Food Recipes Hub

Lagman “Silk Thread” Recipe

So, Lagman. I love Uzbek cuisine, and I want to offer you an unusually delicious dish that will diversify your table, and in winter bad weather will warm and give you a feeling of satiety and peace…

CourseFirst Course Dishes, Lunch Second Breakfast Dishes
CuisineUzbek Cuisine

Servings	Prep Time
2	10minutes

Cook Time

60minutes

Servings	Prep Time
2	10minutes

Cook Time

60minutes

Ingredients

Instructions

Lagman is prepared pretty quickly … Put a little lamb fat in the hot vegetable oil, it just needs to taste, although you can do without it.
I had beef, but if there is mutton, it is, of course, even better.
Cut the meat into pieces.
Fry the fat in a pot, remove the skin, throw the meat and fry evenly, while dicing the onion.
We send the onion to the meat, make medium heat and fry it until light golden brown. And at this time, we cut carrots, bell peppers, radishes (a little, half), if there is – turnips (also quite a bit, it gives a bitter taste, and who likes it).
The onion is fried, and we put the freshly cut vegetables there and continue to fry until the oil separates.
Now we cut tomatoes, garlic and beans (I have it frozen) and also throw them into a saucepan, wait again until the oil separates, and do not forget to stir so that it does not burn.
Take cumin and coriander (coriander), rub a little and send it to the pot, fry for 2-3 minutes.
Now pour in the water (I pour boiling, but you can also cold), immediately throw the diced potatoes, bring to a boil, remove the foam, reduce the fire so that it does not boil. Put a bunch of well-washed coriander (after everything is cooked, take it out), salt to taste. Adding a pinch of dry basil, if any, leave to cook on low heat for an hour and a half.
Separately boil thin pasta. Rinse with cold water, put in a plate, rinse with boiling water, drain the water, now it remains to pour in the broth, sprinkle with herbs on top (which is).

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