Lagman, recipe with photos at home. How to cook Uzbek lagman at home: recipe with photo Uzbek beef lagman

It is difficult to say definitely which dishes lagman belongs to - the first or the second. The consistency of it resembles either a thick soup or noodles with rich gravy. Lagman is the national dish of Uyguria. There it is eaten with chopsticks, but is considered the first course. Like any dish that has become popular, lagman has spread to neighboring countries. In each of them he received some of his own regional cooking features. Therefore, we can now talk about the Tajik version, Turkmen, Kyrgyz, Afghan and even Chinese. But despite the fact that there are a lot of dishes called “lagman po-...”, the Uzbek recipe (photos will accompany it) has become a classic in the vastness of the former USSR. This is what we will be preparing today. It should be noted right away that this process is labor-intensive and time-consuming. So you need to be patient. On the other hand, this dish does not require any special, exotic ingredients, and it can be prepared in ordinary European cuisine.

What is lamb lagman in Uzbek?

The recipe uses concepts such as noodles and wajji. You should not think that you can use ordinary “Spiderweb” vermicelli to prepare lagman, as you would for chicken broth. These are special noodles, and Uzbek cooks are proud that they can fill a bowl with a single string of pasta. Waja is a thick, complex sauce, or soup if you prefer. For her, the Uzbek-style lagman recipe suggests using lamb: a shoulder blade removed from the bones, as well as fat tail fat. If you couldn’t buy the latter, you can replace it with melted butter. In principle, sheep meat is also not important, although lamb gives the dish a characteristic oriental aroma. But there are people who do not like this specific smell. Therefore, below we will also look at the recipe for making lagman with beef. For vajja you will need vegetables: potatoes, bell peppers, carrots, garlic. Lagman is cooked in a thick-walled duck pot or large cauldron - like pilaf. The dish is served in bowls.

Cooking noodles

She sets the tone. Its quality determines whether the lagman in Uzbek is a success. The cooking recipe with photo demonstrates that the “correct” noodles can stretch like a skein of yarn; they can be pulled and swung like a child’s jump rope. Naturally, the dough for it should be super elastic. How to achieve this? Take two eggs and mix them with a glass of water and a pinch of salt. Sift 500-600 grams of flour onto a work surface. Pour the egg mixture onto this mound and start rolling it out. Knead for a long time, leaning on the dough with your whole body. The mass should be steep. Roll everything into a bun, cover with an inverted bowl and leave to rise for an hour. Dissolve salt and soda in half a glass of water. Lubricate the bun with this liquid and knead until completely absorbed. Then we divide the dough into three parts. We roll each one into a rope as thick as a pencil or even thinner. During the process, grease the dough and palms with vegetable oil. Roll up into a spiral, cover with film and set aside for another hour.

Cooking noodles

While the dough rests twice, we can do the vaja. Its preparation will be described below. And now, to finally understand the noodles, let’s see how to cook them. Usually, like all pasta. But there are also secrets here. Since the dough is steep, the water should be saltier and boil hot. Place the noodles in a colander and rinse with cold water. It's okay if it cools down. The recipe for preparing lagman in Uzbek involves a special ritual of placing the finished dish into bowls. When you see that the waji cooking process is close to completion, put a pan of salted water on the fire. When very hot, use tongs to pick up half the noodles and plunge them into the boiling water. Hold for a couple of seconds and transfer to a bowl. Pour half the portion of vaji. Then repeat the procedure. Sprinkle the finished dish with chopped fresh herbs.

Preparation of vajja. Adding vegetables

To cook authentic Uzbek lagman, the cooking recipe with photo advises taking a thick-walled cauldron. A saucepan or cast iron frying pan with high sides will also work. First of all, we cut up the lamb: trim off the fat, separate the meat from the bones. Cut the pulp (500 g) into medium cubes of the same size. Heat animal fat (or butter) in a cauldron. Put four cloves of garlic in there, fry them, then take them out. Fry the bones until brown. Then add the meat. Fry the pieces on all sides until browned. Next we send two chopped onions. When they turn golden, add two carrots cut into small cubes. After waiting a little, lay out three or four tomatoes. These should be meaty varieties (“Bull’s heart”, for example). If you don’t find any, don’t spoil the dish with Dutch cardboard tomatoes - it’s better to add a couple of spoons of tomato paste.

Waja. The final touch

Let the dish simmer a little. When the tomatoes give juice, add two bell peppers, seeded and cut into strips, into the cauldron. In a dry frying pan, warm up the spices: a pinch of cumin, paprika, coriander, hot red pepper. When there is a strong smell, put the spices in the cauldron. Let's salt our vaja. Now it's time to add three or four potatoes, cut as for soup. Let's chop up various greens - parsley, basil, cilantro, dill. Simmer everything until the potatoes are soft. If necessary, add water. The Uzbek-style lagman recipe at home recommends putting a finely chopped clove of garlic into the cauldron five minutes before the end of cooking the vadji. We have already described the process of pouring the finished dish into bowls. Now let's look at other recipes - in case you couldn't get lamb.

Modified lagman in Uzbek style. Recipe with photo

In this case, beef will replace the sheep meat that is familiar to us in Central Asia. You will need 350 grams of pulp. Cut it into small pieces. Chop two onions. Fry them in three tablespoons of melted butter. When the onion is browned, add three finely chopped carrots, half a radish, and four sweet peppers. After the vegetables, add the beef. Fry lightly until the meat “sets”. After this, cut three or four tomatoes and eight cloves of garlic into a cauldron. Unlike the classic lagman, where water is added to the lamb (and even then a small amount), we need meat broth - about a liter. Add it to the cauldron, and when everything boils, salt and pepper the dish. Then add four chopped potatoes. We make the fire under the cauldron smaller and simmer it all for about half an hour. Having placed the noodles into bowls, pour the resulting sauce over them. Sprinkle with herbs.

“Lazy” noodles for lagman

Watching how the elastic dough is first rolled out into a flagellum and then waved like a skipping rope is quite exciting. But try to create a skein yourself from one noodle... This requires skill, and a beginner is unlikely to get beautiful, even noodles. And although the Uzbek-style lagman recipe suggests preparing the noodles for the dish only one way and no other way, let’s try to make the task easier for ourselves. Sift the flour onto the table. Let's make a depression in the top and break one egg into it. Now we will add water, while using a fork to draw flour from the sides to the middle. This will give us a tough dough. Let's give it the shape of a loaf and grease the surface with vegetable oil. Let's leave it like that for a quarter of an hour. Then roll it out into a very thin layer. Now fold the dough thirty-two times. And we'll cut it. Of course, you will get a lot of pasta, not just noodles, but they will still be very long. Cook, as always, in salted boiling water. There is no need to rinse, just add olive oil to prevent the noodles from sticking.

Option with cabbage

The Uzbek lagman recipe allows the use of any vegetables. Unless beets would be inappropriate in this dish. If you have a small forkful of white cabbage in your refrigerator, you can safely use it on the lagman. Pour 50 g of vegetable oil into a cauldron and put on fire. We roast 5-6 cloves of garlic. We fish them out with a slotted spoon. Dip diced meat - lamb or beef - into garlic oil. When the edges turn golden, add the chopped onion. Fry, stirring, for five minutes. Now it's time to add the vegetables. We will peel and finely chop two carrots, four bell peppers and 100 grams of cabbage in advance. When the vegetables become soft, add 3-4 fleshy tomatoes (or 2-3 tablespoons of tomato paste). We wait until abundant juice is released and cut three finely chopped potatoes into a cauldron. Add salt and favorite spices. Add cold water so that its level is above the frying level by the width of your palm. Bring to a boil over high heat. Reduce the flame and cook for another half hour.

Lagman with eggplant

Heat 70 g of fat tail fat in a cauldron and fish out the cracklings. Fry 600 g of lamb pulp in the resulting oil. To prepare lagman with eggplants, the Uzbek recipe recommends that we cut all the vegetables into small cubes. Fish out the meat and sauté 4 onions. Add the same amount of carrots. After 10 minutes, add two peppers and 4 eggplants into the cauldron. Fry, stirring. After another seven minutes, put 4 potato tubers, 6 tomatoes and five cloves of chopped garlic into the cauldron. Fill it all with the water in which the noodles were cooked. Add spices: basil, hot chili, coriander. After boiling, simmer over low heat for half an hour. Then let the dish sit for another twenty minutes.

The secret of a successful lagman

No matter what good they say about real Italian spaghetti (as well as tagliatelle), they are not suitable as noodles for an oriental dish. Any vegetables can be used. It is important that none of them dominates the others. Add everything in equal quantities. The Uzbek lagman recipe has many variations. Some of them are cooked only in a cast iron skillet. Bring the liquid to a boil over high heat, then reduce it and simmer the dish until the potatoes are soft.

Lagman is a very popular Central Asian national dish. It is believed that it owes its origin to China. Later it became widespread in other countries of Central Asia. It is prepared in Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, and Afghanistan. It is also popular among the Crimean Tatars and Uighurs.

This is both the first and second course. It is a mistake to consider this dish a soup. Lagman can be prepared with a larger amount of broth, or maybe with a minimum amount, the so-called “dry lagman” among the Uyghurs.

A distinctive feature is that this dish is prepared mainly from lamb, vegetables and homemade stretched noodles.

And another distinctive feature is that this is a delicious dish. Lamb in combination with vegetables gives a simply stunning fireworks of taste.

Today I will share with you the recipe for how it is prepared in Samarkand, the city of my childhood. This thick soup is incredibly tasty there. And not only at home, but in any cafe, restaurant, and even just in the park in an outdoor dining room for 2 tables. Everywhere you will be served such a dish with delicious flatbread that you will be able to forget about everything in the world until your plate is empty.

Well, do you want to learn how to cook such lagman? Then go ahead! And don't think that this is impossible. Perhaps, and how! Cook it once and everyone will ask you for the recipe.

Lagman in Uzbek - a classic recipe at home

We will need:

• lamb meat - 300-400 gr.
• onion - 2 pcs. (average)
• bell pepper - 3 pcs.
• carrots - 2 pcs. (average)
• tomatoes -2 pcs. (or 50 grams of tomato paste)
• potatoes - 2 pcs. (optional)
• garlic - 1 - 2 cloves
• vegetable oil
• spices: paprika, cumin, coriander, dried ginger - 0.5 - 1 teaspoon (mixture)
• spicy herbs: cilantro, parsley, green onions - to taste and desire
• salt, red pepper, ground black

For the test:

• flour 3-3.5 cups
• egg - 2 pcs.
• water - 2/3 cup

Preparation:

1. Cut the meat, lamb, and preferably only lamb, into small pieces.

2. Cut the onion into half rings, as thin as possible. Carrots, bell peppers - cubes. You can add potatoes at your discretion. Sometimes they put potatoes in, sometimes they don't. Both options will turn out delicious.

3. Pour boiling water over the tomatoes, remove the skin and cut into cubes. If you are cooking in winter and you cannot find ripe red tomatoes, then we will prepare tomato paste. I do and use it. You can see how to do this and take note.

4. Chop the garlic and chop the cilantro. Let's start cooking.

5. Pour a little oil into a cauldron or thick-walled pan in which you can fry. Fry the meat and immediately add the onion. Fry over medium heat until the onion is soft. Add tomatoes or tomato paste. Lightly fry.

6. Add cumin, garlic, salt, and don’t forget to add a piece of red hot pepper. Pour water to cover the meat and cook for about 0.5 hours. Then turn up the heat and let the water evaporate.

7. During this time, the meat should be almost ready. We taste it for doneness; the meat is a little hard, but chews quite easily.

8. Add carrots, fry for 5 minutes.

9. Add all the vegetables, garlic and remaining spices to the meat along with cumin. The volume of the spice mixture should be 0.5 - 1 teaspoon. I usually add less than a teaspoon.

Add hot water. If you want a thick dish, add less water. If you like there to be more broth, then add more. Keep in mind that we will be pouring the liquid onto the noodles. And the dish should be quite thick.

10. Cook vegetables for 20-25 minutes.

11. Then turn off the gas and leave it under the lid closed so that everything simmers for about 15 minutes.

How to prepare the dough

1. Knead the dough. Pour flour into a deep bowl, make a well, and beat in the eggs. Add half the water, salt. Mix with a spoon, slowly adding water. There shouldn't be a lot of water. Knead the dough, it should be thick, like dumplings.

2. Knead the dough well and wrap it in cling film so that the dough spreads and does not dry out.

3. Remove the film from the dough and knead it thoroughly again. The dough should be elastic, pliable, but quite elastic.

4. Cut the dough in such a way that it is convenient to roll out the sausages, as we do for dumplings.

5. You should get 3-4 sausages. Each should be rolled out into a rope and placed in a spiral on a wide dish. Grease the top with vegetable oil. Cover with cling film. Let it sit for a while.

6. Open our flagella, take one at a time, and roll them out, stretching them, to the thickness of a pencil. The dough has been saturated with oil, has become even more elastic and will not tear. Do the same with the remaining flagella. Fold into a spiral again, grease with oil, and cover with cling film.

7. Let the dough rest for 10 minutes, then pull out each “pencil” again and make it even thinner. You should get noodles, but still plump. If you have 3 “pencils”, pull each one out and simply arrange it in 3 piles.

8. We collect the ends of all 3 piles, and begin to wind them on our hands, like grandmothers wound yarn. Now we slowly twist the brushes, thereby stretching the noodles even thinner. You can hit the noodles on the table.

9. The noodles are stretched. Put the water on the fire, let it boil, salt it. Place the finished noodles in boiling water and cook for no more than a minute. Take it out into a separate bowl.

How to serve a dish correctly

1. Grind garlic, parsley. Chop the green onions.
2. In portioned deep cups, they are called spit, or kese, first lay out the noodles. Place meat and vegetables on top, and then add broth.
3. Sprinkle herbs on top and add garlic.

Secrets of preparing delicious lagman

1. Lagman is essentially a dish of meat, vegetables and noodles. Therefore, add whatever vegetables you want. Add celery, zucchini, and eggplant to it. Fruits are also added - quince, apples, plums. This is not for everybody. We looked at the classic recipe for an Uzbek dish.
2. This tasty dish is mainly prepared only from lamb. The lamb is more tender, fattier. Easier to exchange juices with vegetables. This dish will also be tasty with beef, but it will not have such a rich and specific taste. From pork... I won't even talk. It's the same as cooking pilaf from pork. All you need is lamb!
3. When preparing the dough, make sure that it is thick enough, but at the same time plastic and elastic.
4. So that during the cooking process the noodles do not tear, at each stage (sausages, flagella, pencils, noodles). When you put the dough to rest, brush it with sunflower oil. Give it a chance to stand, then it will be “obedient” and you can roll the noodles thinner.

If it is difficult or unclear how to make noodles, then it can be made simpler. The same way you roll noodles to make homemade chicken noodles. That is, knead a stiff dough using eggs, roll it out and simply cut it.

And don't be afraid to try. It’s only difficult at first, while you’re learning. Everything is done quite quickly. You cook a little, not on an industrial scale. Try it!

Well, if you don’t want to roll at all, take ready-made noodles - like spaghetti, but flat. Or find special noodles for lagman. You can find one like this in the store now, and it also turns out very tasty.

And don’t look at how much has been written. Just think about it , times a lot, it means it’s difficult. It's not difficult at all. I tried to describe all the nuances, all the subtleties. I really want you to get a tasty, aromatic dish. The real thing, the kind that is prepared in sunny, hospitable Samarkand.

Bon appetit!

Lagman is the most popular dish in Asian countries. Lagman is prepared from special noodles with the addition of vaja sauce. Many argue that lagman is truly an Uzbek dish, but it is also prepared in Tajikistan, Afghanistan, etc. But these days this dish has become popular in Russia. . Also find out. And also the recipe or , or .

Uzbek lagman cooking recipe

I offer a recipe for making lagman, which is designed for 4 servings. The lagman is prepared in 1 hour 45 minutes. The calorie content of lagman is not high, one serving contains approximately 430 kcal, 19 g of protein, and 14 g of protein. – carbohydrates.

To prepare you will need:

• Beef fillet 350g;
• 3 tbsp butter;
• 4 carrots;
• 4 tomatoes;
• 2 onions;
• Sweet pepper 3 pcs.;
• Potatoes 4 pcs.;
• Meat broth 4 - 5 tbsp.;
• Garlic 5 – 6 cloves;
• Pepper;
• Salt;
• Coriander seeds;
• Dill and basil;
• 1 pack of lagman noodles;
• Vegetable oil for frying.

Preparation:

1. Place the noodles in salted water, boil, drain in a colander, rinse, add butter, mix well until the noodles are completely saturated with oil and set aside.
2. Rinse the fillet thoroughly, let it dry and cut into small cubes.
3. Peel the onion and chop finely, wash the carrots, peel and grate on a medium grater. Wash the sweet pepper, remove the seeds and finely chop.
4. Place onion in a frying pan with heated vegetable oil and fry until golden brown, then add pepper, carrots and simmer until half cooked.
5. Wash the tomatoes, remove the peel and finely chop. Peel the garlic and chop finely, then add meat, garlic, tomatoes to the vegetables and pour in the broth, add salt, pepper, coriander seeds, cover with a lid and let it boil.
6. Peel the potatoes and cut them into small cubes and place them in the pan. Cook for 25 – 30 minutes. Wash the greens thoroughly, dry them and chop finely. Place the finished noodles in a deep bowl, pour over the sauce, and add herbs on top.

Lagman is a multinational dish; the recipes for its preparation are not particularly different, but have significant nuances of flavor. Uzbeks always cook this dish in thick cast-iron cauldrons and only with vegetable oil. The Uzbek lagman recipe differs in the composition of the ingredients for the sauce. For meat, preference is given to lamb and beef; for vegetables, cabbage and tomatoes are used in large quantities; green radishes, beans, and garlic are added; for greens, parsley, cilantro, basil and cumin are used.

By the way, lagman got its name from the name of the noodles that are pulled by hand.

How to cook real lagman in Uzbek?

Let's start with the gravy. For the gravy we need:

Sunflower oil - 100-150 gr.
Beef or lamb pulp - 600-700 gr.
Bell pepper 1 sweet colored, 1 green
Carrots -2 pcs.
2-3 small potatoes
Pair of bulbs
Daikon radish - 1 pc.
Tomatoes -3 pcs.
A little cabbage.
Pickled garlic arrows.
Gendu beans or long asparagus beans
Fresh garlic, a couple of cloves.
Spices: salt, black pepper, red pepper, paprika, cumin, cilantro.

First, oil is heated in a cauldron with several cloves of garlic, which is then removed. Next, fry the meat in a cauldron over maximum heat until lightly browned.

Add onion, carrots, bell pepper, fry the radish, stirring constantly. Then add spices, but not too much, so as not to interrupt the taste of the vegetables. Fry for a couple more minutes, add a little water and bring to a boil.

Then add cabbage, pickled garlic, potatoes and tomatoes. Add water, reduce heat and cook until the potatoes are ready.

Now let's move on to the noodles. You can, of course, buy it in a store, or make it yourself. There are two cooking options. The first is simplified and the second is a real lagman that is pulled. The process is certainly labor-intensive, but it's worth it!

Option 1

500 g wheat flour
1 egg
0.5 tsp salt
0.75 cups water

Knead the dough, roll it into a ball and let it lie under a napkin for 15 minutes. Then roll it out into a layer, roll it up and cut the noodles. Boil in salted water, remove, rinse under cold water, let the water drain and pour vegetable oil over the noodles so that they do not stick together.

Option 2

700 gr. Torment
2 eggs
80 gr. sunflower oil
glass of water
teaspoon salt
half a teaspoon of slaked soda with vinegar

Mix water, eggs, salt, soda, sunflower oil. Add flour and knead the dough. It should be elastic and not stick to your hands. Leave the dough for 40 minutes. Then we divide the dough into four parts. We roll each part with our hands on a table greased with oil into a rope the thickness of a pencil.

Place the bundles on a greased plate. Pour plenty of oil on top and cover with cling film. Place in the refrigerator for an hour.

We take out our blanks and begin to unwind and pull at the same time. Bundles soaked in oil become very elastic.

As a result, each bundle produces one long noodle as thick as a match.

Place in salted boiling water and cook for 3 minutes. Place in a colander and rinse with water. The noodles are ready.

We take deep plates, put finely chopped herbs on the bottom, put lagman on top and pour in the gravy.

Bon appetit!

Video recipe for lagman in Uzbek!

Of all the recipes, it is the Uzbek lagman that is the most satisfying, juicy and nutritious. The combination of fresh vegetables and juicy meat gives a delicious taste and incredible spicy aroma.

Main ingredients:

• two carrots;
• vegetable oil – 20 ml;
• black peppercorns;
• one bell pepper;
• ground black pepper;
• noodles – 0.3 kg;
• four onions;
• tomatoes – 3 pcs.;
• salt to taste;
• lamb – 1 kg;
• a handful of fresh herbs;
• six garlic cloves.

Cooking step by step:

1. Chop the washed lamb meat into small pieces, sprinkle salt and ground pepper on top.
2. Process the meat cubes in heated oil in a frying pan.
3. As soon as a golden brown crust appears on them, add the chopped onions.
4. Clean the carrot roots from dirt and peel, and cut into thin slices.
5. Chop the bell pepper into cubes and chop the tomatoes.
6. Place the chopped vegetables (except tomatoes) into the frying pan.
7. Add more salt, pour in boiling water and simmer the dish over low heat.
8. When the meat becomes soft, add tomato pieces and continue cooking.
9. Cut each clove of garlic lengthwise into two parts. Pour them into the pan along with the peppercorns.
10. At the same time, cook the noodles in water until softened. Don't forget to salt it.
11. We rinse them in a colander, place them on plates, and fill them with the amazingly smelling contents of the frying pan. Bon appetit!

Classic recipe with beef

Grocery list:

• three sweet peppers;
• beef – 0.35 kg;
• four tomatoes;
• a pack of special noodles;
• six garlic cloves;
• four potato tubers;
• a piece of butter - 90 g;
• two onions;
• salt to taste;
• four carrots;
• vegetable oil for frying;
• three pinches of pepper;
• meat broth – 1 l;
• dill seeds.

Cooking classic Uzbek beef lagman:

1. Cook noodles in a saucepan with water, add salt. We process the finished pasta in a colander, add butter and leave the noodles to soak.
2. Chop the washed beef fillet into small squares.
3. Chop the peeled onions with a knife and grate the carrot roots.
4. Remove seeds and membranes from the pepper and chop finely.
5. Alternately add onions, bell peppers and a lot of carrots into a heated frying pan with oil.
6. Grind the peeled garlic cloves into crumbs. Simmer the golden onions and other vegetables until soft.
7. Remove the thin skin from the tomatoes and finely chop the pulp.
8. Add meat pieces, tomatoes and garlic for frying. Pour this splendor with rich meat broth, add ground pepper, dill seeds and salt.
9. Cook with the lid closed and wait until it boils.
10. Remove the skins from the potatoes, chop them into squares, and add them to the rest of the ingredients. We simmer the dish for half an hour.
11. Wash the green parsley or dill under the tap and chop finely.
12. Place noodles in oil on the bottom of a deep bowl, and on top – delicious pieces of meat in vegetable sauce. Sprinkle everything with herbs.

Lagman in Uzbek style with chicken

• tomato sauce – 30 ml;
• chicken fillet – 1/2 kg;
• salt to taste;
• two onions;
• noodles – 150 gr;
• two tomatoes;
• olive oil – 35 g;
• one carrot;
• crushed black pepper to taste;
• one sweet pepper.

Step-by-step preparation:

1. Cut the chicken into portions.
2. Remove husks and skins from all vegetables. Finely chop the onions.
3. Chop the carrots into halves.
4. Cut the bell pepper into small slices. We turn the tomatoes into small cubes.
5. Saute the meat pieces in oil until a light golden crust forms on both sides. Sprinkle some salt.
6. Separately fry onions, peppers and carrots. After 3 minutes we combine them into one whole.
7. Add tomatoes to the vegetables and begin to simmer the dish for 5 minutes.
8. Add tomato sauce and pour 100 ml of boiled water. Cook for another 2 minutes, add salt.
9. Place the fried chicken in a pan and add a lot of vegetables. You can add a little water, add more salt to taste, ground pepper and any spices.
10. Boil the contents of the pan for 10 minutes.
11. At the same time, in another pan, cook the noodles in salted water. When it is cooked, use a slotted spoon to transfer it to a large bowl.
12. Fill everything with aromatic vegetable gravy and lay out pieces of meat. Sprinkle with fresh herbs for color.

With pork

Ingredients for lagman:

• half a green radish;
• pork – 0.5 kg;
• salt to taste;
• vermicelli – 0.2 kg;
• two potatoes;
• mixture of green onions and parsley - 1 handful;
• two tomatoes;
• one onion;
• sunflower oil for frying;
• one sweet pepper;
• a pinch of cumin;
• two carrots.

Algorithm of actions:

1. Heat the sunflower oil in a cauldron, add a pinch of salt and lay out small pieces of pork meat. Fry them for 25 minutes.
2. During this time, we will clean and prepare all the vegetables. Chop the onion into half rings.
3. As soon as the cooking time for the pork is over, add onions to it.
4. Chop the carrots into small cubes and add them to the meat after the onions.
5. Cut the processed peppers into small squares and place them in a cauldron.
6. Cut the green radish into small pieces and add it after the pepper.
7. Place the tomatoes in boiling water for a few seconds and remove their thin skins. Grind the pulp and add to the rest of the vegetables.
8. Fill the contents of the cauldron with boiled water and add ground cumin. Cook the dish for 40 minutes.
9. At the end, add the potato slices and cook for another 12 minutes.
10. We rinse a handful of greens under the tap and chop them with a knife.
11. Cook vermicelli in salted boiling water for 10 minutes, rinse with cold water.
12. Return the pasta to the empty pan and fill it with the meat delicacy, sprinkle in the herbs. Bon appetit!

Preparing noodles for lagman

Meat and vegetables are the most delicious component of lagman, but noodles are its basis. If you overcook it or undercook it, the dish will turn out completely different from what you wanted.

Homemade egg noodles are appetizing and aromatic. But it needs to be done in advance, best of all, the day before preparing the lagman.