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Lamb lagman in a cauldron on the stove

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1554
Kitchen Central Asian
Calorie content 111.6 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 5.2 gr.
Fats * 5.7 g
Carbohydrates* 14.6 gr.
* per 100 gr. product
Lamb lagman in a cauldron on the stove
Content

For the preparation of lagman, it is convenient to use a deep thick-walled cauldron - in it you can quickly handle mixing a large amount of ingredients and avoid burning. High walls prevent spray from flying in all directions. We prepare this lagman traditionally on the basis of lamb. To save time, we use ready-made noodles. Do not forget about fragrant herbs when serving - this is an important moment for the overall taste and perception of the dish.

Ingredients

Cooking process

step 1 out of 10
Dry the lamb with paper towels and cut into small pieces. Cut off excess fat.
step 2 out of 10
Peel the onions and cut them into half rings of medium thickness with a knife.
step 3 out of 10
Peel the carrots, rinse and cut into thin cubes or strips. Cut the peeled bell pepper in the same way.
step 4 out of 10
In a cauldron, heat the vegetable oil to a hot state 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 lightly blush. We send onions to the meat, mix and cook for a couple of minutes.
step 5 out of 10
Then add carrot sticks to the cauldron, mix and cook for another two to three minutes.
step 6 out of 10
The next ingredient is bell pepper: add, mix. Simmer for twenty minutes at medium-low temperature of the stove.
step 7 out of 10
We peel the potatoes, wash them and cut them into large pieces. Cut the tomatoes into cubes. Add vegetables to the cauldron, mix.
step 8 out of 10
Pour water into the cauldron in such an amount to completely cover the vegetables and meat. The density of the lagman can be adjusted to your liking. Add spices: salt, black pepper, cumin and ground coriander to taste. Bring the lagman to a boil, reduce the temperature of the stove to the minimum and cook it at a slow boil for about an hour. Readiness is determined by mutton: the meat should become very soft and break down into fibers. Five minutes before readiness, add garlic passed through a press to the cauldron.
step 9 out of 10
In a separate saucepan, bring salted water to a boil. Dip the noodles in boiling water and cook them until they become al dente. Immediately after cooking, put the noodles in a colander and let the excess liquid drain.
step 10 out of 10
Put boiled noodles in portioned deep plates and fill it with hot lagman. Sprinkle with chopped herbs. Serve hot.

Bon Appetit!

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