Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ How to cook lamb lagman at home

How to cook lamb lagman at home

0
828
Kitchen Central Asian
Calorie content 110.7 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 6.1 gr.
Fats * 7.4 gr.
Carbohydrates* 13.3 gr.
* per 100 gr. product
How to cook lamb lagman at home
Content

Lagman is a hot, hearty Uzbek dish consisting of stewed vegetables and meat, with plenty of gravy. Lagman is traditionally served with homemade noodles. But there is not always enough time for the hassle in the kitchen, so sometimes you can afford to replace some ingredients as the case may be. For example, we take ready-made noodles - this will significantly save time and effort.

Ingredients

Cooking process

step 1 out of 10
First, we prepare the lamb: we wash it, dry it and cut it across the fibers into small oblong pieces. It is better to cut off excess fat. Ideally, you should use lamb meat.
step 2 out of 10
Peel the onions, rinse and cut with a knife into thin half rings. We wash the bell peppers, free them from seeds and cut out the stalk. Cut the pulp into thin strips.
step 3 out of 10
Peel the radish, wash, dry and cut into strips.
step 4 out of 10
We wash the tomatoes, remove the trace from the stalk and cut them into thin transverse slices. We also peel and cut the carrots into thin pieces.
step 5 out of 10
In a voluminous thick-walled saucepan, cauldron or wok, heat the vegetable oil and dip the chopped onions into it. Peel the garlic cloves, chop finely with a knife and add to the onion. The temperature of the plate during frying is medium-high, so do not forget to carefully monitor the process and stir.
step 6 out of 10
Fry the onion with garlic until a light golden hue, then send the lamb pieces to them. Stir and lightly brown the meat.
step 7 out of 10
Then we put prepared vegetables to the meat: bell peppers, tomatoes, carrots and radishes. We simmer everything together for five minutes and then pour in the indicated amount of water. Add salt, cumin, coriander, dried basil and black pepper. There are no clear standards for the amount of added spices - focus on your taste and individual perception of specific spices. We extinguish the lagman for twenty to thirty minutes.
step 8 out of 10
In a separate saucepan, bring salted water to a boil. Dip the noodles in boiling water. Cook it until tender, according to the time indicated on the package. Immediately after cooking, fold the products into a colander, let the broth drain. Pour a little vegetable oil over the noodles and stir.
step 9 out of 10
First we put the boiled noodles in portioned heated bowls, then cover it with cooked meat and vegetables, not forgetting about the gravy - the lagman is ready.
step 10 out of 10
Sprinkle the surface of the lagman generously with chopped dill.Serve hot.

Bon Appetit!

 

Similar recipes

leave a comment

Name
Email
Text *