Uzbek lamb lagman
0
917
Kitchen
Asian
Calorie content
125.6 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
6.2 gr.
Fats *
6.7 g
Carbohydrates*
18.6 gr.
In order to make the lagman really tasty, we recommend choosing young lamb - the fibers soften well when stewing, the meat will be tender. Do not ignore the spices - they are the ones that create the desired aroma and characteristic pungency. And, of course, homemade elongated noodles - no spaghetti can replace it. Even special store-bought noodles will not give the richness and texture that the man-made version has.
Ingredients
Cooking process
Peel the onions, rinse and cut with a knife into half rings of medium thickness. In a large thick-walled saucepan or wok, heat the vegetable oil and dip the chopped meat into it. The temperature of the plate during frying is high. Fry pieces of lamb with frequent stirring until blush. We send onion half rings to the meat, mix. Reduce the temperature to an average value.
We wash the tomatoes, remove the trace from the stalk and cut them crosswise. Scald the tomatoes with boiling water and remove the skin, then cut them into small cubes. We wash the bell peppers, free them from seeds and cut out the stalk. Cut the pulp into pieces similar to tomatoes and carrots. Wash the eggplant, dry it and cut it into similar cubes. We send the chopped vegetables to the pan to the meat-and-vegetable mixture, mix and simmer for a couple of minutes. Then pour in hot water in such an amount that it covers the vegetables.
To prepare the noodles in a bowl, stir the egg with salt and water until smooth. Pour in flour and knead the dough first with a spoon, and then with your hands. Knead the mass until it absorbs all the flour and stops sticking. Add more flour if necessary.Cover the finished dough with a towel or film and leave at room temperature for an hour and a half. It makes sense to make such a dough in advance, so that by the time the soup is ready it is already ready. Then knead the dough with your hands or with a rolling pin into a thick layer and cut it into strips.
Lubricate the hands and the surface of the cut dough with vegetable oil and separate each strip. We roll the strips on the table into long thin bundles, pull them out. For convenience, we roll them into spiral circles, as in the photo. Add vegetable oil as needed so that the dough does not stick together and it is convenient to work with it. In a separate saucepan, bring salted water to a boil. Dip the noodles in boiling water. We cook it until it floats to the surface - it will take just a couple of minutes.
Immediately after cooking, discard the noodles in a colander, let the broth drain. First, put the boiled noodles into portioned bowls, and then fill it with the cooked soup. Sprinkle the surface of the dish generously with chopped dill, parsley and cilantro - the lagman is ready for serving. Serve hot.
Bon Appetit!