Lamb lagman with noodles
0
595
Kitchen
Central Asian
Calorie content
103.1 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.2 gr.
Fats *
5.6 g
Carbohydrates*
14.8 g
Lagman with lamb noodles is especially appreciated during the cold season. A hot, hearty dish quickly warms up and satisfies hunger perfectly. The amount of broth in the lagman can be adjusted according to your own taste: some people like a thinner soup, while others prefer more meat with vegetables and a little gravy. In fact, lagman replaces both the first and the second course - both due to its satiety and due to the versatility of serving.
Ingredients
Cooking process
The first step is to prepare the noodle dough. Stir the egg with salt and water in a small container until smooth. Pour the flour into a wide bowl. Pour the egg liquid into the flour in a thin stream and knead the dough first with a spoon and then with your hands. Knead the mass until it absorbs all the flour. The dough should turn out steep, like dumplings. Cover it with a towel or plastic wrap and leave it at room temperature for one hour.
We prepare all the ingredients for the lagman. Peel the onions and cut them into half rings of medium thickness with a knife. Peel the carrots, rinse and cut into thin cubes. Cut the peeled potatoes and turnips in the same way. Cut the celery stalks into transverse pieces. Tomatoes - in small cubes. Free the bell pepper from seeds and cut out the stalk. Cut the pulp into pieces similar to the tomatoes. Peel the garlic and chop finely with a knife. Dry the lamb with paper towels and cut into small pieces.
In a voluminous thick-walled saucepan or cauldron, heat the vegetable oil and lower the chopped meat into it. At the same time, the temperature of the plate is high. Fry the lamb pieces with stirring until blush. We send onion half rings to the meat, mix and cook for a couple of minutes. Then add tomato sauce and half of the chopped garlic to the cauldron. Simmer for a couple of minutes. At the same time, we reduce the temperature to an average value. Now add the tomato paste and all the chopped vegetables except the radish and the remaining garlic. Stir, simmer for five minutes
Roll out the rested dough into a layer on a floured surface. Cut the dough into thin long strips.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.
Bon Appetit!