Lagman with gravy is a Uighur noodle roast. Be sure to try marinating the meat according to the recipe, it turns out very tender, just melts in your mouth. Also an important ingredient is celery, which gives lagman the main flavor.
There are many lagman recipes on the Internet, with different ingredients and different interpretations. Offer me the recipe that you like the most. This is a dish of Caucasian cuisine, very tasty and satisfying.
I made lagman. This, of course, is not a classic recipe, but we prepare it that way. Served as a first course. Seasonal vegetables are used in lagman. The dish turns out juicy, bright in taste and appearance.
The dish can be prepared with any meat: lamb, beef, chicken, etc. A real lagman is made from special long noodles, lamb meat and various vegetables. My lagman recipe is somewhat simplified and adapted to our European conditions and capabilities. The taste of this lagman was rich, and the aroma was very appetizing.
I have seen lagman’s recipes, but there is no such thing as I learned to do in Kyrgyzstan. In Kyrgyzstan, lagman was a daily dish, but here in Russia, I cook only on holidays. It is well suited to both the first and the second course.
My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That’s when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
Lagman, like soup, has so many recipes, and even vegetables are always different. So accept my option, do not judge strictly. Let’s try to cook. It will turn out very tasty, you will lick your fingers.
Lagman goulash is a very intriguing recipe. Cooking with secrets. Try to cook and make sure that it is very tasty. It can be consumed as a first course, and the second.
I know a lot of people will argue with me. Call this dish whatever you want, but not lagman. Well, I won’t even argue. Initially, this dish is from my childhood, so our neighbor, an old Jew, cooked it. I suggest you try this dish. Perhaps it will become a favorite for you and take its rightful place in your cookbook.
So, Lagman. I love Uzbek cuisine, and I want to offer you an unusually delicious dish that will diversify your table, and in winter bad weather will warm and give you a feeling of satiety and peace…
