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Pork lagman with potatoes and noodles in a classic cauldron

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2104
Kitchen Central Asian
Calorie content 126.9 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 5.1 gr.
Fats * 8.2 gr.
Carbohydrates* 12.6 gr.
* per 100 gr. product
Pork lagman with potatoes and noodles in a classic cauldron
Content

Lagman, a dish famous for its excellent taste and balanced composition. Meat and vegetables are cooked together, which is why the gravy turns out to be so rich and aromatic.

Ingredients

Cooking process

step 1 out of 8
Wash the meat and cut into cubes. Heat vegetable oil in a cauldron, put meat in it, fry over medium heat for 20-25 minutes.
step 2 out of 8
Peel the onion and cut into half rings. Add the onion to the cauldron and stir.
step 3 out of 8
Peel the carrots, cut into small cubes, add to the cauldron to the meat, stir and continue to fry.
step 4 out of 8
Pepper seeds and chop finely. Put the pepper in the cauldron.
step 5 out of 8
Peel the radish, wash, chop finely, transfer to a cauldron. Salt the contents of the cauldron to taste and mix.
step 6 out of 8
Make a cross cut on the tomatoes and put them in boiling water for a couple of minutes. Then remove the skin, chop finely and transfer to a cauldron. Add crushed cumin into the cauldron, pour in boiling water so that it completely covers all the ingredients and simmer the lagman over low heat under a lid for 40 minutes.
step 7 out of 8
Peel and dice the potatoes. Add the potatoes to the cauldron, cook for 10-15 minutes until the potatoes are ready. Chop the herbs and add at the end of cooking.
step 8 out of 8
Boil the noodles separately. First, put the noodles on the plates, and then add the gravy with meat and vegetables to it, the lagman is ready.

Bon Appetit!

 

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