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Lamb lagman in a cauldron

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573
Kitchen Central Asian
Calorie content 98.9 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 5.1 gr.
Fats * 3 gr.
Carbohydrates* 11.3 gr.
* per 100 gr. product
Lamb lagman in a cauldron
Content

Lagman is very convenient to cook in a cauldron - the large volume and thick walls of the container allow you to quickly manage the frying of the components and avoid burning. For this recipe, we use lamb - it will give a rich taste and satiety to the finished dish. Although, of course, it is permissible to take other options for meat, but the taste of lagman will already be different.

Ingredients

Cooking process

step 1 out of 8
We wash a piece of lamb, dry it and cut it across the fibers into small pieces. Fat can be partially removed, but we do not cut all of it, cutting the meat with it - when frying it will heat up and provide a crust for vegetables.
step 2 out of 8
Peel the onions, rinse and cut into cubes with a knife. Peel the carrots and daikon, rinse and cut into pieces of the same size. Do not grind the vegetables too much, as they will simply lose their shape during the cooking process.
step 3 out of 8
Put pieces of lamb, which contain the maximum amount of fat, in a preheated cauldron. The plate temperature is medium-high. Fry them while melting the fat. Then we send the rest of the meat to the cauldron, mix and achieve a slight blush. Next, add diced onions, carrots and daikon to the meat. Mix and cook for two to three minutes with constant stirring.
step 4 out of 8
We wash the bell peppers, free them from seeds and cut out the stalk. Cut the pulp into small pieces. We wash the tomatoes, remove the trace from the stalk and cut them into small cubes. Pour the chopped vegetables into the cauldron, add salt to taste, black pepper, star anise and basil. Stir and lower the plate temperature by an average value. Simmer with occasional stirring for ten minutes.
step 5 out of 8
Pour broth or just water into the cauldron, mix, bring the mass to a boil and close the lid. We set the temperature of the plate low and cook the lagman for an hour. At the end we taste the soup, add salt if necessary.
step 6 out of 8
While cooking the soup, prepare a hot seasoning for serving. To do this, put in a mortar half a teaspoon of coriander, cumin, paprika, peeled chives and half hot pepper. Grind the spices with a pestle into a relatively homogeneous mass. The amount of hot peppers and other spices can be adjusted to your liking. At the end of grinding, add a pinch of salt and grind again.
step 7 out of 8
In a separate saucepan, bring salted water to a boil. Dip the noodles into it. Cook it until tender, then put it in a colander and let the broth drain.Pour a little vegetable oil over the noodles and stir to avoid clumping.
step 8 out of 8
First, put the boiled noodles in heated portioned bowls on the bottom, then put vegetables and meat from the soup on it. Pour the desired amount of soup broth. Sprinkle the surface of the dish generously with chopped parsley, cilantro and green onions. Serve hot. Serve the prepared hot seasoning separately - add it to the lagman individually.

Bon Appetit!

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