How to cook lagman at home

Lagman is a traditional Asian dish. His recipe flew around the world and firmly entrenched in the kitchen book of Russians. Thanks to the exquisite aroma, a large amount of meat and delicate noodles, the lagman will appeal to even the most sophisticated gourmet. Traditionally, the dish is prepared on the basis of special noodles, but an egg product is also suitable. Experienced housewives have developed their own recipes, which we will talk about today.

Lagman with pork: a classic of the genre

• tomato paste - 140 gr.
• garlic - 4 prongs
• onions - 3 pcs.
• fresh dill - 0.5 bunch
• seasonings (any) to taste
• potatoes - 5 pcs.
• meat broth - 1.8-2 liters.
• pork pulp - 1.2 kg.
• adjika (dry) - 2 pinches
• bell pepper - 3 pcs.
• vegetable oil - in fact
• carrots - 2 pcs.
• noodles - quantity at discretion

1. According to the classical technology, the lagman is prepared on the basis of pork, but any kind of meat is allowed. Lamb, chicken, turkey, beef, veal, rabbit and even horse meat will do. Get a large pan in advance with thick walls and a bottom.
2. Prepare the ingredients, peel and wash the vegetables. Rinse and dry the meat, chop it in portions of 2 * 2 cm. It is important to remember that potato tubers are also cut into cubes. At the same time, bell peppers and carrots are chopped with straws.
3. Fry the meat in a skillet or cauldron so that a juicy crust forms on the surface. As a rule, pork lasts 5 minutes of heat treatment. Chop the onions with squares or half rings, add to the meat.
4. Transfer the ingredients to the cauldron designed to prepare the lagman. Separately, fry the carrots in a pan, send to the pork with onions. Add tomato paste, simmer over low heat for 7 minutes, stirring constantly.
5. Fry the potato cubes in a separate pan to form a crust on them. Pass the garlic through a press, add to the potatoes, stew for half a minute. Send the components to the bulk.
6. Pour the broth into the cauldron, salt and pepper the lagman, add your favorite seasonings, adjika, bay leaf, chopped dill. Put the dishes on the stove, set the minimum power. Stew for 1.5-2 hours, stirring occasionally.
7. After 1 hour, evaluate the taste. If the lagman lacks spices, add them. Boil egg or special (lagman) noodles separately, supply it with a slice of butter. Use as the first or second course, at the discretion. When serving, lay out 2 cutlery - a fork and a tablespoon.

Lagman with radish

• tomato paste - 135 gr.
• radish - 2 pcs. medium size
• lamb (tenderloin) - 750 gr.
• bell pepper - 2 pcs.
• turnip - 2 pcs.
• egg noodles - quantity at discretion
• potatoes - 5 pcs.
• carrots - 2 pcs.
• onions (purple) - 2 pcs.
• zira - 3 pinches
• garlic - 5 prongs
• fresh parsley or dill - ½ bunch

1. Wash the meat, dry it with paper towels, chop into pieces (size about 2 * 2 cm.). Sauté beef / lamb in hot oil until golden brown. Transfer the meat to the pan, add chopped onion half rings.
2. Grate turnip and radish on a coarse grater, fry separately from other ingredients for 10 minutes. Chop the carrots into cubes, transfer it to the cauldron and stew. Drop turnips and radishes here, pour a small amount of water.
3. Rinse the potatoes, chop them into cubes, fry until the first crust. Transfer to meat, add tomato paste, zira, garlic, passed through the press, fresh herbs (chopped).Wash and peel the bell peppers from the seeds, add to the total mass.
4. Boil the broth or drinking water, fill with lagman liquid. Stew the dish at low power for about half an hour, add salt and pepper 10 minutes before being cooked. Boil the noodles, serve lagman as a main dish.

Lagman with beef: a recipe for a slow cooker

• tomato - 3 pcs.
• meat broth - 1.3-1.5 liters.
• egg noodles - 275 gr.
• celery - 2 stalks
• potatoes - 4 pcs.
• garlic - 5 prongs
• beef tenderloin - 600 gr.
• sunflower oil - 125 ml.
• onions (preferably red) - 2 pcs.
• bell pepper - 2 pcs.
• chili pepper (powder) - 3 pinches
• tomato paste - 90 gr.
• parsley - 0.5 bunch
• ginger root - 15 gr.

1. Rinse meat with cold water, pat dry with paper towels. Cut the beef into cubes measuring 3 * 3 cm., Wash and peel the onions, chop in half rings. Rinse pepper, peel it from seeds, chop into strips.
2. Pour the tomatoes with boiling water, leave for a couple of minutes, rinse in cold water and remove the skin. Dice the tomatoes, pass the garlic through a press and add to the onion.
3. Wash and dry celery, chop. Do the same with parsley. Send the pieces of meat into the bowl of the multicooker, set the mode to "Fast frying", wait for the appearance of a golden crust.
4. As soon as this happens, add carrots, bell peppers, onions and potatoes, tomato paste, spices, turn on the Frying function, set the timer for 10 minutes. After that, fill the components with meat broth, turn on the “Soup” or “Baking” program.
5. While the stew is cooking, cook the noodles in 2 liters. salted water. Throw it into a colander, season with ready-made meat sauce and pepper. Sprinkle with chopped parsley, serve as the first or second dish.

Lagman with Beans

• onions - 2 pcs.
• canned beans - 350 gr.
• carrots - 1-2 pcs.
• potatoes - 3 pcs.
• bell pepper - 2 pcs.
• egg noodles - 380-400 gr.
• vegetable oil - 45 ml.
• fresh tomatoes - 3 pcs.
• broth or boiling water - 1.3 liters.
• dill or parsley (fresh herbs) - to taste

1. Wash the potatoes, chop them into cubes. Chop the onions in half rings or small slices, chop the carrots into strips. Rinse and peel Bulgarian pepper from seeds, cut into thin slices.
2. Pour vegetable oil into a non-stick pan, fry carrots with onions. Stew until a brown crust appears, then add chopped tomatoes to the composition. Fry the mixture for another 5 minutes.
3. Add chopped potatoes and beans to the composition, pepper and pour salt with seasonings. Pour the dish with broth or boiling water, simmer for 20-25 minutes at low power. Do not forget to close the container with a lid.
4. Pour 2 liters into a separate pan. water, add salt and wait for bubbles to appear. Boil the noodles, discard in a colander and wait 10 minutes.
5. When the pasta is cooked, put them in a deep bowl, pour the meat stew, sprinkle with chopped herbs. If desired, fill the mixture with broth, serve lagman hot.

Lamb lagman

• bell pepper - 1 pc.
• garlic - 4 prongs
• young lamb - 550 gr.
• egg noodles / spaghetti - 350-400 gr.
• carrots - 2 pcs.
• onions - 3 pcs.
• greens to taste
• potatoes - 4 pcs.
• vegetable oil - in fact
• dried paprika - 5 gr.

1. Wash the lamb, blot with paper towels, chop with 2-3 cm portion cubes. Chop the onions in half rings, grate the carrots on a coarse grater or chop it with straws.
2. Cut potatoes into cubes, fry until golden crust. Pass the garlic through a crush, mix with carrots and onions. Peel bell pepper, chop with straws.
3. Prepare a cauldron, pour vegetable oil into it, send the meat inside. Fry it until half cooked, then add onions, carrots, garlic, bell pepper.
4. Stir constantly. When vegetables and meat are fully cooked, pour them with broth or boiling water.Water should cover the entire composition. Salt, pepper, add spices and chopped herbs.
5. After cooking the stew, take the noodles, do not break it, immediately boil in salted boiling water. Serve as follows: place the noodles in a deep bowl, fill with gravy, add broth if desired. Garnish the lagman with mint leaves or fresh parsley.

Lagman with Tomatoes

• carrots - 2-3 pcs.
• parsley - 1/2 bunch
• seasoning for lagman "Khavaedzh" - 15 gr.
• bell pepper - 3 pcs.
• beef or veal tenderloin - 850 gr.
• tomatoes - 4 pcs.
• cabbage - 180 gr.
• onions (preferably purple) - 4 pcs.
• young potatoes - 6 pcs.
• vegetable oil - 85 ml.
• egg noodles - discretionary quantity

1. First of all, let's determine the seasoning “Khavaedzh”, it can be purchased in a store or prepared independently. If you decide to resort to the second option, use our recipe.
2. Mix 5 gr. ground turmeric, 8 gr. coriander, 6 gr. zira (cumin), 3 gr. cardamom, 6 gr. ground black pepper. Knead all seasonings, pour into a separate jar, cork, use as directed.
3. Boil egg noodles in salted water with vegetable oil to prevent the pasta from sticking together. Prepare a cauldron, pour vegetable oil into it, put the beef into cubes.
4. Fry the meat until half cooked. In the end, a golden crust should appear. The duration of frying is 7-10 minutes. Chop onions, carrots, garlic. Add the ingredients to the beef.
5. When the frying is ready, pour in a little broth, simmer for a quarter of an hour over low heat. Make sure that vegetables do not stick to the bottom of the container. When the meat is soft, add chopped potatoes to it. Stew the blues for 15-20 minutes.
6. After the allotted time, add chopped cabbage, bring it to readiness over low heat. Add more water if necessary. Chop the bell pepper into strips, and cut the tomatoes into cubes, send to the general composition.
7. Salt and pepper the dish, knead it, add spices, herbs, bay leaf. Before serving, first spread the pre-boiled noodles, then place the main composition with meat and vegetables on it. Pour the dish with broth, start the tasting.

Important!
Traditionally, lagman is served in semi-liquid form - pasta. If you prefer to use it as a first course, add more broth. In the case when the lagman is served for dinner, it is enough to provide the noodles with gravy and season with fresh herbs. Some chefs prefer to decorate their masterpiece with fresh lemon balm leaves, it all depends on personal preferences.

Consider the classic pork lagman technology. Make a dish based on beef or lamb, use additional ingredients. These include canned beans, fried chicken, turnips and radishes, tomatoes, bell peppers.

Video: how to cook dough and noodles on lagman