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Lamb lamb on a fire in a cauldron

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1555
Kitchen Central Asian
Calorie content 149.8 kcal
Portions 6 port.
Cooking time 75 minutes
Proteins * 6.7 g
Fats * 6.8 g
Carbohydrates* 21 gr.
* per 100 gr. product
Lamb lamb on a fire in a cauldron
Content

Cooking lagman in a cauldron over a fire is the event of the day! The process differs from the usual atmosphere of cooking in the kitchen and brings a noticeable pleasant experience. The aromas of fried meat and vegetables emanating from the cauldron are mixed with the smoke of a fire and fresh air - the appetite is played out in earnest. Prepare a lagman with your family and friends - such a dinner will definitely be remembered!

Ingredients

Cooking process

step 1 out of 20
We wash the lamb, dry it and cut it across the fibers into small pieces. If there is excess fat, it is best to cut it off. Ideally, you should use the meat of a young lamb - it is tender and softens well when stewing.
step 2 out of 20
Peel the onions, wash them and cut them into rings or half rings with a knife. Do not chop finely, as the onion will simply fall apart when stewing.
step 3 out of 20
We wash the tomatoes, remove the trace from the stalk and cut them into small cubes. If desired, remove the skin from the tomatoes by pouring boiling water over them for this.
step 4 out of 20
In a cauldron, heat up the vegetable oil and dip the chopped lamb into it. Fry until lightly golden brown.
step 5 out of 20
Pour onions to the meat, mix and continue cooking. Do not forget to closely follow the process and stir the ingredients so that everything is fried evenly and does not burn.
step 6 out of 20
In a bowl, mix dried tomatoes and dried bell peppers.
step 7 out of 20
Pour this mixture into a cauldron for meat and onions.
step 8 out of 20
Stir and simmer for five minutes, stirring regularly.
step 9 out of 20
Then put prepared tomatoes to the meat, mix.
step 10 out of 20
Season the dish with spices: add red and black ground pepper, suneli hops, cumin.
step 11 out of 20
We mix the spices with the contents of the cauldron and continue to simmer it for five minutes. Be sure to stir to avoid burning.
step 12 out of 20
We pour water into the cauldron. The amount of water is regulated depending on the density of the lagman, which we want to receive.
step 13 out of 20
Immediately after pouring in the water, put the star anise stars.
step 14 out of 20
Bring the dish to a boil and simmer over low heat to achieve richness. It will take approximately one hour.
step 15 out of 20
It is important to mention that there should be no pronounced boiling: the lagman should languish slowly. To make it easier to achieve such a regime, lower the cauldron over the coals.
step 16 out of 20
While the dish is languishing, we prepare the rest of the vegetables. Peel the carrots, rinse and cut into cubes.
step 17 out of 20
Cut off the peel from the potato. Rinse the tubers and cut into small cubes.
step 18 out of 20
Half an hour before readiness, put the prepared carrots and potatoes in the lagman. We also add salt to taste.
step 19 out of 20
We wash the greens and chop finely with a knife. Boil the noodles separately until cooked, filter them from the broth.
step 20 out of 20
First, put some noodles in portioned bowls, then pour the cooked lagman from the cauldron on top of it. Sprinkle the surface of the dish generously with chopped

Bon Appetit!

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