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Print Recipe
Lagman "Nostalgia" Recipe
The dish can be cook with any meat: lamb, beef, chicken etc. Real lagman is prepared from special long noodles, lamb meat and various vegetables. My recipe Laghman somewhat simplified and adapted to our European conditions and opportunities. The taste of this lagman was rich, and the aroma is very appetizing.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Lagman is cooked in a large cauldron. In the cauldron, pour oil and heat. Meat cut small cubes and fry in oil until Golden brown. Meat a bit to put salt on them.
    Lagman is cooked in a large cauldron.
In the cauldron, pour oil and heat.
Meat cut small cubes and fry in oil until Golden brown. Meat a bit to put salt on them.
  2. The pepper in small strips and the onion into half-rings (pieces)
    The pepper in small strips and the onion into half-rings (pieces)
  3. Cut into strips of carrot, radish (here on the grater for vegetables).
    Cut into strips of carrot, radish (here on the grater for vegetables).
  4. Garlic arrows cut into three parts. If you cook lagman in the summer, it is best to use fresh. Pickled pepper cut into slices.
    Garlic arrows cut into three parts. If you cook lagman in the summer, it is best to use fresh.
Pickled pepper cut into slices.
  5. Jusay onion cut into pieces of about 2 cm.
    Jusay onion cut into pieces of about 2 cm.
  6. In the roasted meat add onions, continue to fry. Then add the carrots, radish. Fry and stir. Add bell peppers and continue to fry. Everything is fried on high heat, but should not burn.
    In the roasted meat add onions, continue to fry.
Then add the carrots, radish. Fry and stir.
Add bell peppers and continue to fry.
Everything is fried on high heat, but should not burn.
  7. Add garlic arrows, pickled peppers, jusay, tomato paste, overcook.
    Add garlic arrows, pickled peppers, jusay, tomato paste, overcook.
  8. Pour vegetables meat broth and simmer on low heat until ready. 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 until cooked add the garlic (you can finely chop or push through a garlic press), add vinegar (on the fan). Separately boil noodles, drain water. Noodles spread out on plates or bowls, top watering sauce. For lovers of greenery, you can sprinkle it on a plate.
    Pour vegetables meat broth and simmer on low heat until ready. 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 until cooked add the garlic (you can finely chop or push through a garlic press), add vinegar (on the fan). Separately boil noodles, drain water.
Noodles spread out on plates or bowls, top watering sauce.
For lovers of greenery, you can sprinkle it on a plate.

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