How to cook lagman at home? Easily! Classic and simplified recipes for making lagman at home. Chicken variant

Beef lagman is a delicious soup that consists of noodles and vegetables. Also, to prepare a delicious soup, you will need beef broth. The dish belongs to Uzbek cuisine. There are many recipes for this soup, all of them are slightly different. In general, the recipe for a delicious soup is simple, with the usual ingredients. Traditionally, lagman is cooked in a cauldron over an open fire. However, over time, the recipe has been slightly adjusted. In modern conditions, you can use a stove or a slow cooker to cook lagman. Lagman goes well with meat. It can be served as a first course or a second course. Rather, take a pen, a notebook and write down the recipe for lagman at home with beef. It will definitely come in handy for you!

Recipe Ingredients:

• beef meat - 400 grams;
• bell pepper - 1 piece;
• chopped greens - 2 bunches;
• noodles - 500 grams;
• spices and seasonings - a pinch;
• garlic - no more than 3 cloves;
• black pepper - to taste;
• potatoes - 2 pieces;
• carrots - 1-2 pieces;
• onion - 1 onion;
• tomatoes - 2-3 pieces;
• salt - based on your own preferences;
• water - 1 liter;
• vegetable oil for frying - 100 grams.

How to cook a delicious beef lagman:

For convenience, you should prepare all the necessary products that make up the dish.
Prepare vegetables and beef for lagman
Take a carrot, wash it, remove the skin, and cut into small cubes.
Then you need to prepare the bow. It should be cleaned, washed, and cut into rings. You can start cooking meat. Beef should be washed and cut into medium pieces.

Wash the tomatoes thoroughly and cut into large pieces. All products should be cut into large slices. This is done so that each ingredient stands out in the total mass.
Then you need to take the pepper, rinse it, remove the seeds, and cut into pieces.
Peel potatoes, wash and cut into medium cubes.

For cooking lagman, it is best to select cast-iron cookware with high sides.

Put the dishes for making soup on the stove, add vegetable oil, and pour the meat. Fry meat pieces for lagman at home should be until fully cooked. Pour onions, carrots, tomatoes, bell peppers to chopped beef. Fry all the listed products, add salt, spices, seasonings to it.

After that, pour water into the vegetable dressing with beef for lagman at home, add potatoes, and leave to simmer over low heat.

Cooking noodles for lagman
In the meantime, you can start preparing the noodles. It must be boiled, after readiness, simply rinse with water, and put in a dish.

Cooking delicious lagman with beef

Prepare your greens ahead of time. To do this, it must be well washed and chopped. Garlic, peeled, washed, and crushed.

During this time, meat and vegetables should be ready. They must be placed on a plate with noodles.
It remains only to add a ready-made delicious lagman with beef with garlic and herbs.
The treat is ready, you can invite guests to the table.

The dish is very tasty and filling. Having tried the lagman recipe at home with beef once, the soup can become a favorite dish in the family and will be a frequent guest at the holidays. By adding new ingredients to Lagman soup, you can easily turn an ordinary delicacy into a masterpiece.

Watch the video on how to cook beef lagman

Lagman soup, beef noodle recipe step by step with photo.

Lagman is a delicious thick soup with homemade noodles, meat sauce and vegetables. This is a very tasty and satisfying dish originally from Uzbekistan. The recipe for beef lagman at home is not as intricate as it might seem at first glance. The classic version of this dish is made from lamb, however, beef will also be good. Lamb has its own secrets, but since we are preparing beef lagman, let's focus on how to make it tender and soft.
The main rule of cooking is the time of stewing this type of meat. Half an hour will not pass here, as with pork, and even more so, 20 minutes, as for poultry. Beef is stewed for at least an hour, and then, without unnecessary additives, it will definitely become very tasty and tender.
If you are worried that the meat may remain tough, there is one little secret. When raw meat is chopped and placed in a bowl, add a pinch of mustard to it, mix so that it is evenly distributed over the surface of the meat and put everything under oppression. Let the meat remain in this state for an hour. Mustard will not spoil the taste of the dish, however, it will significantly affect the final consistency of the beef.
As you know, lagman requires a side dish of noodles. But did you know that it's easy to make at home? The main advantage of egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and you will not save on components that are important for the dish.

Ingredients:

• 800 g of beef;
• 1 onion;
• 1 bell pepper;
• 1 carrot;
• 2 onions;
• 2 medium potatoes;
• 2 medium tomatoes (or 150 g cherry tomatoes);
• 1 tbsp tomato paste;
• 2 cloves of garlic;
• 250 g noodles;
• bunch of parsley;
• salt pepper;
• vegetable oil for frying.

Beef lagman recipe with noodles.

1. Beef should be washed and cut into small slices. It is important that the slices are not wet and that water does not drip from them. It is fashionable to dry the meat on a napkin or just put it in a colander.

2. We will send all the beef to a cauldron. Oil was preheated in it.

3. Peel the carrots, wash and cut into small slices. It can be semicircles or straws.

4. We take pepper. We wash it from above, and then, carefully cut out the middle and remove the seeds.

5. We also clean the onion and rinse with water. For beef lagman, you will need coarsely chopped onions.

6. Add carrots and onions to the meat in a cauldron. We continue to fry, stirring so that nothing burns.

7. Peppers and tomatoes, which we also washed and cut in advance, will also be sent to all other components.

8. When everything is well fried, add some water.

9. Stew some vegetables with meat, then add tomato paste. It can be pre-fried for two minutes in a small frying pan, stirring constantly. The paste will take on a pink hue and slightly change its flavor.

10. Peel the potatoes and cut into large pieces. We also send him to the lagman.

11. Let's deal with spices and seasonings. Parsley should be washed and chopped finely. Garlic must be peeled and squeezed through a garlic press.

12. Together with garlic and parsley, add pepper and salt to the pot. Once again, mix everything well. We extinguish the fire and cover the lagman with a lid.

13. Let's take care of the side dish. To do this, take the existing noodles and boil them, as usual, in a saucepan with plenty of water. Throw the finished noodles in a colander and add a drop of refined vegetable oil to it so that it does not stick together.

14. Serve lagman soup according to the recipe with a photo, along with a side dish of noodles. Lagman is ready and you can start tasting it in a warm company with a glass of red wine.

Lagman is very popular in the countries of Central Asia, China - where 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, healthy, you need to give up ready-made pasta: experts say that only in this case the food will be truly tasty.

Products for lagman

Lagman is supposedly of Chinese origin, but the so-called original recipe does not exist, but there are many options: Dungan, Tatar, etc. These recipes may have differences in ingredients and cooking technology. The option without meat is also real, so the choice of ingredients is a matter of taste. On average, the following ingredients will appear in the recipe:

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

In some recipes, there are additionally such components as white cabbage, white and red radish.

How to cook noodles?

Cooking 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 cooking noodles:

1. From the listed products, we knead the plastic dough; it should stick off the palms without any problems.

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

3. We roll out the aged dough into a thin layer, before rolling it needs to be kneaded a little, while hands should be lubricated with vegetable oil.

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

5. Ready and slightly dried products can be boiled.

How to prepare sauce for lagman?

This sauce is also called wadja or kayla - it is prepared from meat and vegetables and, when served, is laid out on a plate over boiled noodles.

In order to start cooking waji, you must have the following set of ingredients available:

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

Let's start making the sauce:

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

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

3. Put the meat cubes into the cauldron and fry over a fairly high heat - you should get a brown crust. So the meat will not lose juice during further heat treatment.

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

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

6. At this stage of cooking, salt and add spices - it can be star anise, zira, dried sweet or hot peppers.

7. Spread the potatoes - you must first cut them into large strips.

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

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

10. Cook the vaju until the potatoes are ready.

11. Add greens, garlic paste and hot red pepper to the sauce - after a minute, the burner can be turned off, and the dish can be served for dinner.

How to cook beef lagman?

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

For cooking, 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 - onions, parsley;
• Soy sauce - to taste;
• Spices - zira and any pepper.

Sauce making process:

1. It is necessary to clean 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. Put the celery, carrots, cabbage into the cauldron in succession - the mass must be stirred for 10 minutes.

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

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

We spread the finished sauce on boiled noodles, laid in a deep soup plate, and serve.

In what 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 only on a fire. Of course, such dishes are 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 products are evenly exposed to high temperatures and the very taste that cannot be obtained in a conventional frying pan or saucepan appears. Alternatively, you can use a modern multicooker, in which the heat is also evenly distributed over the bowl - but this option will definitely not replace a cast-iron cauldron. In modern stores, heavy cast-iron cookware is becoming a rarity, but it is in it that the dishes of the Oriental cuisine are especially tasty.

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Classic Lagman is a delicious, thick and very hearty noodle soup with gravy. The recipe for lagman gravy is simple: in fact, it is meat with vegetables. The composition of the lagman may vary, but the basis will always be thin and flat noodles. Our site has the most delicious selection of lagman recipes, choose which one you like and cook with pleasure.

Uzbek beef lagman

You will need:

• 500 g beef,
• 200 g green beans,
• 3-4 tomatoes
• 2 bell peppers (red and green)
• onions and cloves of garlic,
• spinach,
• vegetable oil,
• spices,
• salt,
• water or broth.

How to cook Uzbek lagman:

Finely chop the sweet pepper, tomatoes and onion into a cube, rub the garlic on a grater. Coarsely chop the meat, fry it in a frying pan in oil until browned. Pour in water and simmer until soft, add onion, fry for 5 minutes.

Put the tomatoes, fry the same amount. Add bell peppers and garlic to vegetables, fry for another 5 minutes. Throw washed green beans and spinach, salt. Season with spices, mix. Reduce the heat and simmer under the lid for 15-20 minutes, adding broth or water and adjusting the desired consistency.

Boil the noodles separately, dry. Serve lagman in Uzbek as follows: put noodles on a plate, pour gravy from meat and vegetables, put another layer of noodles, gravy again, sprinkle with herbs on top, sprinkle with vinegar. Serve the lasagne separately.

Zira, paprika, coriander, black pepper are considered traditional spices for the classic lagman, star anise can also be added.

You can cook lagman with pork, but it will resemble the original version of the dish rather remotely - just as far from each other are the tastes of lamb and pork.

Lamb lagman recipe with potatoes

Required for cooking:

• Lamb - 700-800g.,
• Margelan radish - 2 medium pieces,
• Turnip - 2 medium pieces,
• Potato - 5 small
• Carrots - 2 medium pieces,
• Onion - 2 pcs.,
• Bulgarian pepper - 1,
• tomato paste-4-5 tablespoons,
• noodles (I have ready-made lagman noodles),
• garlic, herbs, zira, pepper, salt.

Cooking method:

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

Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.
Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.

Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the soup is ready, add diced bell pepper and season with finely chopped garlic, crushed zira and pepper.
Put boiled noodles in a plate and pour thick soup, sprinkle with herbs.

Beef lagman in a cauldron

How to cook beef lagman in a cauldron? Once in nature, it's time to taste your favorite dish in the original version. To do this, you need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended above the fire.

The proposed set of products can be expanded by adding peppers, zucchini or eggplant. A dish received in 2 hours can feed 12 people.

Ingredients:

• beef - 1.5 kg;
• onions and carrots - 400 g each;
• tomatoes and potatoes - 7 pcs.;
• garlic heads - 1.5 pcs.;
• oil - 300 ml;
• seasonings, parsley, basil, jusai.

Cooking lagman in a cauldron:

Meat is fried in hot fat. Add onion and carrot slices and fry a little more. Lay the rest of the products, pour in boiling water, season the food and cook until the meat is soft. Throw dzhusai, parsley, basil, garlic and let the beef lagman brew.

A simple recipe for lagman with spaghetti pasta

We will need:

• Beef or lamb - 0.5 kg.
• Thin long noodles or spaghetti - 0.5 kg.
• Onion - two pcs.
• Carrots - two pcs.
• Two potatoes
• Bulgarian sweet pepper.
• Garlic - three cloves
• Greens for your taste
• Ground black pepper
• Red pepper (paprika)
• Vegetable oil

Cooking:

Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare.
Especially if you don't cook homemade noodles.

Look, you will find good noodles on sale, now there is nothing in stores.

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

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

We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so 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 (it is clear that we immediately take boiling water) and throw it into a colander.

By the way, we do not break the noodles, but cook them whole.

Put a portion of noodles into deep plates and fill with gravy, top up with broth if desired. Sprinkle finely chopped herbs on top.

Lagman recipe classic with chicken

You will need:

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

How to cook:

Boil the noodles in salted water. In a deep frying pan, fry the onion, meat, carrots and tomato paste in vegetable oil.

Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid. Add spices to make the sauce more aromatic. Lagman chicken at home is ready!

Quick lagman with minced meat

The beef lagman recipe can be simplified and accelerated by decorating your favorite dish in just half an hour. To do this, you can take spaghetti and ground beef as the main components. The structure of the dish will be far from authentic, but with the right approach it will be possible to preserve the taste characteristics. The resulting Asian delicacy can feed four people.

Ingredients:

• minced meat - 0.5 kg;
• bell peppers, onions and carrots - 1 pc.;
• potatoes and tomatoes - 2 pcs.;
• garlic - 3 cloves;
• oil - 80 ml;
• spaghetti - 250 g;
• seasonings, herbs.

Cooking:

Minced meat is fried in an oiled bowl, then chopped vegetables. Pour in water until completely covered.
Season to taste and simmer covered until tender. At the end, parsley, dill, basil and garlic are thrown in.
Lagman is served with boiled spaghetti.

Video: classic lagman recipe in a slow cooker

Hi all! Have you ever tried lagman? Until recently, I thought it was soup, but not quite right. I have never cooked it before. It turned out that in vain, because this is one of the most divine and popular dishes among the Uighurs, Kazakhs, Kyrgyz and, of course, Uzbeks. Although it is prepared by both the Azerbaijanis and Armenians. I fell in love with him))).

And it all started with the fact that a family of Kazakhs settled in our house right behind the wall. It was from them that I learned all the subtleties of cooking a real lagman. There is nothing complicated about this, I am sharing with you so that you can also easily cook this Central Asian dish.

So what is it? These are noodles, but cooked in an unusual way, which are filled with a special fragrant vegetable sauce or filling in combination with spices. In general, it is very tasty, try it and you can do it! You can serve it at least for the first course, if you make it liquid in consistency, or use it as a separate second dish in combination with

You will probably be surprised, but a truly traditional lagman is prepared using radish. Most of our Russian people cook without this main ingredient. And in vain, because it is the radish that gives the very right taste, besides, it is very useful, in vain it was relegated to the background. Quite often come across recipes without it.

And also why our Russian people stopped adding sugar to the sauce, this is also wrong if you are making a classic lagman.

Interesting! There is one very interesting parable, perhaps a legend, that lagman was invented by one girl who really did not want to let her husband leave the family, she decided to surprise him very much by cooking this fabulously tasty and beautiful dish from ordinary pasta noodles, so to speak.

For this option, you will need a lot of different products, in principle, this applies to seasonings and spices.

As for noodles, you need to take a special one for lagman, although you can replace it with spaghetti, or cook

We will need:

• lamb meat or beef - 320 g
• noodles for lagman - 0.5 kg
• carrots - 1 pc.
• tomatoes -2-3 pcs.
• large green radish - 1 pc.
• bulb - 1 pc.
• bell pepper - 1 pc.
• white cabbage or Beijing cabbage - 100 g
• green beans - 45 g
• garlic arrows (if any) - 30 g
• tomato paste - 1 tbsp
• apple cider vinegar - 1 tbsp
• garlic - 9 cloves of which 3 for seasoning
• paprika - 1 tsp
• ground coriander - 1 tsp
• sugar - 1 tsp
• hot pepper -0.5 tsp
• ground cumin - 0.5 tsp
• greens to taste

Cooking method:

1. Since lagman is considered a vegetable dish, take fresh vegetables such as carrots, cabbage, bell peppers. Grind it all with a sharp kitchen knife in the form of small strips. Try to do this as carefully as possible so that all the ingredients blend well in appearance. Onion cut into half rings.

But as for the radish, it is best to grate it on a coarse grater, although you can also cut it into strips.

2. Rinse the meat with running water, cut into cubes and place in a frying pan, but it is better to take a deep stewpan or cauldron and heat the vegetable oil in this bowl and fry the pieces almost until cooked, so that the meat turns ruddy.

Important! Approximate frying time over high heat is approximately 10 minutes, do not forget to stir so that nothing burns.

3. In the next step, add the chopped onion to the meat, stir and cook until the onion is soft. Add red pepper and stir.

4. Next, send chopped vegetables such as bell peppers, carrots and radishes. Stir and simmer for about 10 minutes, the fire should already be weak.

5. In order to feel the tomato flavor in the lagman, tomato paste or tomatoes are usually added to it. Of course, fresh tomatoes are best suited, because the taste will turn out to be truly natural. I suggest another option, mix tomato paste and tomatoes on the spot, it will turn out even more effective.

So, do the following work with tomatoes, remove the skin from them, it is not needed, because when cooked it will become hard and tough, and this will look bad, and secondly it will be inconvenient to eat. To remove the skin, place the tomatoes in boiling water for 1-2 minutes, then use a tablespoon to scoop them out and peel them. Cut the pulp into small pieces.

Then add tomato paste to the pieces of pulp, crushed garlic through a press 3 pcs. and very important sugar. Stir this mass and let it stand for at least 10 minutes. And best of all, if you have time 1 hour.

6. Boil the noodles in a saucepan, and then, as you understand that it is ready, throw it through a colander.

7. Now the most interesting thing is green beans, probably many will be surprised at the sight of it. But in vain, if you cook as you need, then be sure to add this important ingredient. Garlic arrows also play a rather important role in the garlic taste. You can do without them, but it won't work. Chop the bean and garlic feathers like this, as shown in the picture.

8. Now add the fragrant tomato-tomato mixture and chopped bean and garlic feathers to the pan in which you are stewing the meat. Stir and continue to cook for 5-10 minutes over low heat. The liquid should decrease during this time, it should evaporate.

Then add chopped cabbage and pour a little of this whole vegetable mixture with boiled water, or use any meat broth, such as beef. Pour as much water as you want to make it moderately thick, but not liquid, at your discretion.

To give a magical taste, add zira, ground coriander. Ah, the unusual aroma will go through your kitchen.

9. If you consider yourself a spicy food gourmet, then you can make a spicy sauce, this is not for everyone. To do this, put 1 tsp ground hot pepper, a pinch of ground coriander and chopped garlic about 3 cloves into the pan and fry this hellish mixture in vegetable oil over low heat for 2.5 minutes until you feel a captivating aroma. After pour into a bowl and splash apple cider vinegar, stir.

10. Now set the table, take a plate and first put the boiled noodles, and then pour the sauce over it. Garnish with a sprig of parsley or celery. Such a radish lagman will give you an unforgettable dinner or lunch. Use it hot. Bon appetit!

Video on how to cook lagman at home

In the previous version, I tried to tell you in detail and in detail all the steps for preparing the lagman, but still, maybe someone had some questions about this, so I found this video especially for you:

And this is how true gourmets cook, who are able to create culinary masterpieces, if you love Uyghur cuisine, and are ready to repeat all the stages of work after this cook, then you will definitely succeed, because the king of all lagmans in a cauldron is guyru-lagman, do not believe then watch this video:

Uzbek lagman with beef

Another purely classic option is lagman in Uzbek. Many argue that it was in Uzbekistan that he first appeared, and then all kinds of interpretations began. Although there is an opinion that lagman came to Central Asia from China, although archaeologists have proven that the ancestors of the Uyghurs, the Tokhars, invented noodles, who is right and who is not, it is not for us to judge. So you can read in the story about the lagman.

You must understand the most important thing, what the gravy will be, and this taste will be transferred to the entire final result. So, the sauce should be garlic-spicy, look reddish in color.

We will need:

• beef meat - 1 kg
• red bell pepper - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• eggplant - 1 pc.
• noodles for lagman - 0.5 kg
• greens, cumin, coriander, basil and celery, cilantro, bay leaf, cumin, chili
• garlic - 2 pcs.
• tomatoes - 500 g
• tomato paste - 1 tbsp
• water - 1.5 tbsp.
• vegetable oil
• sugar and salt to taste

Cooking method:

1. Slice sweet bell peppers. Onion cut into half rings. Chop the tomatoes into thin slices. Carrots are also cut into cubes, and not grated.

2. Cut the meat into pieces of the same size, but do not grind it, it will boil down.

3. Now take a frying pan with a thick bottom or better a cauldron and send sweet pepper and vegetable oil there, add hot red pepper and paprika, you need the pepper to be well fried, then add meat and onion, as the onion becomes transparent and soft, add carrots, mix .

Important! Be careful, all vegetables are fried very quickly, make sure that nothing burns, especially meat.

As the carrots are fried, add one eggplant cut into cubes. Salt it first, then you need to get all the bitterness out of it, it must stand and give juice. Drain the juice and add the cubes to the cauldron with the rest of the ingredients.

On a note! Instead of eggplant, you can add potatoes.

After 4 minutes have passed, as the eggplants are stewed, add the tomatoes + tomato paste. It is possible that your vegetables will give their juice, and you will get meat in its own juice, but if there is not enough juice, then add boiled water or broth.

Add lavrushka, cumin, cumin and coriander, you can add basil, mix and cook until the meat is ready. Cover with a lid, 10 minutes before cooking, add your favorite herbs and two cloves of garlic.

4. Serve the lagman in portions, put the noodles in a bowl, and the broth on top. If you want, you can make it thinner or thicker, adjust the consistency yourself, to your taste. You can eat with a fork, spoon and even chopsticks. Lick your fingers! Happy discoveries!

Lagman chicken recipe with photo illustrations

It turns out pretty amazing in taste, super! And most importantly, chicken cooks much faster than any other meat, which means you will save your time. In general, if you are a lover of everything chicken, then I suggest you look here

We will need:

• onion - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• potatoes - 2 pcs.
• radish or radish - 100 g
• cabbage - 200 g
• cilantro, garlic, salt, pepper, zira to taste
• chicken fillet and wings - 500 g
• any noodles, preferably for lagman or spaghetti - 400 g

Cooking method:

1. Chicken meat, you can take any parts that you have, or what you like the most. Chop the fillet into pieces, the wings can be left unchanged.

3. Then put the cauldron on the stove and pour vegetable oil, put the chicken pieces, fry them lightly. Then add the chopped onion. Stir and simmer for 2-3 minutes.

4. Add carrots, bell peppers and cumin. Then potatoes and radishes.

Important! Fry all ingredients over low heat.

At the very end, add the garlic passed through the garlic press.

5. Salt and put the tomatoes cut into pieces. Simmer for about 30 minutes, maybe less, taste.

7. After that, cook the noodles, boil them in salted water, then drain the water and pour over the prepared filling sauce. Decorate with greenery! Bon appetit!

Home lagman in a slow cooker. video recipe

For those who like to cook dishes in a slow cooker, I recommend watching this short video:

Authentic classic pork lagman

According to this option, lagman can be cooked not only at home, but also outdoors by the fire in a cauldron. You will need the most common products, approximately the same as in other recipes, only the meat here is taken fatty, that is, pork is used.

Therefore, of course, the taste will differ from the previous options, try to make it just like that, perhaps it will become your favorite and unique, which you want to cook all the time.

We will need:

• meat (pork pulp) - 800 g
• noodles (for lagman) - 500 g
• potatoes - 2-3 pcs.
• tomatoes -2 pcs.
• Bulgarian pepper - 2 pcs.
• onion - 2 pcs.
• garlic - 2-3 cloves
• radish-50 g (optional)
• tomato paste - 2-3 tsp
• salt, pepper, spices to taste
• meat frying oil

Cooking method:

1. Chop all the vegetables on the list with a sharp knife, in any order and in any shape, for example, potatoes in a small cube, peppers in strips, tomatoes in slices, onions in small pieces.

Cut the radish into thin strips, chop the garlic cloves.

2. Pour vegetable oil into a cauldron and heat it up. Omit the pork pieces. Stir. Salt and pepper to taste. After a few minutes, add the garlic so that it gives up its flavor, fry for 5 minutes.

3. Add onions, stir, simmer for about 3 minutes, then add bell peppers and tomatoes. And add the radish with the very last component, stir the ingredients all the time.

4. Add potatoes at the very end so that they do not boil. After potatoes, add tomato paste and simmer, cover with water so that all vegetables and meat are covered.

5. Boil the noodles in salted water, it is cooked according to the same basic rules as ordinary noodles.

6. After that, pour the boiled noodles for the lagman with the prepared sauce with meat. Serve to the table! Bon appetit!

How to cook dough and noodles for lagman at home

If If you want to make noodles yourself, learn how to do this, or don’t trust store packaging, then you can borrow the process of making noodles for lagman and its recipe from this video:

That's all for me, write your reviews and wishes. Have a nice day and sunny mood everyone.