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Lamb lagman with eggplant

0
710
Kitchen Central Asian
Calorie content 127.1 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 6.8 g
Fats * 7.5 g
Carbohydrates* 17.6 gr.
* per 100 gr. product
Lamb lagman with eggplant
Content

Appetizing and rich lamb lagman will acquire a special taste and aroma with the addition of eggplant. Surprise your family or guests with an original hearty dish.

Ingredients

Cooking process

step 1 out of 7
First, let's start making lagman noodles. Knead a dense and smooth dough from eggs, flour, water, salt and vegetable oil with our hands.
step 2 out of 7
Next, the dough should be rolled out thinly and cut into long thin strips. It is convenient for this to use the device for making pasta. Let the homemade product dry a little.
step 3 out of 7
Now we chop the onions and carrots. Fry vegetables in a cauldron in vegetable oil for a couple of minutes.
step 4 out of 7
Finely chop the lamb and put it on the vegetable fry. Cook over low heat for 10 minutes.
step 5 out of 7
Chop the remaining vegetables: eggplants, tomatoes and peppers. We add them to the cauldron along with salt and spices, fill the contents with water and leave on low heat until the mutton is fully cooked.
step 6 out of 7
At the end of cooking, dip the noodles into a boiling dish, stir gently and cook until softened. Then we remove from the fire.
step 7 out of 7
We lay out the finished dish on plates, add herbs to taste and serve. Bon Appetit!

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