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.
Servings Prep Time
10 5minutes
Cook Time
60minutes
Servings Prep Time
10 5minutes
Cook Time
60minutes
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.
  2. Cut the pepper into small strips, and the onion into half rings (pieces)
  3. 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.
  5. 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.
  7. 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.
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