper and garlic. Place celery in whole branches. Add spices and sweet pepper. Another 2 minutes and add water little by little. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat and leave to stand for 15 minutes. Boil the noodles and store separately.

Recipe 3: Crimean Tatar Lagman

Ingredients: lamb (pulp 400 g), carrots (150 grams), potatoes (350 grams), bell pepper (150 grams), eggplant (150 grams), tomatoes (100 grams, or tomato 30 grams), parsley, bay leaf, green radish (100 grams), fat (60 grams), broth, noodles, salt, sugar, ground pepper, oregano.

Cooking method

Cut the meat into small pieces and fry it in a cauldron. After a golden crust has formed, pour the broth into the meat and cook. Pour boiling water over the tomatoes, peel the skins and grate them on a fine grater. Cut other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potatoes directly to the meat. Chop the garlic, add the tomatoes, pepper and salt. Place the separately boiled noodles in a bowl, spread the sauce on top, cover with herbs – and off to the table! A wonderful Tatar-style lagman will feed a large family and a bunch of guests to its fullest.

Recipe 4: Chuzma - lagman in the teahouse style

This method differs from others in the way of cooking meat - cutting it into large pieces. When preparing a large quantity of a dish, it is believed that this way you can keep the meat more juicy. Lagman consists of three components: noodles, vaja (filling) and sauce (laza-chang).

Ingredients: lamb (half a kilo), onions (2-3 pieces), garlic (8-10 cloves), cabbage (150 grams), vegetable oil (50-70 grams), fat tail fat (50 grams), jusai, or garlic stalks , hot pepper pod, star anise, ground coriander.

Cooking method

1. Boil the noodles.
2. Waja. Cut the meat and fry it in large pieces in fat tail fat along with the bones. Cut the onion into thin rings and half rings, add to the meat and fry until deeply colored. We cut carrots into shavings, cabbage and bell peppers into strips. Add a pinch of sugar to the finely chopped tomatoes, place everything on the meat and continue frying. After waiting for the tomatoes to give juice, add spices (cumin, pepper and salt). When the juice has evaporated by half (don't miss it!), add cabbage, carrots and bell peppers. Stir and pour in the broth or noodle water so that the ladle is immersed in the liquid with little effort. Add hot pepper and adjust to a very low simmer. Cook for 40 minutes. 15 minutes before the end of cooking, add the star anise, turn off the heat and leave for 15 minutes. We separate the pieces of meat and put them in a plate, pour them with vajoy.
3. Separately prepare seasoning for lagman (laza-chang). Mix a few cloves of garlic with a pinch of ground coriander. Add a teaspoon of ground pepper and sauté the mixture for three to four minutes. Add 3-4 tablespoons of noodle broth. Add a pinch of salt, half a spoon of wine vinegar and transfer to a jar, which should be kept closed.

It would seem that there is nothing difficult about stretching the dough. In fact, you need to be an experienced lagman to make the dough stretch and stretch. Knead it and try to stretch it. Tap on the table, twirl it in your hands like a jump rope - if the dough breaks, it means it’s not ready yet. Take your time - as a rule, the dough is always not ready at first. Then collect it again into a bundle and pull it, tap it on the table. When the dough stretches to arm's length, pinch it into small pieces no larger than a walnut. The chuzma should be about the same size as a computer mouse wire or even thinner. Fold it in half and pull again. The cooked noodles will be tough and elastic, so be careful not to overcook them.

Today I bring to your attention the favorite national dish of the peoples of oriental cuisine - real lagman - noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I very often cook pilaf, samsa, and lagman at home for my beloved husband.

Lagman, prepared with your own hands at home, turns out to be unusually aromatic and satisfying; it can be both the first and second course. . With a large amount of broth, lagman looks like soup; with other cooking methods, it looks like noodles with gravy.

Some housewives prepare “European” lagman from chicken; it turns out to be less high in calories and light. And some people like lagman with pork, but in Islam it is forbidden to eat pork. At home I always prepare the classic recipe for real Uzbek lamb lagman.

The main ingredients of this delicious dish are: meat (beef or lamb), homemade pulled noodles (chuzma) and gravy (vaja).Vegetables used include potatoes, eggplants, cabbage, garlic, pickled capsicums, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially delicious with smoke in a cauldron over wood. Have you ever cooked lagman over a fire?

Culinary tips and subtleties of preparing lagman at home

Young lamb (meat from sheep from three months to one year), this type of lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook lagman in Uzbek style at home: step-by-step recipe

When preparing this recipe, you cannot change only two ingredients - meat and noodles, the rest is at your discretion.

Some people like the combination of two types of meat, some have more meat in the dish, others allow the preparation of chopped noodles.

How to make gravy

Ingredients:

Lamb - 0.7 kg
sunflower, cottonseed oil - ½ tbsp.
vegetables: peppers, cabbage, green beans, eggplants, tomatoes
root vegetables: turnips, carrots, radishes, potatoes - 300 gr.
garlic and onion - 1 head
spices: parsley, cilantro, celery, basil, chili pepper - to taste
spices: coriander, star anise, oregano, cumin - to taste
tomato paste - ½ tbsp. l.

The sauce for the dish can be made thicker or thinner.

If you want to prepare a thick sauce, then all the vegetables included in its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And the more liquid sauce certainly includes potatoes, and all the components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out very soft.

Step-by-step preparation:

Wash the lamb, trim it from the membranes and cut it into pieces the size of a matchbox.

Pour oil into a heated cauldron, after it is hot, carefully place pieces of lamb into the cauldron and season with salt and pepper.

Wash, peel and cut all vegetables into small cubes. Cut the onion into half rings. Chop the garlic.

When the pieces of lamb are evenly fried until light brown, start adding them to the vegetables at intervals of 5 minutes in the following order: onions, carrots, potatoes, sweet peppers and finally tomatoes.

Add tomato paste to the sauce, stir the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers higher than the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, add chopped garlic to the sauce, add all the spices specified in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Add finely chopped celery leaves and chopped parsley to the sauce, close the cauldron tightly and let the sauce brew for a while.

How to prepare dough and noodles

Cooking the noodles will require patience and time. So whether you make dough for lagman or make do with store-bought special noodles is up to you. Long pasta is sold in factory packages and is called “Lagmon”.

And if you want to truly taste the taste of this delicious food, you need to make the noodles for it yourself.

Ingredients:

flour -3 cups
egg - 2 pcs.
water - 2/3 cup
salt, soda
vegetable oil - 2 tbsp. l.

Step-by-step preparation:

Mix flour in equal proportions, add eggs and salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and stick to your fingers. Don't rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little flour at a time to form a stiff dough. Gradually it will become pliable. Then knead the dough long and thoroughly.

Roll the finished dough into a ball, wrap it in a cloth napkin and leave for one hour in the refrigerator. After an hour, take out the dough, knead it well again, add flour if necessary.

After an hour, take out the dough, knead it well again, add flour if necessary.
Roll out the round dough into a layer. Cut into small pieces, then roll into identical sausages.

It is also very important to stretch the noodles correctly. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and smooth noodles. But if you have patience, then everything will certainly work out. To make it easier to pull out the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into ropes. Be sure to lubricate each string with oil so that the noodles do not dry out and the dough does not tear.

First, start rolling the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is achieved.

Boil the noodles in plenty of salted boiling water. After the noodles float to the surface, cook for one minute, this is enough. After this, you need to rinse the noodles with cold water and then grease them with oil.

Spices and seasonings

Spices and seasonings are important in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusai (onion, which gives the delicacy a light garlicky aroma), also dominates in the dish raikhon (purple basil)

How to serve lagman

This Asian dish should be served hot in deep bowls for a family dinner.

Lagman is combined into one dish before consumption. If the meat is fried in large pieces, then cut it into portions. And if the noodles have cooled down, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables in it and fill everything with rich meat broth.

Chop more greens - dill, parsley. To add a special aroma, add cilantro. To make the dish spicier, you can season it with crushed garlic and dill seeds, adding ground red pepper, serve hot sauce and vinegar gravy.

This is a classic version of preparing lagman in Uzbek style, but this recipe can be varied according to the season, availability of products and taste preferences.

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If you want to surprise with your culinary skills, we recommend preparing lagman at home. This simple but incredibly satisfying dish came to us from Asian countries. It’s easy to prepare lagman at home; you just need to have the necessary ingredients, the main one of which is special noodles. You can buy noodles in specialized stores that sell products for preparing Asian dishes. Although you can use regular spaghetti.

We are sure that your family will be happy with this dish. We will look at some of the best recipes and tell you how to cook delicious lagman at home step by step.

Lagman classic

Today we will look at the most versatile recipe for lagman at home. Even the most inexperienced housewife can prepare the dish according to the recommendations.

You will need:

350 grams of chicken meat;
one package of spaghetti;
four potatoes;
onion - three heads;
two medium-sized tomatoes;
carrots - one piece;
two sweet peppers;
small package of tomato paste (about 60 grams);
vegetable oil;
herbs, spices, salt to taste;
a few cloves of garlic.

How to cook:

Cook the noodles in salted water.
In a deep frying pan, fry onions, meat, carrots and tomato paste in vegetable oil.
Next, chop the pepper and garlic and fry everything with the meat. Then add chopped tomatoes and herbs.
Cut the potatoes into small cubes. Add two glasses of water to the pan and add the potatoes.
Simmer the meat with potatoes and vegetables over low heat for 20 minutes, covered.
To make the sauce more flavorful, add spices. Chicken lagman at home is ready!

Pork lagman in a slow cooker

The homemade pork lagman recipe is different in that the meat dish can be prepared in a regular slow cooker.

For this recipe you need:

a kilogram of pork, maybe a little less;
one bell pepper;
two carrots;
onion head;
three to four small tomatoes;
vegetable oil;
about four potatoes;
three cloves of garlic;
two glasses of water;
coriander, paprika and other spices by eye;
special noodles – half a kilo.

To prepare the dish you need:

beef - 400 gr;
one carrot;
eggplant – 200 gr;
tomato paste – 100 g;
radish – 100 gr;
parsley, bay leaf to taste;
noodles – 300 gr;
vegetable oil;
broth - 2 liters;
spices.

How to cook:

Preparing lagman at home does not take much time. First you need to cut the meat into small pieces, and then fry it until golden brown in the “duckpot” where the lagman will be cooked. Add water and simmer until done.
Cut the vegetables (eggplant, radish and carrots into cubes). Fry vegetables, except potatoes, in a frying pan with added oil.
Add vegetables and potatoes to the meat and season with broth. Next we add spices and herbs.
The noodles must be cooked separately. And before serving, pour over the prepared dish.

As you can see, anyone can prepare lagman at home. You can cook this dish on the stove or use a slow cooker. In any case, you will be satisfied with the result. Lagman is perfect for lunch and dinner. If you prefer a more dietary diet, then lagman can be prepared using turkey or rabbit meat.