My family and I have been in love with Central Asian cuisine for almost 30 years and have lived in Osh (Kyrgyzstan) for 5 years. That's when I tasted this dish. It was prepared by the Uigur, although the same lagman have Uzbeks, Kazakhs (Batta). This dish is considered a thick soup.
Rice washed, pour water in relation to 1 to 2, bring to a boil and cook over low heat for 20 minutes. I cooked rice in slow cooker mode "Rice", "Crumbly rice".
Take meat (flesh): lamb or beef and cut into cubes about 1.5 cm in size.
While rice is cooking, prepare dressing (for soup). Onions cut into half rings, garlic slices. It is ideal to cook this dish in a cauldron and on an open fire.
For lack, take a saucepan with a thick bottom.
When oil is hot, fry the onion and garlic.
Put the meat and fry until brown, stew for about 30 minutes.
Carrots, cabbage and radish cut into thin strips, potatoes and pepper cubes.
Add all vegetables to the fried meat.
Add a pod of red hot pepper, salt to taste. Stir and simmer for 5 minutes.
Add fresh ripe red tomatoes, diced, or tomatoes in their own juice. All to mix.
Fill with water (about 1 liter).
And cook for 40 minutes. At the end of cooking add Bay leaf.
In a soup bowls put the cooked rice. Pour in rice "soup".
Sprinkle with finely chopped greens (I have green onions and cilantro).
Eat immediately, hot.