How to cook lagman at home

Lagman refers to traditional Asian dishes. His recipe has flown around the world and is firmly entrenched in the kitchen book of the Russians. Thanks to the refined flavor, a large amount of meat and tender noodles, Lagman will like even the most sophisticated gourmet. Traditionally, the dish is prepared on the basis of special noodles, however, an egg product is also suitable. Experienced housewives have developed their own recipes, which we will talk about today.

Lagman with pork: classics of the genre

• tomato paste - 140 gr.
• garlic - 4 teeth
• onions - 3 pcs.
• fresh dill - 0.5 bunch
• seasonings (any) - to taste
• potatoes - 5 pcs.
• meat broth - 1.8-2 liters.
• pork pulp - 1.2 kg.
• adjika (dry) - 2 pinches
• Bulgarian pepper - 3 pcs.
• vegetable oil - in fact
• carrots - 2 pcs.
• noodles - quantity at the discretion

1. According to the classical technology, the Lagman is cooked on the basis of pork, however it is allowed to use any kind of meat. Mutton, chicken, turkey, beef, veal, rabbit and even horse meat will do. Get a large frying pan with thick walls and a bottom in advance.
2. Prepare the ingredients, peel and wash the vegetables. Rinse and dry the meat, chop it into portions of 2 * 2 cm. It is important to remember that potato tubers are also cut into cubes. At the same time, Bulgarian pepper and carrots are chopped into strips.
3. Fry the meat in a skillet or cauldron in such a way that a juicy crust forms on the surface. As a rule, pork lasts 5 minutes of heat treatment. Chop the onions in squares or half rings, add to the meat.
4. Move the ingredients to the cauldron designed for cooking lagman. Separately, fry carrots in a frying pan, send to pork with onions. Add tomato paste, simmer for 7 minutes, stirring constantly.
5. In a separate pan fry the potato cubes so that a crust forms on them. Pass the garlic through the press, add to the potatoes, simmer for half a minute. Ship components to bulk.
6. Pour broth into the cauldron, salt and pepper the lagman, add your favorite seasonings, adjika, bay leaf, chopped dill. Put the dishes on the stove, set the minimum power. Simmer for 1.5-2 hours, stirring occasionally.
7. After 1 hour, enjoy the taste. If the lagman lacks the spices, add them. Separately, boil egg or special (lagman) noodles, supply it with a piece of butter. Use as a first or second dish, at the discretion. When serving, place 2 cutlery - a fork and a tablespoon.

Lagman with radish

• tomato paste - 135 gr.
• radish - 2 pcs. medium size
• mutton (tenderloin) - 750 gr.
• Bulgarian pepper - 2 pcs.
• turnips - 2 pcs.
• egg noodles - quantity at the discretion
• potatoes - 5 pcs.
• carrots - 2 pcs.
• onions (purple) - 2 pcs.
• Zira - 3 pinches
• garlic - 5 teeth
• fresh parsley or dill - ½ bunch

1. Wash the meat, dry it with paper towels, chop into pieces (size about 2 * 2 cm). Fry beef / mutton in hot vegetable oil until golden brown. Move the meat to the pan, add the chopped onion half rings.
2. Rub a turnip and a radish on a large grater, fry separately from other ingredients for 10 minutes. Chop the carrot into cubes, move it to the cauldron and put it out. Throw a turnip and a radish here, cover it with a small amount of water.
3. Rinse the potatoes, chop them into cubes, fry until the first crust. Move to the meat, add tomato paste, cumin, garlic passed through the press, fresh greens (chopped). Wash and clean the Bulgarian pepper from the seeds, add to the total mass.
4. Boil broth or drinking water, pour liquid lagman. Simmer at low heat for about half an hour, 10 minutes before being ready, salt and pepper. Boil noodles, serve lagman as a second course.

Beef Lagman: Recipe for Multicooker

• Tomato - 3 pcs.
• meat broth - 1.3-1.5 liters.
• Egg noodles - 275 gr.
• celery - 2 stalks
• potatoes - 4 pcs.
• garlic - 5 teeth
• beef tenderloin - 600 gr.
• sunflower oil - 125 ml.
• onions (preferably red) - 2 pcs.
• Bulgarian pepper - 2 pcs.
• chili pepper (powder) - 3 pinches
• tomato paste - 90 gr.
• parsley - 0.5 bunch
• ginger root - 15 gr.

1. Rinse the meat with cold water, blot with paper towels.Cut the beef into 3 * 3 cm cubes, wash and peel the onions, chop into half rings. Rinse the pepper, clean it from the seeds, chop it into strips.
2. Fill the tomatoes with boiling water, leave for a couple of minutes, rinse in cold water and remove the skin. Cut the tomatoes into cubes, skip the garlic through the press and add to the onion.
3. Wash and dry the celery, chop. Do the same with parsley. Send the pieces of meat into the bowl of the slow cooker, set the mode “Fast frying”, wait until the golden peel appears.
4. As soon as this happens, add carrots, paprika, onions and potatoes, tomato paste, spices, turn on the “Frying” function, set the timer for 10 minutes. After that, fill the components with meat broth, turn on the “Soup” or “Baking” program.
5. While the stew is cooked, boil the noodles in 2 l. salted water. Throw it in a colander, season with ready meat gravy and pepper. Sprinkle with chopped parsley, serve as a first or second dish.

Lagman with beans

• onions - 2 pcs.
• canned beans - 350 gr.
• carrots - 1-2 pieces.
• potatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Egg noodles - 380-400 gr.
• vegetable oil - 45 ml.
• fresh tomatoes - 3 pcs.
• broth or boiling hot water - 1.3 l.
• dill or parsley (fresh greens) - to taste

1. Wash the potatoes, chop them into cubes. Chop the onion in half rings or small slices, chop the carrots into strips. Rinse and peel the Bulgarian pepper, cut into thin slices.
2. Pour vegetable oil into a non-stick pan, fry carrots with onions. Stew until brown crust appears, then add chopped tomatoes to the composition. Fry the mixture for another 5 minutes.
3. Add chopped potatoes and beans to the composition, pepper and season with seasoning salt. Pour broth or boiling water over the dish, simmer on low power for 20-25 minutes. Do not forget to close the container with a lid.
4. Pour 2 liters into a separate saucepan. water, add salt and wait until bubbles appear. Boil the noodles, fold in a colander and wait 10 minutes.
5. When the pasta is cooked, put them in a deep bowl, cover with meat stew, sprinkle with chopped greens. If desired, fill the mixture with broth, serve lagman hot.

Mutton lagman

• Bulgarian pepper - 1 pc.
• garlic - 4 teeth
• young lamb - 550 gr.
• egg noodles / spaghetti - 350-400 gr.
• carrots - 2 pcs.
• onions - 3 pcs.
• greens to taste
• potatoes - 4 pcs.
• vegetable oil - in fact
• dried paprika - 5 gr.

1. Wash the lamb, blot with paper towels, chop into 2-3 cm sized portions. Dash the onion in half rings, grate the carrot on a large grater or chop it into strips.
2. Cut the potatoes into cubes, fry until golden crust. Pass the garlic through the crush, mix with carrots and onions. Peel the Bulgarian pepper, chop the straw.
3. Prepare a cauldron, pour vegetable oil into it, send the meat inside. Fry it until half cooked, then add onions, carrots, garlic, bell pepper.
4. Stir constantly. When vegetables and meat are fully cooked, fill them with broth or boiling water. Water should cover the entire composition. Salt, pepper, add spices and chopped greens.
5. After cooking the stew, take the noodles, do not break it, immediately boil it in salted boiling water. Serve as follows: in a deep bowl, place the noodles, cover with gravy, and add broth as desired.Decorate the lagman with mint leaves or fresh parsley.

Laghman with tomatoes

• carrots - 2-3 pieces.
• parsley - 1/2 bunch
• seasoning for lagman "Hawaj" - 15 gr.
• Bulgarian pepper - 3 pcs.
• beef or veal tenderloin - 850 gr.
• tomatoes - 4 pcs.
• cabbage - 180 gr.
• onions (preferably purple) - 4 pcs.
• young potatoes - 6 pcs.
• vegetable oil - 85 ml.
• egg noodles - quantity at the discretion

1. First of all, we define the seasoning "Khavaezh", it can be purchased at the store or cook yourself. If you decide to resort to the second option, use our recipe.
2. Mix together 5 gr. ground turmeric, 8 gr. coriander, 6 gr. Cumin (cumin), 3 gr. cardamom, 6 gr. ground black pepper. Knead all the seasonings, pour in a separate jar, cork, use as intended.
3. Boil egg noodles in salted water with vegetable oil to prevent pasta from sticking together. Prepare a cauldron, pour vegetable oil into it, lay out beef, cut it into cubes.
4. Cook meat until half cooked. Finally a ruddy crust should appear.The duration of frying is 7-10 minutes. Chop onions, carrots, garlic. Add ingredients to the beef.
5. When the zazharka will be ready, pour in a little broth, simmer for a quarter of an hour over low heat. Make sure that vegetables do not stick to the bottom of the container. When the meat is soft, add diced potatoes to it. Simmer the bluilo for 15-20 minutes.
6. After the allotted time, add the chopped cabbage, bring it to readiness on a small fire. If necessary, add more water. Chop the bell pepper with straws, and dice the tomatoes, send to the general composition.
7. Salt and pepper the dish, knead it, add spices, herbs, laurel leaf. Before serving, first lay out the boiled noodles in advance, then place on it the main composition with meat and vegetables. Pour the broth over the dish, proceed to the tasting.

Important!
Traditionally, Lagman is served in a semi-liquid form - pasta. If you prefer to use it as a first course, add more broth. In the case when the lagman is served for dinner, it is enough to supply the noodles with gravy and season with fresh herbs. Some cooks prefer to decorate their masterpiece with fresh leaves of lemon balm, it all depends on personal preferences.

Consider the classic pork lagman cooking technology. Make a dish based on beef or lamb, use additional ingredients. These include canned beans, fried chicken, turnip and radish, tomatoes, bell peppers.

Video: how to make dough and noodles on lagman