How lagman is prepared. Lagman at home

05.02.202427.05.2017

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.

Classic lagman is the favorite national dish of the Uzbek people, also popular in other countries - Kyrgyzstan, Japan, China, Turkmenistan and others.

It can be served as both the first and second course.

The recipe for making Uzbek lagman is based on homemade noodles with gravy - vaja.

This is a very high-calorie and nutritious dish, as it consists of meat, many vegetables and spices.

Choosing meat for lagman

Uzbekistan is famous for its lamb industry, so lamb is chosen for real lagman.

However, this soup is also popular with beef, especially among other nationalities.

When choosing lamb, it is advisable to buy young and juicy meat.

It will taste more appetizing and aromatic.

Any part of an animal carcass will do.

There must be a small layer of fat present.

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Classic recipe for real Uzbek lagman

Ingredients	Quantity
butter for dough -	150-200 ml
eggs -	3-4 pcs.
wheat flour -	4-5 glasses
table salt -	1-2 tsp.
lamb meat -	500 g
oil or fat -	150-200 ml
onion -	3-4 pcs.
turnip -	1 PC. average
tomatoes -	4-5 pcs.
garlic -	1 head
carrot -	2-3 pcs.
jusai -	1 bunch
chilli -	2 pcs.
Bell pepper -	5-6 pcs.
beans -	100-150 g
spices and salt -	taste
celery -	2-3 branches
Cooking time: 200 minutes	Calorie content per 100 grams: 185 Kcal

The soup is prepared in three stages:

Cooking noodles.
Preparation of vajja.
Formation of the dish.

Sequence of cooking noodles:

Mix the noodle dough from water, oil, eggs and flour. You need to form it into a spherical shape, cover with a towel and leave for at least two hours. Ideally, it should be a homogeneous mass with the same density - for the convenience of further operations.
Knead the dough thoroughly with your hands for at least 15 minutes.
Since we prepare Uzbek lagman according to all the rules, in order for the dough to achieve a plastic state, you need to grease it with oil and roll it out on the table into a snake-like shape. Cover with a bowl and leave for at least 30 minutes.
Roll out the resulting snake-like rope even more, increasing its length. Cut it into small pieces no more than 2-3 cm wide, grease them with oil and roll them into ropes 15-20 cm long. Then grease them again with oil, cover and leave for at least another 30 minutes.
Continue pulling out the strips, rolling them out in thickness and lengthening them. You need to press one end of the tourniquet with your palm to the surface, and pull the other 5-6 cm. After this, lubricate it with oil again, cover with a lid and leave for half an hour.
Next, stretch the noodles by holding them at both ends and twisting them slightly. The twisting movement provides the necessary plasticity and stretching. In this case, you need to lightly shake them off and hit them on the table - this gives them sufficient strength and the required shape.
By unrolling each flour strip in this way, you can reach many meters in length. To prepare a real Uzbek lagman, it is important to strictly follow the technology: twisting, shaking, hitting, pulling. After reaching a length of one meter, you simply need to transfer the loop to the other side of the palm and continue the stretching process further. After stretching to the full swing of your arms, fold again in two layers and continue further.
Pre-oiled, these noodles keep well in the refrigerator. That is why many chefs prefer to prepare it in advance.
Cook noodles in salted, boiling water for 3-5 minutes. You can cook it in parts. Pour cold water in a colander. Do not pour out the broth.

Sequence of preparation of vajji:

Cut the onion into rings, and peel the carrots, turnips and radishes into 1.5 cm pieces. Chop the sweet pepper into thin strips.
Remove the film from the tomatoes by watering them alternately with hot and cold water. Form them into small cubes.
Cut jusai and beans into small pieces up to 2-3 cm long.
Garlic cloves should be cut into 4-6 pieces.
One chili pepper must be added to the sauce, and the other cut into long strips.
To prepare lagman in Uzbek style, separate the lamb from the bones and cut the flesh into oblong strips.
Heat the oil and fry the seeds over high heat until crispy. Add the meat pieces and fry until the juices have evaporated and the fat has melted. Add chopped onion and fry until yellow.
Add carrots, beans, turnips and radishes to the container. Fry the vegetables until the carrots become dark in color. Add capsicum, celery and tomatoes to the resulting mixture. After adding spices, stir everything over high heat.
After the tomato juice has boiled, add the bell pepper and stir for 2 minutes. Add a little water to cover the entire mass. After boiling, reduce heat and leave for another 10-15 minutes. Add salt and jusai, stir everything and remove after 3-5 minutes.

Formation of the dish:

Now you can watch a video recipe for home-style Uzbek lagman with veal.

The classic Uzbek lagman is best cooked in a cast iron cauldron with an ideal capacity for high-quality processing of vegetables. In addition, it is the most convenient in its shape.
When cooking vegetables, it is important not to overcook them; it is better to let them be a little tough. Overcooked vegetables lose their natural flavor and may fall apart, ruining the beauty of the entire dish.
To make the dough more flexible and less sticky to your hands, you need to periodically wet your hands in salt water. This will significantly speed up the process of rolling out the noodles.
The components of the soup can be varied and their volume changed. For example, fans of a slim figure can choose leaner meat or reduce its volume on the plate.
Various spices will help make lagman tastier: black pepper, cloves, coriander, achik, cumin and others.

If you follow all the rules and cooking tips, the classic lagman recipe cannot but surprise you with its appetizing and exquisite taste!

And in the next video you will see how to cook lagman, but not in Uzbek, but in Uyghur.

But today we will prepare lagman in Uzbek style.

Uzbeks prepare lagman at home themselves. Lagman is especially popular and said to be delicious among the Uyghurs and Dungans. As you already know, lagman is noodles and meat sauce with vegetables. So, Uzbeks only cook noodles themselves. No one will go to the store for spaghetti if they have to cook lagman.

No, they don’t mind if someone cooks with noodles from a pack, but they ask, please don’t call your soup lagman. Your dish is tasty, but it is not lagman.

How to cook real Uzbek lagman. Step-by-step recipe with photos

The most labor-intensive part of the Uzbek lagman is preparing the noodles. Maybe it just seems like it to me, I don’t really like fiddling with dough. Well, let's cook anyway.

In the second video - recipe, you will see how to cook lagman in nature.

Let's start adding vegetables

10. Check the meat. The meat has already changed color in the boiling oil, add the onion to it and immediately add one and a half teaspoons of salt and a teaspoon of ground black pepper.

11. Mix everything well, trying to get the onion at the bottom.

12. Let's take on the eggplants. Cut off the stalk. Cut into slices and then into cubes the same size as carrots.

13. Don't forget to stir the meat. Our onions have begun to set and we send carrots there. Stir and continue frying for another 5-7 minutes.

14. Cut the potatoes. Like all vegetables, we also cut them into small cubes.

Any dish will look more beautiful and taste better if all the components are cut into approximately the same size.

Pay attention to how many different vegetables we will have in the dish. This adds richness and satiety to the dish.

15. 7 minutes have passed since we threw in the carrots, add potatoes to the cauldron. Mix well and add eggplant. Mix well again.

We try to prepare the dish so that the vegetable pieces retain their shape. Not overcooked.

16. Cut out the stem of the tomatoes and cut the tomatoes into small cubes.

We add all the vegetables in stages. Everything goes in a certain sequence.

17. Place the chopped tomatoes in a cauldron. Tomatoes release juice and seem to slow down the frying process a little. Mix everything and close the cauldron with a lid.

Sautéing tomato paste

18. Pour a little vegetable oil into a separate small frying pan, wait for it to heat up and put two tablespoons of tomato paste into the frying pan. To ensure that the pasta does not have a damp taste, we will sauté it for 2-3 minutes.

19. Add the sautéed tomato paste to the vegetables and meat and stir vigorously. You will see how the tomato gradually turns the vegetables into such a reddish color. Please note that after adding the tomato paste, you must constantly stir until you add water, otherwise the vegetables may burn.

20. Pour hot water over the vegetables. Pour in enough water to cover the vegetables, but not until it turns into soup. It should be like a liquid second course. Stir, close the lid and leave to simmer further.

21. As soon as it begins to boil, reduce the heat to low, just until it simmers slightly.

22. Cut the bell pepper into fairly thick strips. Try to take multi-colored peppers (for beauty). Throw the chopped pepper into the cauldron.

23. Finely chop the hot pepper and also add it to the cauldron. Let's interfere. Close the lid and leave to simmer.

24. All vegetables were abandoned.

25. Press 2-3 cloves of garlic with the flat side of a knife and chop finely, you can grate them. Finely chop the dill, add the garlic to the dill. We will need them at the very end.

Let's start cooking the noodles

26. Take out the dough. It has been infused with us. It became elastic. Knead our bun slightly with our hands.

27. Pour vegetable oil into a shallow plate so that it spreads across the bottom of the plate. Cut the dough into two halves. Take half and dip it in oil on both sides. We take the other half and do exactly the same, only in a different plate.

28. The dough must be well saturated with oil. Therefore, we dip it in oil literally from all sides and the ends too.

29. Cover both plates with cling film to allow the dough to rest for 5-7 minutes.

30. Place a saucepan of water on the stove until it boils. We will cook noodles in it.

31. Remove the film from the dough and cut the halves into 2 more approximately equal pieces, each.

32. You feel how oily the dough has become and how well it stretches. By squeezing the dough in your hands, between your palms and pulling it into a flagellum, you get a sausage that becomes thinner and thinner.

33. Do not pull too hard, otherwise it may tear. Pull on weight for some time, try to keep it even along the entire length.

34. After stretching it out a little, fold the dough back into the plate in a spiral, cover with film and let rest for 2-3 minutes. At this time we are working on another piece of dough. And so change every 2-3 minutes until you achieve the thickness you need.

35. We don't need very thin dough. Thin is usually used in soup. You need about 1 cm of thickness.

Keep in mind that the dough may tear. It's OK. What length will it be and weld it. This will not change the taste.

36. Now let's assemble the rolled out dough. You know, when you unwind a ball of wool, you ask the child to stretch his arms in front of him and wind the thread around his outstretched arms. It turns out to be such a big ring. In the same way, only you yourself, without a child, wrap the noodles around your hands and try to stretch them a little.

37. Pull it a little and drop it directly from your hand into boiling water. and so on for all the noodles. Now we take a special thing, I call it a rake, and lift the noodles a little out of the water in parts so that they separate and do not stick together. Close the lid.

38. Let the noodles boil and after 3-4 minutes they are ready.

Finishing touches and serving of lagman

39. While the noodles are boiling, add chopped dill and garlic into the meat. Let's stir it lightly. Close the lid and turn off the heat. Let it brew a little.

40. Use a rake to remove all the noodles into a deep, large cup. Let it cool a little.

41. We begin to lay out. We take the noodles directly with our hands and transfer some of them into smaller cups, tearing off very long noodles as we go.

42. Scoop out more and thicker ready-made sauce and pour it into the noodles. You can scoop some more. In general, as much as you want. As much as you like. If only there was enough for everyone.

The final touch is to chop the cilantro leaves and sprinkle the lagman.

Although this is a very long, but very tasty lagman recipe.

Bon appetit!

If you want to see how to make lagman noodles, watch the video from my previous article — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

Video - Lagman recipe. Picnic option

Bon appetit!

Lagman is a dish that came to us from Central Asia; it is prepared by different peoples, and each nationality has its own traditional recipe for preparing lagman. The dish is based on homemade long noodles, as well as meat and various vegetables.

There is a separate recipe for preparing real noodles for lagman according to all culinary rules, but then you will have to spend a lot of time preparing hot ones. We will describe simple step-by-step recipes with photos, which will describe in as much detail as possible the process of creating a classic lagman.

It is worth considering that each housewife prepares this dish according to her own special recipe. Very often, vegetables such as radishes and eggplants are added to lagman; beans are also used to enhance the taste of the dish.

The classic recipe includes sweet peppers, tomato paste or fresh tomatoes, as well as onions and meat. Other additives change the taste of the dish and make it richer and more interesting.

General cooking principles

To get a delicious lagman according to the classic recipe, the housewife must not only accurately follow the recipe with step-by-step photos, but also know some tricks for preparing hot food:

Noodles. This product is the basis of lagman, and you can prepare it yourself or use ready-made pasta that does not boil too much. Cooking noodles takes a long time, so it's easier to buy a ready-made product.
Meat. This is a mandatory ingredient in the dish; it should always be present in the lagman. To prepare hot dishes, use beef, pork, lamb, and to make the dish lighter, chicken or turkey is recommended.
Potato. This product is almost always included in a classic dish, but there are some exceptions. To make the lagman rich and tasty, the potatoes are cut into small cubes.
Radish. The use of this product is allowed, although housewives usually prepare lagman without it. If it is possible to include a vegetable in the recipe, then the taste of the dish will be more rich.
Tomato. The traditional recipe includes fresh tomatoes, but if you don't have them at home, you can use regular tomato paste. The amount of product is adjusted according to taste preferences.
Other vegetables. Most often, lagman includes onions and carrots; sweet peppers and a little garlic can also be added. It is important to add vegetables in the correct sequence.

Lagman traditional

This is a classic lagman recipe, which is quite simple to follow if you follow the step-by-step recipe with photos exactly and do not violate the recipe.

Ingredients:

potatoes - 1 piece;
boneless beef - 300 grams;
onion - 1 piece;
noodles for lagman - 500 grams;
green radish - 1 pc.;
hot garlic - 2 cloves;
carrots - 1 piece;
fresh tomato - 2 pieces;
ground black pepper - to taste;
garlic arrows - 4 pieces;
sweet pepper - 2 pieces;
vegetable oil - 3 tablespoons;
coarse salt - to taste.

Cooking process:

First, wash the meat and cut it into medium-sized pieces. Next, peel the carrots and cut into strips along with the bell pepper.

Onions and radishes are peeled and then very finely diced. Vegetable oil is poured into a cauldron and the meat is sent there, the pieces are fried for several minutes. As soon as a golden crust forms on the meat, you can add chopped onions and carrots to the cauldron and lightly fry everything.

After three minutes, you can add fresh pepper and radish to the meat and vegetables. At this stage, add a little ground pepper and other spices to the dish, mix and cover the cauldron with a lid. The fire should be reduced.

The potatoes are peeled and cut into cubes; the same goes for fresh tomatoes; if you have time, you should remove the skins from the tomatoes.

Peel the garlic and chop the cloves very finely; you should also take the pods and cut them into two centimeters in size.

The prepared products are sent to a cauldron with meat and vegetable ingredients, all ingredients are mixed.
Water is poured into the cauldron, it is necessary that the liquid completely covers the vegetables and meat, everything is simmered for twenty minutes over low heat, while the container is closed with a lid.

After this, prepare the noodles for lagman separately. When ready, the noodles are placed on a dish and the meat and vegetables in the sauce are placed on top.

You can sprinkle the top of the dish with chopped herbs. The result is a very tasty lagman according to the classic step-by-step recipe with photos, which can be served for dinner.

Lamb lagman

This dish turns out to be quite fatty, since lamb is not a dietary meat, it is worth taking this into account when preparing hot dishes.

Ingredients:

boneless lamb - 750 grams;
fresh turnips - 2 pieces;
potatoes - 5 pieces;
Margelan radish - 2 pieces;
fresh carrots - 2 pieces;
tomato paste - 4 tablespoons;
onions - 2 pieces;
noodles for lagman - 450 grams;
sweet pepper - 1 piece;
fresh greens - 1 bunch;
cumin and ground pepper - to taste;
coarse salt - to taste.

Cooking process:

To begin with, lamb meat, which has previously been cut into pieces, is fried in a frying pan; if you have some beef at home, you can add this meat to the lagman, then the taste of the dish will be more intense.
The fried meat is sent to the cauldron, meanwhile, the radish and turnips are fried in a frying pan, while the vegetables should be cut into large pieces. The frying process lasts no more than seven minutes. Vegetables are sent to the cauldron with the meat.
Potatoes are placed in a frying pan, fried until golden brown, and also sent to a container for cooking the dish.
Next, fry the onions and carrots, add tomato paste and transfer them to the cauldron with the other ingredients.
Hot broth is poured into the container so that it completely covers all the products. Next, the cauldron is placed on the fire and covered with a lid. Cook the food for forty minutes until the meat is cooked through.
When about ten minutes remain until the dish is completely cooked, the dish is salted and chopped bell pepper is added to it.
The lagman is seasoned with garlic according to the classic recipe; it is important to strictly follow the step-by-step recipe with photos, then the products will fully reveal their taste and aromas.
Zira and pepper are ground in a mortar and added to the dish. The prepared noodles are laid out on a plate, and a thick gravy with meat and vegetables is poured on top. The finished lagman is sprinkled with herbs.

Beef lagman

A fairly simple version of preparing the dish, the end result is a not too fatty, but rich dish. The recipe uses celery, but it does not have to be added to the lagman.

Ingredients:

carrots - 2 pieces;
boneless beef - 1.2 kg;
tomato paste - 4 tablespoons;
coriander and cumin - to taste;
vegetable fat - 100 ml;
fresh tomatoes - 4 pieces;
onions - 2 pieces;
young garlic - 1 head;
bell pepper - 2 pieces;
celery - 1 piece;
ground pepper and coarse salt - to taste.

Cooking process:

To begin with, they begin to prepare products for lagman according to the classic recipe; for this, meat and vegetables are cut into small pieces. After this, you need to follow the step-by-step recipe with photos.
Place a cauldron on the fire and pour vegetable oil into it, warm it well, and then lower the meat into it. Cook the beef with constant stirring until golden brown.
After this, the necessary seasonings and carrots are added to the dish, still fried a little until the carrots lighten.
To give the dish color and aroma, add a little tomato paste, mix everything thoroughly and leave on the fire for a couple of minutes.
When the time is up, add chopped bell peppers and tomatoes, mix the ingredients carefully and fry for about five minutes, after which add onions and celery.
The last ingredient is crushed garlic; it is best to press it with a press. The prepared vegetable mass with meat is poured with steep broth (you can use water), and additionally salted to taste.
Lagman is stewed under the lid for an hour and a half, sometimes it takes more time to prepare the dish.
The finished noodles are placed into portioned plates, and the finished lagman is transferred onto it. The dish is decorated with chopped herbs.

Lagman in a slow cooker

Today you can cook any dish quickly and easily with the help of. This device can easily cope even with the classic lagman recipe, but only on the condition that the housewife strictly follows the step-by-step recipe with photos.

Ingredients:

onion - 1 piece;
any meat - 600 grams;
carrots - 1 piece;
sweet pepper - 2 pieces;
any noodles - 200 grams;
fresh tomatoes - 2 pieces;
potatoes - 2 pieces;
garlic - 2 cloves;
spices - to taste;

coarse salt - to taste.

Cooking process:

You can start preparing lagman according to the classic recipe by preparing the ingredients; for this, the step-by-step recipe with photos recommends washing and cutting the meat into small pieces. After this, the meat is fried in a multicooker bowl with heated oil.
The garlic is cut into small cubes, the onion can be cut into rings. You should also chop tomatoes, potatoes, carrots and sweet peppers.
Prepared vegetables should be placed alternately with already prepared meat, garlic and onion come first, both ingredients are lightly fried to obtain a beautiful shade.
After this, other vegetables are transferred into the container and fried for about ten minutes. After this, add broth or water to the bowl so that the liquid completely covers the ingredients. At this stage, you are allowed to add spices and seasonings, and then close the device and leave the dish to cook in the “stew” mode. The cooking process lasts about 90 minutes.
While the meat and vegetables are cooking, the noodles should be cooked. As soon as the lagman and noodles are ready, you can put everything on a dish and serve.

With pork and potatoes

In this classic version of preparing lagman according to the photo, pork is used. The meat is quite fatty and juicy, so it makes a very rich dish.

Ingredients:

potatoes - 3 pieces;
ripe tomatoes - 3 pieces;
noodles - 500 grams;
boneless pork - 1 kg;
spicy ketchup - 3 spoons;
basil and ground pepper - to taste;
fresh dill and parsley - 1 bunch each;
chili pepper and salt - to taste;
rosemary - 5 grams.

Cooking process:

Place pieces of pork in a saucepan or cauldron, and then fry them in vegetable oil until golden brown. Finely chopped onion should also be sent there and fry until the vegetable is soft.
As soon as the meat is half cooked, you can add grated carrots and potatoes to the cauldron. Prepare these components for ten minutes.
Next, crushed tomatoes are placed in the container, the skins of which should be removed so that they do not interfere with the mixture. You can cut the tomatoes arbitrarily, as they will quickly lose their shape.
The tomatoes are boiled with the remaining ingredients for about seven minutes, after which water or prepared hot broth is poured into the cauldron. Place tomato paste in the dish and cook everything for twenty minutes under the lid.
After this time, bay leaves and chopped herbs are placed in the lagman according to the classic recipe. According to the step-by-step recipe with photos, there is no need to mix the ingredients, just cover the container with a lid and simmer for another ten minutes.
Meanwhile, the housewife prepares vermicelli or noodles, and then transfers the pasta into a cauldron with lagman. The top of the dish is sprinkled with fresh chopped herbs.

The finished dish should be served not only with herbs, but also with sour cream. As the chefs say, you can serve lagman with wheat or black bread; in addition, the dish goes well with flatbread.

It's best not to mix the noodles with the meat sauce, so the pasta will retain its shape and remain tasty. The dish is served in deep plates, as the lagman turns out to be quite liquid.

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.

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