Lagman with Rice Recipe
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.
Servings Prep Time
4 10minutes
Cook Time
120minutes
Servings Prep Time
4 10minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Wash the rice, pour water in a ratio of 1 to 2, bring to a boil and cook on low heat for 20 minutes. I cooked rice in the multicooker mode “Rice”, “Crumbly rice”.
  2. Take the meat (pulp): lamb or beef and cut into cubes about 1.5 cm in size .
  3. While the rice is cooking, prepare the dressing (for the soup). Cut onion into half rings, garlic into slices. It is ideal to cook this dish in a cauldron and on an open fire. In the absence, take a saucepan with a thick bottom. When the oil is hot, fry the onion and garlic.
  4. Lay out the meat and fry until golden brown, simmer for about 30 minutes.
  5. Carrots, cabbage and radishes cut into thin strips, potatoes and pepper cubes. Add all the vegetables to the fried meat.
  6. Add a pod of red hot pepper, salt to taste. Stir and simmer for 5 minutes.
  7. Add fresh ripe red tomatoes, diced, or tomatoes in their own juice. Mix everything together.
  8. Fill with water (about 1 liter). And cook for 40 minutes. At the end of cooking, add the bay leaf.
  9. Put the cooked rice in the soup plates. Pour in the rice “soup”.
  10. Sprinkle with finely chopped herbs (I have green onions and cilantro). Eat immediately, hot. Enjoy your meal!
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