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Lamb Lagman Soup

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1201
Kitchen Central Asian
Calorie content 153.6 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 4.4 gr.
Fats * 8.7 g
Carbohydrates* 24.4 g
* per 100 gr. product
Lamb Lagman Soup
Content

This version of lagman will take time, and all because we will cook it in broth. It will take three to four hours to cook, but the taste of the finished dish will turn out to be very rich and bright. We will use purchased noodles - udon is good for this purpose. This type of noodle is sold in all major supermarkets. The ready-made soup can be stored in the refrigerator for a couple of days, but the noodles must be boiled in portions immediately before use. You cannot put it in the lagman and leave it during storage - the consistency of the dish and its appearance will be spoiled.

Ingredients

Cooking process

step 1 out of 8
We set the broth to cook in advance, since the cooking time takes at least three hours. We wash the lamb on the bone, remove excess fat. We place the meat in a saucepan of a suitable size and pour in two and a half to three liters of water. Bring the contents of the saucepan to a boil, add the bay leaves and cook for three to four hours at a slow boil. At the end of cooking, salt the broth.
step 2 out of 8
Filter the finished broth - it turns out to be a rich light color, opaque. Separate the lamb from the bone - soft fibers easily come off. Later, add the meat to the almost finished soup.
step 3 out of 8
Peel the onions, rinse and cut with a knife into thin half rings. Heat the vegetable oil in a thick-walled saucepan and dip the chopped onion into it. Fry it until transparent, without browning.
step 4 out of 8
Peel the carrots, rinse and cut into fairly large bars. Put it on to the onion, mix. We close the pan with a lid and continue frying at an average stove temperature for another ten minutes.
step 5 out of 8
Peel the potatoes, rinse and cut into similar bars. We clean the bell pepper from the stalk and seeds, rinse and cut into strips. Rinse the chili peppers and cut them into halves. If you like spicy soup, use whole chili. If you don't want a sharp lagman, add a half. Put potatoes, strips of bell pepper, chili and boiled lamb from broth on top of the onion with carrots. Stir and fill with broth so as to completely cover all components. We close the pan with a lid and cook the soup for ten to fifteen minutes.
step 6 out of 8
Rinse the tomatoes and grind them into small cubes. Peel the garlic and pass it through a press. Add the garlic tomatoes to the pan. Next, put the spices: barberry (or sumac), ground cardamom, grated nutmeg, cumin, black pepper, salt and granulated sugar to taste.Stir and taste. If necessary, add additional spices and add salt. Cook the soup with the lid closed for another ten minutes.
step 7 out of 8
In a separate saucepan, boil the udon noodles for five to eight minutes - focusing on the time indicated on the package. Immediately after cooking, put the products in a colander, let the excess liquid drain.
step 8 out of 8
First we put the boiled noodles in portioned bowls, and then fill it with hot soup. Sprinkle the surface of the dish generously with chopped dill, parsley and cilantro - the lagman is ready for serving. Serve hot.

Bon Appetit!

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