Lagman: classic step-by-step recipe with photos. Let's start adding vegetables

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 for 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

Classic Lagman is a delicious, thick and very satisfying noodle soup with gravy. The recipe for gravy for lagman is simple: it is essentially meat with vegetables. The composition of lagman may vary, but the basis will always be thin and flat noodles. Our website has the most delicious selection of lagman recipes, choose the 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 dice the sweet peppers, tomatoes and onions, grate the garlic. Chop the meat coarsely and fry it in a frying pan in oil until browned. Pour in water and simmer until soft, add onion, fry for 5 minutes.

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

Boil the noodles separately and dry. Serve lagman in Uzbek style like this: put noodles on a plate, pour gravy from meat and vegetables, put another layer of noodles, more gravy, sprinkle herbs on top, sprinkle with vinegar. Serve lazhan separately.

Traditional spices for classic lagman are cumin, paprika, coriander, black pepper, and you can also add star anise.

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

Recipe for lamb lagman with potatoes

Required for cooking:

• Lamb - 700-800g.,
• 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.

Cooking method:

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 in a cauldron

How to cook beef lagman in a cauldron? Once you find yourself in nature, it’s time to try your favorite dish in an original version. To do this, you will need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended over the fire.

The proposed range of products can be expanded by adding peppers, zucchini or eggplants. The resulting dish can feed 12 people in 2 hours.

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 chopped onion and carrots and fry a little more. Add the rest of the ingredients, pour in boiling water, season the dish and cook until the meat is soft. Throw in jusai, 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.
• 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

Preparation:

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 for 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.

Lagman classic recipe with chicken

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 in vegetable oil, fry the onion, meat, carrots and tomato paste.

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!

Quick lagman with minced meat

The beef lagman recipe can be simplified and speeded up by preparing your favorite dish in just half an hour. To do this, you can take spaghetti and minced beef as the main ingredients. The structure of the dish will be far from authentic, but with the right approach, the taste characteristics can be preserved. 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.

Preparation:

Fry the minced meat in an oiled bowl, then the chopped vegetables. Pour in water until completely covered.
Season to taste and simmer covered until done. At the end, add parsley, dill, basil and garlic.
Lagman is served with boiled spaghetti.

Video: recipe for classic lagman in a slow cooker

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

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 complicated 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 basic cooking rule is the stewing time for this type of meat. It won’t take half an hour, like with pork, and even more so, 20 minutes, like with poultry. The 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 the raw meat is chopped and placed in a bowl, add a pinch of mustard to it, stir so that it is evenly distributed over the surface of the meat and put everything under pressure. 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 is easy to prepare at home? The main advantage of egg noodles at home is its naturalness. You know exactly what products you will put in the dough, how you will dry it, and you will not skimp on the ingredients that are important for the dish.

Ingredients:

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

Recipe for beef lagman with noodles.

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

2. Let's put all the beef into the cauldron. The oil was previously heated in it.

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

4. Let's get to the pepper. Wash it on top, and then carefully cut out the middle and remove the seeds.

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

6. Add carrots and onions to the meat in the cauldron. 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 ingredients.

8. When everything is well fried, add a little water.

9. Stew the vegetables and meat for a bit, then add tomato paste. You can pre-fry it for two minutes in a small frying pan, stirring constantly. The paste will turn pink and change its taste slightly.

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

11. Let's deal with spices and seasonings. The parsley needs to be washed and finely chopped. The garlic must be peeled and squeezed through a garlic press.

12. Along with the garlic and parsley, add pepper and salt to the pot. Mix everything well again. Turn off the fire and cover the lagman with a lid.

13. Let's make 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 into 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 the photo, along with a side dish of noodles. Lagman is ready and you can start tasting it in warm company with a glass of red wine.

Lagman is a dish of Uzbek cuisine that combines homemade lagman noodles and vajji sauce into a delicious duo. The consistency of the dish resembles a thick soup. In Central Asia, this soup is made from lamb, but it can also be made from beef, and homemade lagman noodles can be replaced with regular ones from the store or long spaghetti.

Simple recipe

This is a simple basic beef lagman recipe that you can use as a base. To prepare it at home you will need the following set of products:

• 1000 g beef;
• 175 g carrots;
• 175 g onions;
• 175 g sweet bell pepper;
• 200 g fresh tomatoes;
• 150 g green radish;
• 65 g tomato paste;
• 2-3 cloves of garlic;
• salt, herbs and spices to taste: bay leaf, allspice, a mixture of ground peppers;
• 3-4 tablespoons of vegetable oil;
• noodles or spaghetti.

Cooking time will be 1 hour 40 minutes.

Calorie content 253.8 kcal/100 g.

Algorithm of actions:

How to cook Uzbek lagman with beef

To prepare a real Uzbek lagman, you need to add a special seasoning, havaej, to the vadzhi sauce, which is prepared from a mixture of certain spices and herbs and, of course, make homemade noodles.

For the beef and vegetable sauce you will need:

• 800 g beef tenderloin;
• 300 g potatoes;
• 200 g turnips (can be replaced with white cabbage);
• 200 g tomatoes;
• 150 g onions;
• 150 g carrots;
• 150 g bell pepper;
• 40-60 ml vegetable oil;
• 1 bay leaf and salt to taste;
• 1 tablespoon seasoning for lagman havaej.

The following ingredients are required for homemade lagman noodles:

• 2 chicken eggs;
• 250 g flour;
• 10 g table salt.

For hawaej seasoning you need to mix:

• 2 teaspoons ground black pepper;
• 2 teaspoons cucurma;
• 3 teaspoons cumin (ground cumin);
• 1 teaspoon ground cardamom.

The cooking time, due to the fact that the noodles will be prepared at home, will be 2-2.5 hours.

Calorie content 275.8 kcal/100 g.

Step-by-step cooking recipe:

1. Knead an elastic dough from eggs, salt and flour, knead it for about 10 minutes, wrap it in cling film and let it rest for half an hour so that the gluten has time to swell;
2. Then divide the rested dough into several small pieces, pull each one out and coat it with vegetable oil. Set the buttered pieces of dough aside for 15 minutes. When the allotted time has passed, they need to be pulled out into noodles as thick as a wire from a computer mouse. As you stretch, the noodles can be rolled into a ball;
3. Boil the finished noodles in water with a little salt;
4. For the vajji, fry diced beef tenderloin in vegetable oil until golden brown;
5. Then, alternately adding vegetables to the meat, fry them, first chopped onions and grated carrots;
6. After five minutes, add the diced potatoes, add a little water and simmer for 10 minutes;
7. Next add shredded cabbage, bell pepper cut into strips, and diced tomatoes. Mix everything and simmer for five minutes. Then add boiling water, adjusting the thickness of the sauce and simmer everything for about half an hour until the meat is cooked;
8. Serve the finished lagman in a deep plate, pour over the sauce and sprinkle with herbs.

How to cook delicious lagman in broth

In previous recipes, water was added to the sauce for meat and vegetables, but you can make lagman more rich if you make the sauce with beef broth instead of water.

Lagman in beef broth is prepared from the following ingredients:

• 1000 ml meat broth;
• 500 g beef;
• 300 g potatoes;
• 100 g onions;
• 100 g carrots;
• 100 g radish;
• 100 g bell pepper;
• 4 cloves of garlic;
• 100 lm vegetable oil;
• 200 g tomatoes;
• homemade or store-bought egg noodles;
• herbs, salt and spices to taste.

Cooking time will be 1 hour 20 minutes.

Calorie content 262.0 kcal/100 g.

Stages of work:

1. Fry onions, carrots, radishes, bell peppers in a cauldron in oil;
2. Cut the meat into small pieces and add to the vegetables, simmer everything together for a quarter of an hour;
3. Peel the tomatoes, cut into cubes, chop the garlic and herbs finely with a knife, add everything to the rest of the vegetables.
4. When the vegetables have simmered for about 10 minutes, pour out the broth, and after it boils, add the chopped potatoes. Reduce heat, add salt, spices and simmer the sauce for 30 minutes;
5. While the sauce is preparing, boil the noodles, which are then placed in deep soup bowls and poured over the sauce.

Cooking lagman noodles requires a certain skill. To stretch the noodles, you need to take a piece of dough in your hands at different ends and untwist it like a jump rope. When the dough no longer fits in your arms spread apart in different directions, fold it in half and repeat the procedure. This is done until the lagman noodles become about 4 mm thick.

If the dough does not stretch out, but tears, it means it is not ready yet. You need to hit it on the table and forget about it for a quarter of an hour, after which you can start pulling again.

For noodle dough, you need to use flour that was made from durum wheat. You can mix premium and second grade wheat flour with rice flour.

Ready boiled noodles should be elastic, but not hard, so they should not be overcooked so that the finished dish does not turn into porridge.

There is no single list of vegetables that are used in the preparation of vajji. Every housewife at home can add any vegetables that are in her refrigerator to the sauce. The only limitation is the compatibility of vegetables with each other.

The method of cutting vegetables can be any, but it is desirable that all vegetables be cut in the same way, for example, into cubes.

When preparing the sauce, you need to be careful not to burn the vegetables. You can avoid this by adding a little water to the vegetables. For the same reason, a thick-walled saucepan or cauldron is an ideal vessel for preparing lagman.

Beef lagman cannot be served in flat or half-portioned plates. It is served in bowls or deep soup plates.

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.