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 Lagman "Nostalgia" Recipe
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.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Lagman is being prepared in a large cauldron. Pour oil into the cauldron and heat it up. Cut the meat into small cubes and fry in oil until golden brown. Add a little salt to the meat.
    Lagman is being prepared in a large cauldron. Pour oil into the cauldron and heat it up. Cut the meat into small cubes and fry in oil until golden brown. Add a little salt to the meat.
  2. Cut the pepper into small strips, and the onion into half rings (pieces)
    Cut the pepper into small strips, and the onion into half rings (pieces)
  3. Cut carrots, radishes into strips (here on a vegetable grater).
    Cut carrots, radishes into strips (here on a vegetable grater).
  4. Garlic arrows cut into three parts. If you cook lagman in the summer, it is best to use fresh. Cut the pickled pepper into slices.
    Garlic arrows cut into three parts. If you cook lagman in the summer, it is best to use fresh. Cut the pickled pepper into slices.
  5. Onion Jusai cut into pieces of about 2 cm.
    Onion Jusai cut into pieces of about 2 cm.
  6. Add onions to the fried meat, continue to fry. Then add carrots, radishes. Fry and stir. Add the bell pepper and continue to fry. Everything is fried over high heat, but it should not burn.
    Add onions to the fried meat, continue to fry. Then add carrots, radishes. Fry and stir. Add the bell pepper and continue to fry. Everything is fried over high heat, but it should not burn.
  7. Add garlic arrows, pickled pepper, jujube, tomato paste, overcook.
    Add garlic arrows, pickled pepper, jujube, tomato paste, overcook.
  8. Pour the meat broth over the vegetables and simmer over low heat until tender. The sauce for lagman should be about as thick as goulash with gravy, if necessary, dilute it with boiled water. Add all the spices. 5 minutes before cooking, add garlic (you can finely chop it or pass it through a garlic press), add vinegar (for an amateur). Boil the noodles separately, drain the water. Arrange the noodles on plates or bowls, pour the sauce on top. For lovers of greenery, you can sprinkle it on a plate.
    Pour the meat broth over the vegetables and simmer over low heat until tender. The sauce for lagman should be about as thick as goulash with gravy, if necessary, dilute it with boiled water. Add all the spices. 5 minutes before cooking, add garlic (you can finely chop it or pass it through a garlic press), add vinegar (for an amateur). Boil the noodles separately, drain the water. Arrange the noodles on plates or bowls, pour the sauce on top. For lovers of greenery, you can sprinkle it on a plate.
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