Ingredients for making lagman. Noodles for lagman

Ingredients

Preparation

Peel the onions, carrots and peppers and cut them into strips. Pour oil into a preheated cauldron with thick walls, after about 2 minutes add the onion and fry until golden brown. Add carrots and peppers to the onions, cook over medium heat until soft, stirring constantly.

Cut the meat into pieces approximately 2 cm thick and add it to the cauldron with the vegetables. Fry the meat until a crust forms.

Add tomatoes to the meat and vegetables and simmer for about 5 minutes. Pour in water, add salt, sugar, black pepper, cover the cauldron with a lid, reduce heat and leave to simmer for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the cauldron. When the vegetable is ready, add bay leaf and finely chopped greens. Let it brew.

Place the noodles in a pot of boiling water and cook for about 10 minutes. When the noodles are ready, divide them into bowls and add meat and vegetables.

kakprosto.ru

Ingredients

Preparation

Cut the beef into small pieces (about 2 cm thick), the carrots into cubes, and the onion into thin strips. Preheat vegetable oil in a cauldron, put the meat there and fry it until golden brown. Add a little salt. Add onions and carrots to the cauldron and fry for about 5 minutes, stirring occasionally.

Cut green radish and cabbage into small squares. Chop the celery. Chop the sweet pepper and tomato into cubes and hot pepper grind.

When the onions and carrots are browned, add them sweet pepper and tomato. Fry everything together for 3 minutes. Add dry spices and tomato paste to the cauldron. Cook for another 3-4 minutes. Finely chop the garlic and add to the rest of the ingredients.

Then put cabbage, radish and celery in the cauldron and stir. Fill everything with water and cook over medium heat for about 15 minutes (the vegetables should not be boiled). Add salt to taste.

Boil water in a separate pan, add a little salt, add noodles and cook for 10-15 minutes. When the noodles are ready, divide them into bowls, top with vajoy (meat and vegetables) and sprinkle with finely chopped herbs.

zira.uz

Ingredients

Preparation

Cut the meat into cubes. Pour vegetable oil into a preheated cauldron, place the meat in it and fry until golden brown. Add salt to taste.

Cut the vegetables into cubes. First add to the meat onions and carrots. Then put it in a cauldron. Then add the tomatoes and bell pepper and stir. Add lagman seasoning and finely chopped garlic.

Boil water in a separate pan, add a little salt, add noodles and cook for 10-15 minutes.

Add the noodle broth to the cauldron with vegetables. Simmer everything until done, about 20–30 minutes.

Divide the noodles into bowls and add meat and vegetables. Finely chop the greens and sprinkle on top.

mirtesen.ru

Ingredients

Preparation

Cut the meat into small cubes. Heat a cauldron or thick-walled pan, pour in oil, add meat. Cook over medium heat for about 25 minutes.

botanichka.ru

Ingredients

Preparation

Cut the turkey into medium-sized cubes (about 3 cm). Pour oil into a preheated cauldron, add meat and fry until it turns white.

Dice the tomatoes and onions, add to the turkey and fry for 5-10 minutes.

Grate the carrots on a coarse grater, cut the bell pepper into strips, and the pumpkin into small pieces. Place everything in a cauldron and fry for 5 minutes.

Finely chop the greens and add to the rest of the ingredients. Simmer over low heat for about 45 minutes, adding salt and pepper to taste. Finally add the beans.

Place noodles in boiling water and cook for about 10 minutes. When the noodles are ready, divide them into bowls and add meat and vegetables.

Ingredients

Preparation

Cut the meat into small cubes and place in the multicooker bowl. Add vegetable oil. Turn on the “Frying” mode (15–20 minutes) and close the lid. Open a couple of times to stir.

Cut the onion into half rings and the tomatoes into cubes. 5 minutes before the end of cooking, add them to the meat, stir and fry.

Cut carrots, potatoes, bell peppers into cubes and place them in a slow cooker. Add paprika, black pepper, salt and garlic. Pour hot water and stir. Turn on the “Extinguishing” mode for 45–50 minutes.

Finely chop the greens. When the vaja is ready, sprinkle some herbs on it.

Throw the noodles into boiling water and cook for 10-15 minutes. Place prepared noodles and meat with vegetables into plates.

zira.uz

Ingredients

Preparation

Cut the beef into small cubes (the smaller they are, the faster the meat will be ready). Pour oil into a preheated cauldron, add meat and fry it until brown. Add water and simmer until beef is tender (15-20 minutes).

Cut the onion into half rings and chop the garlic. Add them to the meat and fry until the onion turns golden. Add salt to taste.

Cut the carrots, bell peppers and chili peppers into strips and add them to the rest of the ingredients. Add coriander and fry for another 15 minutes, stirring constantly.

Slice the tomatoes and green beans not very small. Place them in a cauldron along with tomato paste.

Boil the lagman noodles and drain the water. In a separate bowl, beat the eggs and prepare an omelette from them. Add the prepared noodles to the waj, fry everything together for 15 minutes, stirring constantly. Cut the omelette into strips and add them to the cauldron. Cook for another 5 minutes, and then sprinkle with chopped herbs.

Bonus: homemade noodles for lagman

Ingredients

400 g wheat or buckwheat flour;
3 egg yolks;
½ glass of milk.

Preparation

Sift the flour, add the yolks and milk and knead the noodle dough. Mix thoroughly for about 15 minutes. Once the dough is stiff enough, place it in the refrigerator for 2 hours.

Remove the dough from the refrigerator, roll out thinly and cut into narrow strips.

If you want, you can pull out the noodles instead of cutting them.

Storage

If you won't use the noodles right away, dry them. Cover a flat surface with napkins and place floured noodles on top. Make sure that the strips do not stick together: each should dry separately. Leave the preparations for 20 minutes.

Then put them in a bag and store them in the refrigerator for no longer than 5-7 days. Or place the dried noodles on boards and remove them. In this form it can be stored for several months.

To store noodles room temperature(no longer than a month), the workpieces need to be dried longer - about a day. After this, the noodles will become hard and brittle.

I propose to prepare the Uzbek national dish - lagman. It is no secret that there are several varieties of lagman, and even in Uzbekistan they differ, ...

Ingredients

Beef pulp - 300 g

Onion - 1 pc.

Carrots - 1 pc.

Sweet pepper - 1 pc.

Hot pepper - 1 pc.

Green radish - 1 pc.

Cabbage - 150 g

Tomato - 1 pc.

Tomato paste - 1 tbsp.

Garlic - 2 cloves

Ground coriander - 1 tsp.

Dry adjika - 0.5 tsp.

Vegetable oil - 3 tbsp. l.

Dry paprika - 1 tsp.

Noodles for lagman - 200 g

Salt - to taste

Lagman - traditional meat dish in Uzbekistan, Kazakhstan, Kyrgyzstan, China and other countries of Central Asia. Basic ingredients for the classic recipe...

Ingredients

Pork - 700 grams;

Sweet pepper - 1 piece;

Carrots - 2 pcs;

Onions - 1 piece;

Tomatoes - 3 pcs;

Vegetable oil - 50 ml;

Potatoes - 3 pcs;

Garlic - 2 cloves;

Water - 2 glasses;

Salt, cumin, coriander and ground paprika - to taste;

Lagman noodles - 400 grams.

About Lagman

Lagman is a traditional meat dish of the Central Asian peoples. The main ingredients of any lagman are meat (lamb, beef), pulled noodles and vegetables. It is worth noting that the noodles for lagman are prepared in a special way: the dough is untwisted like a jump rope, and in this way it is pulled out into one long noodle. Vegetables used are mainly seasonal - these are: onions, carrots, tomatoes, sweet peppers, beans, eggplants.

Is it possible not to love lagman? In my opinion - no, especially if it is made from lamb! Lagman is prepared in different countries...

Ingredients

For the test:

Wheat flour - 1 kg.

Chicken egg - 5 pcs.

Salt - 1 tsp.

For the sauce:

Lamb - 600 grams;

Onions - 4 pcs;

Tomato paste - 2 tbsp;

Ground turmeric - 1 tsp;

Ground paprika - 1 tsp;

Fenugreek - 10 seeds;

Ground chili pepper - ½ tsp. (to taste)

Potatoes - 4 pcs;

Bell pepper - 2 pcs;

Red tomatoes - 3 pcs;

Carrots - 2 pcs;

Daikon - 100 grams;

Garlic - 8 pcs.

For lovers of lagman, I would like to introduce another type of it - fried lagman. In this case there is no gravy, everything is fried in...

Ingredients

Pulled noodles - 400 g

Beef - 350 g

Onion - 1 pc.

Carrots - 1 pc.

Bell pepper - 1 pc.

Chili pepper - 1 pc.

Garlic - 3 cloves

Ground coriander - to taste

Eggs - 2 pcs.

Greens - 2 tbsp. l.

Tomato paste - 1 tsp.

Tomatoes - 2 pcs.

Salt - to taste

Vegetable oil - 80 ml.

Green beans - 1 handful

Tsuiwan is a Mongolian dish consisting of homemade noodles, meat and vegetables.

Ingredients

Beef - 300 g

Onions - 1-2 pcs.

Sweet pepper - 2 pcs.

Garlic - 2 cloves

Carrots - 1 pc.

Vegetable oil - 3-4 tbsp.

Soy sauce - 2 tbsp.

Green onions - 3 pcs.

Black pepper

Ground red pepper

Coriander

For the noodles:

Egg - 1 pc.

Water - 100 ml

Flour - 220 g

Salt - a pinch

Vegetable oil - for lubrication

Asian cuisine is “tasty” and varied! A special place The menu features lagman - a multi-component dish of meat, vegetables and homemade elongated...

Ingredients

For the noodles:

Wheat flour - 500-600 g

Water - 0.5-0.7 cups

Chicken egg - 1 pc.

Salt - to taste

Sunflower oil - 100 ml

For the Waja sauce:

Beef (lamb) - 600 g

Bell pepper - 1-3 pcs.

Eggplants - 1-3 pcs.

Tomatoes - 1-3 pcs.

Onions - 1-2 heads

Garlic - to taste

Seasoning for lagman - to taste

Table salt - to taste

Carrots - 1 pc.

Sunflower oil - for frying

Noodle broth - 1 cup

Any greens - optional

Lagman is a dish of Asian cuisine. There are many options, because it is cooked from beef, lamb, chicken and even pork. However, in...

Ingredients

Beef - 700 grams;

Onion - 1 piece;

Carrots - 1 piece;

White radish - 1 piece;

Potatoes - 0.5 kg;

Eggplant - 1 piece;

Bell pepper - 1 piece;

Noodles - 400 grams;

Tomatoes - 2 pieces;

Salt - to taste;

Zira - 1 teaspoon;

Ground black pepper - to taste;

Bay leaf - 3 pieces;

Sunflower oil - 50 ml.

Garlic - 3 cloves;

Lagman - very filling and delicious dish Central Asia. Try cooking it at home in a slow cooker, it’s not only delicious,...

Ingredients

Water - 1 glass

Carrots - 2 pcs.

Ground sweet paprika - to taste

Sweet pepper - 1 pc.

Ground black pepper - to taste

Good afternoon, dear friends, as you understand, today we will try to cook lagman at home. Lagman is noodles cooked with meat and vegetables according to a special recipe.

Basically, it is often prepared in Eastern countries. But our country is so huge that in our country it can easily be found in almost any public catering establishment as the dish is very tasty and satisfying.

It is difficult to prepare the correct lagman and we will of course talk about it a little later, but for now let’s start cooking with simple recipe. I will try to explain everything in simple terms so that everyone can understand how to prepare lagman at home using a simple recipe.

Let me say right away that there are recipes that are even simpler, they will be a little lower. This recipe is not so simple, but it is as close to the real thing as possible.

Ingredients.

400 grams of lamb.
Noodles 300 grams.
2-3 onions.
1-2 carrots.
1 fresh cucumber.
2 medium bell peppers.
4-5 medium tomatoes.
200 grams of bean pods.
3-4 cloves of garlic.
1 bunch of parsley and basil.
Zira, coriander, sweet paprika.
1 hot pepper. Optional.
Salt.
Vegetable oil.

Cooking process.

Before starting to prepare our lagman, I usually first prepare almost the entire range of ingredients, and then start cooking. It seems to me that this method is much simpler than the classical one.

1. Cut the meat into thin pieces across the grain.

3. Onion into half rings. First into two parts and then half into thin rings. To simplify the process when cleaning, I will leave the tails on the halves so that it would be convenient to hold the onion half when slicing.

4. After the onions, I chop the carrots. Yes, for this dish it is better to chop everything. And try to cut the vegetables into approximately equal pieces. Identical pieces will cook evenly and the overall picture of the dish will be more beautiful.

5. Remove the middle of the bell pepper. Cut into 3-4 parts and also further on the floor of the ring.

6. Cucumber will add juiciness, taste and smell to the dish. I'll cut it into strips.

7. Peel the tomatoes. And cut into cubes. To make it easier to remove the peel. I make a cross-shaped cut. Then I pour boiling water over the tomatoes for 1-2 minutes, and then transfer them to ice water. The temperature difference makes it easier to peel the tomato.

8. I also cut the garlic. I don’t use a press because after pressing there is no juice left in the garlic.

9. Wash the bean pods well, dry and cut into pieces like this.

10. Wash the greens, dry and chop finely. It is also better to remove rough stalks first.

11. All ingredients are ready and you can start preparing the dish. We choose either a cauldron or a saucepan with thick walls and a double bottom. This will allow you to achieve good and uniform heating.

12. First of all, of course, we will fry the onions in hot vegetable oil.

13. Add the meat to the onion and fry it for literally 3-4 minutes. Since the meat is finely chopped, it will cook very quickly.

14. After 4 minutes, pour in half a glass of water and simmer until all the water has boiled away.

15. Now we will add chopped vegetables one by one. And fry each ingredient for 2-3 minutes. The carrot will go first. Add it, mix and simmer.

16. Then bell pepper.

17. I place cucumbers behind the pepper.

18. After the cucumber, it’s the turn of the beans. We also lay out the prepared spices along with the beans. Salt, black pepper, sweet paprika and if you use hot pepper, add it at this stage as well. Mix everything well.

19. After 2-3 minutes, add tomatoes and chopped garlic. I mix everything well again and continue cooking the lagman over medium heat.

20. Well, almost all the ingredients have been added, now pour 500-700 ml of water into the cauldron. add half of the chopped greens. And mix. Cook for 5-10 minutes. Cover with a lid and set aside. At this stage we have a fully prepared sauce for lagman. All that remains is to cook the noodles.

21. I pour plain water into the pan, bring it to a boil, and put the noodles into the boiling water and cook them until fully cooked.

The finished noodles are laid out on a large holiday dish, and meat sauce is laid out on top and decorated with the remaining chopped herbs.

Lagman is completely ready. Bon appetit.

Pork lagman video

Bon appetit.

How to cook lagman over a fire with beef

This cooking recipe will be useful for those who often or not go hiking. This lagman can be prepared on a simple day by going out into the yard or at the dacha. I cook for guests instead of barbecue. The hassle is a little more complicated than chess kebab, but the effect is much greater.

Ingredients.

1.5-2 kg beef tenderloin.
2 carrots.
2 onions.
2-3 red bell peppers.
2 tablespoons of tomato paste.
Zira, coriander, basil.
5-6 cloves of garlic.
A bunch of parsley.
Vegetable oil.
Salt and ground pepper to taste.

Cooking process.

Since the dish will be prepared over an open fire, I would like to immediately warn you about safety precautions. And also take care of what you will use to stir the dish, since an ordinary kitchen slotted spoon will not work. You will burn your hands, so that's something to think about as well.

Since everything will cook very quickly over an open fire, it is better to cut the food in advance. Chop the onions, carrots, bell peppers, garlic, and herbs.

1. And so let's start cooking lagman over the fire. Pour vegetable oil into the pot and when the oil becomes hot, carefully place the meat into the pot.

Don’t forget to stir it so that the pieces of meat don’t burn.

2. As soon as the meat begins to acquire a characteristic blush, you can begin to throw in the vegetables.

3. Onions come first.

4. Then carrots.

5. After 3-4 minutes of frying the vegetables, add the tomato paste, a little water and the prepared spices. Mix well and continue cooking.

6. After 3-5 minutes, add bell pepper and garlic. Mix again and fry for 3-4 minutes.

7. Add 500 ml. Add some salt to the water and add allspice. And cover with a lid. Next, the dish should simmer for 1-1.5 at a low boil under a closed lid. Therefore, under the pot you need to make a small fire, or even better, let the dish simmer on the coals.

8. While the sauce is being prepared, you need to cook the noodles, without which the lagman will not be lagman. Divide the finished noodles into portions and spread the meat sauce on top.

Bon appetit.

Chicken lagman

As a rule, this dish should be prepared from lamb. But not everyone loves it and not everyone has the opportunity to get lamb.

There is a way out, try making lagman from chicken meat. It is always available and inexpensive, and the taste is almost worse.

Ingredients.

800 grams of chicken meat.
250-300 noodles.
1 onion.
1 carrot.
3-4 cloves of garlic.
1 bell pepper.
2-3 tomatoes or a tablespoon of tomato paste.
1 teaspoon dry adjika.
Sweet dry paprika.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

The recipe for making chicken lagman is described very simply. So if something is not clear, look at the recipes above, everything is described step by step and in great detail.

1. And so cut the meat into pieces and fry with onions and carrots.

2. Add water and simmer until all the water is gone.

4. Fry vegetables with meat for 3-4 minutes.

5. Add spices, tomato paste, adjika, water, cover with a lid and simmer for 25-30 minutes on low heat.

6. Cook the noodles until done. Drain the water and season with butter.

7. Place the noodles on a beautiful deep dish and spread the sauce on top.

8. Before serving, garnish with chopped herbs.

Bon appetit.

How to cook lagman in a slow cooker

Bon appetit.

This dish is prepared in different countries of the world. But most often it is found among mountain peoples: in Uzbekistan, Turkmenistan, Kyrgyzstan. They love him in China too.

It is not known for certain in which country it appeared. is a soup, the traditional version of which is made from beef.

The benefits and harms of the dish

Due to its multi-component composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to all this, the dish is considered healthy.

Its benefits increase with the use of ingredients high quality. But it is not advisable to consume this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They may cause allergic reaction. Caution is also necessary because. It makes the soup too high in calories, which leads to weight gain. Therefore, you should not abuse the product.

Cooking noodles. Video recipe:

Difficulty, cooking time

The duration of preparation of beef lagman depends on the characteristics of the recipe and the components included in it. It can vary from 1 to 3 hours. The dish is considered to be of medium difficulty level.

Food preparation

Product preparation begins with the selection of meat. It is necessary to purchase high-quality and fresh beef tenderloin. It is best to do this in large retail establishments that value their reputation. You can contact a familiar seller.

It is advisable to purchase all the herbs and spices specified in the recipe. This will allow you to cook the dish correctly. Vegetable components can be either fresh or frozen. It is important that they are not spoiled.

When choosing noodles, you need to focus on types made from durum wheat. But if you have time, it’s worth preparing this ingredient at home.

How to cook beef lagman?

This will help you prepare beef lagman correctly. step by step recipe with photo. Ingredients needed for work:

meat – 800 g;
garlic – 2 cloves;
onion – 2;
noodles – 250 g;
parsley;
bell pepper – 1;
vegetable oil – 60 g;
carrots – 1;
tomato paste – 2 tbsp. l.;
potatoes – 2;
pepper;
tomatoes – 2;
salt.

They make a dish that can be divided into 6-7 servings.

Divide the washed meat into slices, the thickness of which is about 4 cm. Before using them for cooking, the slices must be dried so that water does not drip from them.

It is advisable to cook in a small cauldron. Pour sunflower oil into it and heat it well. Send pieces of meat there. Fry the beef over high heat. Stir occasionally.

When the meat turns white and releases juice, you need to add carrots to it. It is placed in a layer on top of the beef. There is no need to mix the components.

Pour water into the cauldron (it should cover the vegetables). Cover the container with a lid, turn the heat to minimum and leave for an hour to simmer. If the water boils away, you need to add it so that the components do not burn.

When the components in the cauldron soften and decrease in volume, add the potatoes.

Remove the seeds and stalks from the bell pepper and cut the remaining parts into pieces.

Wash and cut the tomatoes into pieces.

When the potatoes are half cooked, you need to add bell peppers and tomatoes to the sauce being prepared. Tomato paste, pepper and salt are also added to it. You can mix the ingredients and continue simmering for another 7 minutes.

Chop the parsley and crush the garlic with a press.

Add them to the dish too. The cauldron is covered with a lid and left to brew.

The noodles should be cooked separately. When ready, place it in a colander to remove excess water.

When serving the dish, place the noodles in a bowl, and add meat and vegetable soup to it.

100 g of lagman, prepared with beef, contains 116 kcal. This amount of the dish contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

Cooking options

The lagman recipe, implemented at home, is often modified and this dish is prepared from beef with the addition of ingredients not used in the traditional version. Also, the specifics of preparing the dish depend on the area from which the recipe came.

Beef lagman in Uzbek style

Delicious lagman is obtained using the Uzbek recipe. It is prepared using the following products:

veal pulp – 300 g;
noodles – 220 g;
carrots – 1;
dry paprika – 1 tsp;
onion – 1;
sunflower oil – 80 g;
sweet pepper – 1;
celery – 1;
hot pepper – 0.5;
dry adjika – 0.5 tsp;
green radish – 1;
coriander;
cabbage – 150 g;
tomato paste – 30 ml;
salt;
tomato – 3;
garlic – 2 cloves.

The meat is cut into small pieces. Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. After heating the oil, fry the meat in it. You need to add salt to it, then chopped vegetables.

It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut smaller. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture should be seasoned with tomato paste, chopped garlic and spices. Next, add finely chopped celery (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, pour broth or water into the bowl and leave for 12 minutes to simmer. Before finishing cooking, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. After draining the liquid, place it on plates and add the prepared sauce.

Video recipe:

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For preparation you need the following ingredients:

meat – 650 g;
vegetable oil – 80 g;
carrots – 1;
onion – 2;
potatoes – 4;
tomato – 1;
garlic – 3;
noodles – 200 g;
radish – 1;
tomato paste – 2 tbsp. l.;
wild garlic;
bell pepper – 1;
pepper;
salt.

The washed meat is cut into medium pieces. Remove the seeds from the pepper, peel the potatoes, onions, radishes and carrots. All this is cut into cubes. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

In a deep frying pan, fry the meat in vegetable oil. A bow is attached to it. After it acquires a transparent shade, add carrots and peppers there. These components need to be simmered for about 10 minutes.

Next, place the potatoes and radishes into the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, and garlic is also added there. Close the pan, reduce the heat to moderate and simmer the food for half an hour.

Then tomatoes and peppercorns are added to the mixture. Extinguishing continues for 15 minutes. After this, the food is complemented with wild garlic. The mixture should simmer for another 5 minutes. Separately cooked noodles are filtered and placed in deep plates. They add to it stewed vegetables and meat.

Beef lagman in a slow cooker

A slow cooker can also be used when preparing a dish. In this case, the following components are used:

meat broth - 1.4 l;
butter – 4 tbsp. l.;
noodles – 230 g;
carrots – 1;
meat – 400 g;
onion – 1;
tomatoes – 3;
zucchini – 1;
carrots – 1;
spices;
bell pepper – 350 g;
garlic – 2 cloves;
salt.

Pour sunflower oil into the multicooker bowl and place onion cut into half rings. It is prepared using the “Frying” mode. Pieces of meat are attached to it. When it releases its juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste).

After peeling the zucchini, cut it into small pieces and place it in a bowl. The mixture should be sprinkled with salt and spices and poured with broth. Next, turn on the “Stew” mode and continue cooking for another hour. The noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

Kazan is a traditional utensil for cooking.

Required ingredients:

beef – 900 g;
noodles – 200 g;
water – 1.7 l;
bell pepper – 200 g;
sunflower oil – 150 ml;
onion – 200 g;
tomatoes – 250 g;
carrots – 200 g;
potatoes – 360 g;
garlic – 4;
tomato paste – 30 g;
salt;
basil;
spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut the beef into pieces. They are added to fried onions. When the meat turns white, place carrots grated on a medium grater into the container. This is followed by bell peppers, seeded and cut into slices.

Tomatoes are peeled, divided into cubes and added to the vegetables in a cauldron. The last thing to lay out is the potatoes, cut into medium pieces.

The mixture should be filled with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to simmer for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can prepare fried lagman using the following products:

noodles – 360 g;
asparagus – 200 g;
beef – 300 g;
vegetable oil – 70 g;
bell pepper – 1;
tomato – 3;
onion – 1;
green;
carrots – 1;
tomato paste – 15 g;
hot pepper – 1;
ground coriander;
garlic – 4;
salt.

Grind the beef and fry it well in oil. Add chopped onion and small cubes of garlic to it. When the vegetables are ready, put the carrots, grated on a coarse grater, into the frying pan. Sweet and hot peppers are cut into cubes and also added to the mixture. The ingredients are sprinkled with seasonings and fried for 10 minutes. Then you need to add 100 ml of water and tomato paste.

Following this, add asparagus cut in half and chopped tomatoes. During the frying process, the mass must be constantly stirred so that it does not burn. The result should be a thick dish, practically without liquid, which must be added to the cooked and portioned noodles.

It is very important not to overcook the noodles during the cooking process. To do this, you must follow the time indicated on the package. Usually ready 10 minutes after water boils. If the meat purchased for the lagman is a little tough, you should beat it a little before starting work.

Lagman is a popular dish of Asian cuisine, which is a thick soup or hot dish with gravy. Every housewife has her own cooking secret national dish at home, but certain points are still unchanged and mandatory. Real classic lagman It’s made from beef, but any meat you have on hand will do: pork, lamb, chicken. The set of vegetables can also vary depending on the season: tomatoes, zucchini, eggplant, potatoes.

For those who don’t yet know how to cook properly delicious lagman at home, you need to learn the basic rules for creating a dish that accompany all variations:
The constant components of the dish are noodles, which it is advisable to make yourself, meat and a vegetable mix, which can vary in composition.
Cold cuts fried with vegetables and then simmered with liquid and spices until soft.
Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

800 g long noodles
700 g meat
2 large onions
2-3 carrots
tomato paste or 3-4 tomatoes
4-5 potatoes
4 tbsp. l. vegetable oil
ground black pepper
dill, parsley, rosemary, basil.

Classic lagman - step-by-step recipe with photos:

In a cauldron in vegetable oil, sauté finely chopped onion until transparent.

Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark brown).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, add salt and pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped herbs, bay leaf, close the lid, remove from the stove and let sit for 10 minutes.

Separately, boil the required amount of spaghetti in salted water, drain and rinse cold water(so that the spaghetti does not stick together, if you cook it more than once, you need to sprinkle it with oil after washing), place it in portioned plates and pour the sauce over it.

Lamb lagman recipe at home

Required for cooking:

Lamb - 700-800 g.,
Margelan radish - 2 medium pieces,
Turnips - 2 medium pieces,
Potatoes - 5 small,
Carrots - 2 medium pieces,
Onions - 2 pcs.,
Bell pepper - 1,
tomato paste - 4-5 tablespoons,
noodles (I have ready-made lagman noodles),
garlic, herbs, cumin, pepper, salt.

Preparation:

Fry small pieces of meat (in this case lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).

Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.

Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry the onions, carrots, tomato paste and add to the cauldron with the rest of the products.

Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.

Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

Meat (beef) – 800 g
Potatoes - 6 pcs. (medium)
Carrots - 2 pcs. (average)
Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it’s not there, replace it with cabbage) - 200 g
Onions - 4-5 pcs.
Tomatoes - 3 pcs.
Bell pepper - 3 pcs.
Cilantro (or parsley) - half a bunch
*Hawaedzh seasoning – 1 tbsp.
Salt and freshly ground pepper - to taste
Bay leaf - 1 pc.,
Vegetable oil - 2-3 tbsp. l.
Noodles (this amount will be a lot for lagman, the rest needs to be dried and put away until next time):
Flour - 500 gr.,
Eggs - 5 pcs.,
Salt - 1 tsp.

*Hawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp. Ground cardamom - 1 tsp. Ground cumin (jeera) - 3 tsp. Black pepper (I used ground) - 2 tsp. Mix all the spices and pour into a jar with a tight-fitting lid.

Method for preparing lagman:
We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if you are too lazy to do this, you can buy ready-made wide egg noodles in the store.

We make the dough only using eggs, but you can also make regular dumpling dough (it’s easier to knead and roll it out by hand)

Place flour, eggs, salt in the bowl of a kitchen machine. knead for 5 minutes. Dough wrap cling film and leave to “rest” for about twenty minutes. Then knead the dough again and you can roll it out. Roll out as thick as dumpling dough.

Cut noodles 0.5 cm wide from the rolled out dough and boil in salted water.

Pour vegetable oil into a cauldron, heat it, put the meat cut into cubes. Fry the meat until cooked golden brown crust.

Add onions to the meat, you can cut them into cubes or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.

Simmer the meat until cooked (until soft). If the meat is tough, it is better to simmer a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.

Cut the potatoes into cubes and place them in a cauldron with the vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage and stir.

Immediately add chopped bell peppers and diced tomatoes. Stir and simmer for five minutes. Pour boiling water over everything. There is enough water so that there is approximately two fingers of water above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add herbs, bay leaf, and salt and pepper if needed.

Innings. Place the boiled noodles in a casa (or other deep bowl)
Place stew of meat and vegetables on top, pour in broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

Beef or lamb - 0.5 kg.
Thin long noodles or spaghetti - 0.5 kg.
Onions - two pcs.
Carrots - two pcs.
Two potatoes
Sweet bell pepper.
Garlic - three cloves
Greens to suit your taste
Ground black pepper
Red pepper (paprika)
Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare. Especially if you don't cook homemade noodles. Search, you will find good noodles on sale, now there is nothing in stores.

As always, first we need boiling water. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet peppers can be cut directly with the seeds.

Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked. Add onion to the fried meat, mix and lightly fry.

Place potatoes, carrots, peppers, garlic in a pan and fry everything, stirring constantly. Then pour boiling water so much that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.

Boil the noodles in large quantities salted water (of course, we immediately take boiling water) and drain in a colander.

By the way, we don’t break the noodles, but cook them whole.

Place a portion of noodles into deep plates and add gravy, adding broth as desired. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

lagman noodles
Chicken fillet
carrot
green radish
bell pepper
tomatoes
garlic
potato
vegetable oil
spices

How to cook lagman with chicken:

Cut the chicken meat into medium cubes. Cut peppers and carrots into strips, radishes and onions into cubes.

Heat vegetable oil in a cauldron. Add fillet. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic. After 10 minutes add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

Cover with a lid and cook until the potatoes are done. Turn off. Let it brew. Place the noodles in a plate, pour in the gravy and sprinkle with cilantro and dill.