Lagman recipe is simple and tasty. How to cook lagman at home

Lagman is an original oriental dish that has its own unique taste and aroma. The dish consists of handmade noodles and fried vegetables (meat) using a large number of spices. Culinary experts consider lagman to be both the second and first course. Let's take a closer look at how to cook lagman using various recipes.

What products will you need?

Homemade noodles. It is prepared by hand from durum wheat flour, from a mixture of premium and second grade flour, as well as rice flour.
Vegetables – onions, tomatoes, sweet peppers, carrots, garlic, potatoes
A large number of different spices

How to cook lagman: sequence of actions

Homemade noodles are the basis of lagman. This is what gives the dish its unique look and taste. You will have to make the noodles yourself; it is important to choose high-quality flour from durum wheat.

In addition to this, the dish consists of a special sauce. The noodles are cooked separately in a saucepan, and the sauce with meat is cooked in a cauldron. Then the noodles are laid out on a dish and sauce (dressing) is poured on top.

Ingredients:

1 kg flour
a pair of eggs
0.3 liters of water
salt and vinegar to taste

Preparation:

Place flour in a deep bowl, mix with water at 30 degrees and beaten eggs. Knead the dough until it becomes homogeneous. The quality of the dish depends on the dough, so it must be kneaded conscientiously. When the dough becomes soft and pliable, put it in the refrigerator for half an hour, wrapped in cling film.
After the dough has rested, we begin stretching. To do this, the dough needs to be divided into 5-6 parts, each of which is rolled out in a thick layer. Each piece should be coated with sunflower oil and set aside for a quarter of an hour. Then they need to be stretched; as the length of the skein increases, the noodles are rolled into a skein.
The rolled noodles should be boiled immediately. Pour a large amount of water into the pan and put it on the fire, and after the water boils, carefully load the product into it. Cooking time – up to five minutes. After cooking, drain the noodles into a colander and rinse them. To prevent the noodles from sticking, brush them with sunflower oil.

How to prepare sauce for lagman

Classic sauce according to the Uyghur recipe - composition:

Potatoes – 0.5 kg
Carrots – 300 g
Radish, sweet pepper – 1 piece
Tomato – 300 g
Cabbage – 200 g
Lean lamb (fat-tailed lamb) – 0.5 kg
Meat broth – 0.3 kg
Bay leaf – 3 pieces
Red and black pepper, salt, other spices - to taste
Vegetable oil – 100 g
Onion – 2 pieces
Garlic – 1 head

Preparation:

Pour vegetable oil into the cauldron and place it on the fire.
While the cauldron is heating, chop the onion.
Add the onion to the cauldron, fry it until golden brown.
While the onion is stewing, peel and chop the garlic.
Finely chop the meat, simmer it in a cauldron until the meat is slightly browned.
Chop and chop all other vegetables, except tomatoes, and stew them with meat.
By the time it is half cooked, add spices to the dish, as well as finely chopped tomatoes.
After 5-10 minutes, pour in the broth and add the bay leaf.
At the last stage, pour the sauce over the noodles, boiled and placed in advance on plates or a common dish.

How to cook lagman at home: the best recipes

Carrots – 5 pieces
Tomato – 4 pieces
Beef – 0.5 kg
Radish - half
Onion – 2 pieces
Sweet pepper – 1 piece
Greens – 1 bunch
Garlic – 1 head
Meat broth – 1 liter
Potatoes – 5 pieces
Vegetable oil – 100 g
Spices - to taste

Preparation:

Finely chop all vegetables, except tomatoes and garlic, and fry in a cauldron.
Finely chop the meat, add to the cauldron with the vegetables, and simmer for another quarter of an hour.
Chop the tomatoes and herbs, chop the garlic.
Add garlic and broth to the cauldron, add spices.
As the sauce boils, add finely chopped potatoes into the cauldron and reduce the heat. The sauce is simmered for half an hour.

Beef and lamb – 400 g each
Vegetable oil – 100 g
Garlic – 1 head
Ramson – 200 g
Green onion – 350 g
Meat broth – 0.5 liters
Tomato paste – 50 g
Spices - to taste

Preparation:

Finely chop the meat, simmer it in a preheated cauldron with vegetable oil.
When the meat is slightly browned, add finely chopped herbs and garlic.
After 5 minutes, add spices and tomato paste.
After another 10 minutes, add the broth and simmer until fully cooked.
Place hot meat on a plate.
While the sauce is preparing, cook the noodles.
Place it on plates and pour the prepared sauce over it.

Lamb and tomatoes – 350 grams each
Onions, carrots - 2 pieces each
Bell pepper – 3 pieces;
Garlic – 1 head
Potatoes – 0.5 kg
Greens – 1 bunch
Spices - to taste

Preparation:

Finely chop the meat and fry it until a crust forms.
Chop vegetables except potatoes. Simmer for a quarter of an hour.
Chop the potatoes and add them along with the spices. Simmer for 10 minutes.
Grate the tomatoes, add to the cauldron, and simmer the dish until fully cooked.
While the sauce is preparing, cook the noodles.
Place the hot meat and vegetables on the noodles arranged on plates.

Water – 700 g
Rice starch – 60 g
Vegetable oil – 70 g
Garlic – 1 head
Wild garlic stems – 100 g
Tomatoes – 4 pieces
Egg – 1 piece
Onions – 3 pieces
Spices - to taste

Preparation:

We are preparing jelly. To do this, you need to fill the starch with water in advance. To harden, it is better to hide the jelly in the refrigerator.
Heat a cauldron with vegetable oil, add vegetables chopped into small cubes, and then spices.
Simmer the vegetables until half cooked, then add 450 grams of water to the lagman.
Bring the dish in a cauldron to a boil, then simmer for 10 minutes.
Remove the cauldron from the heat and cool.
While the sauce is preparing, boil the noodles and divide them into bowls.
Finely chop the egg, add to the bowls with noodles, pour jelly over the noodles and egg.
Decorate the dish with herbs.

Vegetable oil – 80 g
Onions – 2 pieces
Potatoes – 400 g
Pepper – 2 pieces
Tomato – 4 pieces
Garlic – 1 head
Star anise – 2-3 inflorescences

Preparation:

Add oil and chopped vegetables to a preheated cauldron. Fry until half cooked.
Add 20 grams of water, simmer until done.
Pour the gravy over the meat.
While the vegetable gravy is preparing, cook the noodles.
Place it on plates and add meat and gravy to it.

The key to successful noodle preparation is the correct choice of flour. We advise you to make a mixture of good premium and second grade flour.

Preparing noodles for lagman is not so easy. If the dough does not stretch, you need to tap it on the table. If the noodles tear and do not stretch, you need to set the dough aside for a quarter of an hour.
A convenient way to stretch the noodles is to stretch the dough between two hands. Then the noodles are folded in half, and so on.
The thickness of the noodles is 3-4 mm.
You need to be careful when cooking - if you overcook the noodles, they will be tough.
A slow cooker is sometimes used to prepare the dish.

A video master class will help you learn how to cook real lagman and homemade noodles.

We looked at several options for preparing lagman. Write in the comments if you liked our recipes. Maybe you prepare this dish differently? Share your recipe!

Lagman is a Central Asian national dish. It is prepared by different peoples, such as those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and stretched, long noodles. They pull it out in a special way: they take a piece of dough and untwist it like a child’s jump rope, and this is how they get a skein of these very noodles.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

Beef – 500 gr
thin long noodles or spaghetti - 0.5 kg
onions - 2 pcs
carrots - 2 pcs.
potatoes - 2 pcs.
bell pepper - 1 piece
garlic - 3 cloves
vegetable oil - for cooking
ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash it and finely chop it.

Cut the peeled carrots and potatoes into cubes. Cut the red bell pepper into longitudinal slices and finely chop the garlic cloves.

Now put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

Then add the chopped onions and lightly brown them, then potatoes, peppers, carrots, garlic and pour boiling water over everything, salt, pepper and mix.

Cook until fully cooked.

It's time to boil the whole spaghetti, after they are ready, put them on a plate, pour the sauce with the meat over them and serve.

Classic lagman recipe

Ingredients:

Meat - 0.5 kg
potatoes - 6 pcs
carrots - 4 pcs.
tomatoes - 10 pcs
bell pepper - 2 pcs
cumin - 1 teaspoon
bay leaf - 2 pcs
ground red pepper - 1/2 teaspoon
khmeli-suneli - 1 teaspoon
salt - 1 teaspoon

Cooking method:

Place a cauldron or deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then lower the meat cut into small squares into it and add one teaspoon of salt, mix and cover with a lid for 15 minutes.

Peel and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

It’s time for the carrots, peel them, cut them into small cubes and add them to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

We also cut the tomatoes and sweet bell peppers into small cubes and after time add them to the rest.

Fill with 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then put it through a press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the broth for readiness; if it is rich, then everything is ready, if not, we continue to cook until it is completely cooked.

We cook pasta in the same way as in the photo.

Place the prepared spaghetti on a plate and spread the vegetable and meat sauce on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

Meat – 600 gr
potatoes - 4 pcs.
onions - 3 pcs.
carrots - 2 pcs.
garlic - 1 head
tomatoes - 4 pcs
sweet pepper - 4 pcs
tomato - 2 tablespoons
spices and salt - to taste.

Cooking method:

Wash the meat and cut it into small pieces. We clean and cut all the vegetables into squares, peel and chop the garlic.

Now place the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add the carrots and continue cooking.

Next in line are potatoes, simmer with the rest of the ingredients until half cooked.

All that remains is to add tomatoes, tomato paste, bell pepper and finely chopped garlic. And of course your favorite seasoning and salt.

Pour hot water over the entire mixture and simmer with the lid closed until all the vegetables are cooked.

Place the pre-boiled spaghetti in the lagman and mix.

And voila... the dish is ready!

Beef lagman in a cauldron - step-by-step recipe with photos

Ingredients:

Beef – 2 kg
carrots - 3 pcs.
tomatoes - 4 pcs
red bell pepper - 3 pcs
onions - 3 pcs
tomato paste - 4 tbsp. spoons
vegetable oil - 100 g
celery
garlic - head
cariander, cumin - to taste
salt and ground black pepper - to taste.

Cooking method:

We prepare all the products, cut them into small pieces, such as you like, and get started. Place the cauldron on the fire, pour vegetable oil into it and lower the meat. We begin to cook, stirring constantly, since the dish is cooked over a fire, it can immediately burn and everything will go to waste.

Add seasoning, chopped carrots and fry a little.

For color, add tomato paste and mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes add celery and onion.

The last ingredient is garlic, which we squeeze through a press. Fill the entire mass with meat broth or plain water and salt to taste.

Leave to simmer on hot coals for 1.5-2 hours, while closing the lid.

Place the boiled noodles on plates, and pour the prepared vegetables and meat on top using a spoon.

We cut the greens, decorate with them and serve a tasty and appetizing dish. Especially if it is prepared in nature with love.

Homemade lagman with chicken: step-by-step instructions

Ingredients:

Chicken – 800 gr
homemade noodles – 250 gr
tomato - 2 pcs.
onion - 2 pcs
carrots - 2 pcs.
adjika - 1 teaspoon
tomato paste - 2 tbsp. spoon
olive oil - 2 tbsp. spoons
peppercorns - 10 pcs
salt and ground red pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can only take the sirloin part.

2. Peel the onions and chop them into half rings

3. Wash the carrots, peel and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. We cut them into pieces

5. Boil cooked noodles or store-bought spaghetti until tender.

6. Heat olive oil in a large frying pan, place chicken pieces in it and fry until golden brown.

7. Add the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have prepared (you can use spaghetti) until tender, put it on a plate, and top it with vegetable and meat sauce.

12. All that remains is to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!

Lagman... mmm, how delicious... tender meat in vegetable sauce and homemade noodles. Yes, it really is incredibly tasty. Therefore, in the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment and be sure to treat your family to this famous Central Asian dish. Moreover, it is not at all necessary to pull or cut the noodles yourself. My God, where does a young mother or working woman have this time! Just buy ready-made homemade noodles (fresh or dry) and enjoy the taste of lagman. Believe me, the main thing in lagman is meat and vegetables! Noodles are also important, but this one is secondary))) So, for practical housewives, I am sharing a recipe on how to quickly prepare delicious lagman.

Ingredients:

(4-5 servings)

600 gr. veal
2 pcs. Luke
3 pcs. carrots
3-4 pcs. potatoes (optional)
1 eggplant
2 pcs. salad pepper
3-4 tomatoes
1 PC. hot pepper
3 cloves garlic
100 ml. vegetable oil or tail fat
400 gr. homemade noodles
salt to taste
ground black pepper to taste
cumin to taste
bunch of cilantro or parsley

To prepare lagman, it is best to use a large cauldron or a tall frying pan with a thick bottom and walls. The more voluminous the vessel, the better, because you will need to place not only meat there, but also a whole bunch of vegetables.
Since lagman cooks quite quickly, I recommend cutting the meat and preparing all the vegetables right away.
The ideal meat for lagman is veal or young beef up to a year old. This kind of meat cooks very quickly and has a delicate taste. But you can also buy regular beef, which is cheaper, although in this case you will have to stew it a little longer.
Cut the beef, preferably with a small layer of fat, into cubes or fairly large strips.

Place fat tail fat or pour vegetable oil on the bottom of a cauldron or frying pan.
While the fat is heating, cut the onion into half rings. Moreover, we cut it quite coarsely; thin onion rings would be completely inappropriate in this dish.
Place the onion in the hot fat. Fry until light golden brown.

When the onion turns golden, add pieces of meat. Fry the meat and onions in boiling fat.

When the meat is fried on the outside (the redness has gone), add the carrots. You can cut carrots in different ways, the main thing is not very finely. I cut it into large strips, but you can also cut it into half rings. Here every housewife is her own creator!

Often potatoes are also placed in the lagman; with potatoes, the dish turns out to be more satisfying. But as for me, lagman is already quite filling, because it contains a lot of meat, plus vegetables and noodles. Therefore, whether to add potatoes or not, decide for yourself. If you add it, add it after adding the carrots.
Fry the contents of the cauldron for 5-10 minutes over fairly high heat. The vegetables should simmer and gurgle in the fat.
Then add the eggplant cut into large cubes. Fry. Instead of eggplant, you can put zucchini. In general, the good thing about lagman is that you can put any vegetables in it.

While the meat and vegetables are stewing, coarsely chop the lettuce pepper. For beauty, you can take multi-colored peppers. I have red and green. Add pepper.

After the pepper, add tomatoes, cut into large cubes. We choose tomatoes that are ripe, juicy and fleshy, so that they release a lot of juice. If desired, you can add 2 tbsp to the lagman. tomato sauce, but this is when there are not enough tomatoes.

Cover the cauldron with a lid and reduce the heat. Simmer and let the tomatoes release their juice.
After 5-10 minutes, add chopped garlic and small hot pepper. Be careful with hot peppers. Salt and pepper to taste, add cumin.

Then pour boiling water over all this vegetable splendor. Pour in enough water to lightly cover the meat and vegetables. You shouldn't pour too much, otherwise you'll end up with a regular soup.

Cover the cauldron with a lid and simmer everything together over low heat. Simmer until the meat is done. If the beef is young, then 20-30 minutes is enough.
While Lagman is stewing, you should boil the noodles. This is done as usual. We put more water in the pan, put it on fire, salt the water.
When the water boils properly, add the noodles. Cook the noodles until done. Fresh noodles cook much faster than dry noodles, so we control the cooking process. If you like your noodles to be al diente, then cook for less time.

Place the finished noodles in a colander.
That's almost all, our delicious, most aromatic lagman is ready! Place the noodles in large bowls, and generously pour vegetable sauce with meat on top. Sprinkle with chopped cilantro and serve.

By the way, lagman, this is not a soup, this is a second course))))). Also see another great recipe for Caucasian cuisine -

Today I bring to your attention the favorite national dish of the peoples of oriental cuisine - real lagman - noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I very often cook pilaf, samsa, and lagman at home for my beloved husband.

Lagman, prepared with your own hands at home, turns out to be unusually aromatic and satisfying; it can be both the first and second course. . With a large amount of broth, lagman looks like soup; with other cooking methods, it looks like noodles with gravy.

Some housewives prepare “European” lagman from chicken; it turns out to be less high in calories and light. And some people like lagman with pork, but in Islam it is forbidden to eat pork. At home I always prepare the classic recipe for real Uzbek lamb lagman.

The main ingredients of this delicious dish are: meat (beef or lamb), homemade pulled noodles (chuzma) and gravy (vaja).Vegetables used include potatoes, eggplants, cabbage, garlic, pickled capsicums, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially delicious with smoke in a cauldron over wood. Have you ever cooked lagman over a fire?

Culinary tips and subtleties of preparing lagman at home

Young lamb (meat from sheep from three months to one year), this type of lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook lagman in Uzbek style at home: step-by-step recipe

When preparing this recipe, you cannot change only two ingredients - meat and noodles, the rest is at your discretion.

Some people like the combination of two types of meat, some have more meat in the dish, others allow the preparation of chopped noodles.

How to make gravy

Ingredients:

Lamb - 0.7 kg
sunflower, cottonseed oil - ½ tbsp.
vegetables: peppers, cabbage, green beans, eggplants, tomatoes
root vegetables: turnips, carrots, radishes, potatoes - 300 gr.
garlic and onion - 1 head
spices: parsley, cilantro, celery, basil, chili pepper - to taste
spices: coriander, star anise, oregano, cumin - to taste
tomato paste - ½ tbsp. l.

The sauce for the dish can be made thicker or thinner.

If you want to prepare a thick sauce, then all the vegetables included in its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And the more liquid sauce certainly includes potatoes, and all the components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out very soft.

Step-by-step preparation:

Wash the lamb, trim it from the membranes and cut it into pieces the size of a matchbox.

Pour oil into a heated cauldron, after it is hot, carefully place pieces of lamb into the cauldron and season with salt and pepper.

Wash, peel and cut all vegetables into small cubes. Cut the onion into half rings. Chop the garlic.

When the pieces of lamb are evenly fried until light brown, start adding them to the vegetables at intervals of 5 minutes in the following order: onions, carrots, potatoes, sweet peppers and finally tomatoes.

Add tomato paste to the sauce, stir the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers higher than the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, add chopped garlic to the sauce, add all the spices specified in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Add finely chopped celery leaves and chopped parsley to the sauce, close the cauldron tightly and let the sauce brew for a while.

How to prepare dough and noodles

Cooking the noodles will require patience and time. So whether you make dough for lagman or make do with store-bought special noodles is up to you. Long pasta is sold in factory packages and is called “Lagmon”.

And if you want to truly taste the taste of this delicious food, you need to make the noodles for it yourself.

Ingredients:

flour -3 cups
egg - 2 pcs.
water - 2/3 cup
salt, soda
vegetable oil - 2 tbsp. l.

Step-by-step preparation:

Mix flour in equal proportions, add eggs and salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and stick to your fingers. Don't rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little flour at a time to form a stiff dough. Gradually it will become pliable. Then knead the dough long and thoroughly.

Roll the finished dough into a ball, wrap it in a cloth napkin and leave for one hour in the refrigerator. After an hour, take out the dough, knead it well again, add flour if necessary.

After an hour, take out the dough, knead it well again, add flour if necessary.
Roll out the round dough into a layer. Cut into small pieces, then roll into identical sausages.

It is also very important to stretch the noodles correctly. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and smooth noodles. But if you have patience, then everything will certainly work out. To make it easier to pull out the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into ropes. Be sure to lubricate each string with oil so that the noodles do not dry out and the dough does not tear.

First, start rolling the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is achieved.

Boil the noodles in plenty of salted boiling water. After the noodles float to the surface, cook for one minute, this is enough. After this, you need to rinse the noodles with cold water and then grease them with oil.

Spices and seasonings

Spices and seasonings are important in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusai (onion, which gives the delicacy a light garlicky aroma), also dominates in the dish raikhon (purple basil)

How to serve lagman

This Asian dish should be served hot in deep bowls for a family dinner.

Lagman is combined into one dish before consumption. If the meat is fried in large pieces, then cut it into portions. And if the noodles have cooled down, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables in it and fill everything with rich meat broth.

Chop more greens - dill, parsley. To add a special aroma, add cilantro. To make the dish spicier, you can season it with crushed garlic and dill seeds, adding ground red pepper, serve hot sauce and vinegar gravy.

This is a classic version of preparing lagman in Uzbek style, but this recipe can be varied according to the season, availability of products and taste preferences.

If you liked the recipe, give it a thumbs up and share this article with your friends on social networks.

You can prepare lagman at home from any meat, but it is advisable to take fatty meat without bones. Real lagman is prepared exclusively from special noodles, but since it is not available everywhere, lagman can be prepared from spaghetti or other suitable pasta.

According to one hypothesis, lagman came from China, and according to another, from Japan, but nevertheless, lagman is very popular among residents of Asian countries. Here you will find out or which I have already published. He also cooks excellently according to his recipe. Very important, we will publish it soon.

The recipe for making lagman at home is designed for four servings. You can prepare it in 1 hour; if you, for example, took chicken meat, then the cooking time will be significantly reduced. The nutritional value of lagman is 100g. – 161 Kcal, 10g. – fat, 4g. – carbohydrates and 13g. - squirrel.

Lagman at home

Ingredients:

300 gr. fillet of any meat;
1 pack of spaghetti;
3 potatoes;
3 onions;
2 tomatoes;
1 carrot;
2 pcs. sweet pepper;
50 gr. tomato paste;
Vegetable oil;
Parsley, dill and celery;
3 cloves of garlic;
Seasoning (cilantro, cumin, saffron, star anise, bitter and sweet red pepper);
Sugar;
Salt.

Cooking method:

You can make lagman noodles at home yourself, or you can cook it with store-bought spaghetti. To do this, you just need to boil the spaghetti in salted water, rinse in a colander and throw it into a deep, preferably ceramic bowl.

Prepare the sauce:

Peel the onion and chop finely.
Take a deep frying pan or saucepan, heat the vegetable oil and add the onion.
Cut the meat into small cubes and place in the pan with the onions. Fry the meat and onions over high heat for 7 minutes, stirring constantly.
Peel the carrots, cut into small cubes and add to the meat, add tomato paste and fry over low heat for about 10 minutes.
Peel sweet peppers and tomatoes, cut into small cubes; it is advisable to take peppers in two colors so that the dish looks beautiful. Add to the meat and fry for 5 minutes over low heat.
Pour 1.5 - 2 tbsp into the pan. water. Peel and finely chop the potatoes and add to the meat.
To make the sauce aromatic, spices must be added to the meat after adding water and potatoes, salt and pepper the sauce, add a little sugar, then cover the pan with a lid and cook for 10 minutes over low heat.