A hot dish where delicious noodles are perfectly combined with aromatic gravy of meat and vegetables, spices and herbs - this is lamb lagman. The dish is truly unique and it is prepared using a special technology.
Lamb lagman - general principles of cooking
First of all, prepare gravy - vaja - from fresh lamb, vegetables and spices.
It is advisable to choose young meat for cooking, ideally ribs or tenderloin with layers of fat. Vegetables can be anything: potatoes, bell peppers and chili peppers, tomatoes, carrots, onions and many others. Of the spices most often used are adjika, zira, hops-suneli.
You can buy ready-made noodles for lagman or make it yourself from flour, eggs and water. The peculiarity of the noodles is that it is thin and very long: with proper preparation, the length of the noodles can reach 5 meters. Steep dough is kneaded from these products, rolled out, cut into thin layers and the strips themselves are subsequently pulled by hand. The process, of course, is complex, but not impossible.
Another hallmark of Lagman is the serving of the dish. In a special plate - a bowl - put lagman noodles, pour it with prepared vaja, adjusting the density, sprinkle everything with greens.
1. Uzbek lamb lagman
Ingredients:
• half a kilogram of lamb meat;
• sunflower oil - 100 ml;
• tomatoes - 5 pcs.;
• onion - 3 heads;
• 2 carrots;
• 2 potatoes;
• 1 bell pepper;
• packaging of lagoon noodles;
• 5 cloves of garlic;
• salt - a pinch;
• Krasnodar adjika - 2.5 tbsp. spoons;
• ground black pepper - 1 teaspoon.
Cooking method:
1. From the meat we cut out all the films and fat, cut across the fibers into thin long strips.
2. Put the meat in a heated cast-iron pot with sunflower oil and fry until lightly crusty and until the liquid evaporates.
3. Add the onions in half rings in the meat and simmer for about ten minutes.
4. Cut the carrots with a thick straw, lay in meat with onions.
5. A few minutes before cooking, put in the meat half rings of bell pepper.
6. In a separate cast iron we spread the potatoes in large cubes and slices of tomato, simmer in oil for 15 minutes.
7. After this time, add adjika to the potatoes and tomatoes and simmer for another 3 minutes with the lid closed.
8. Ready potatoes with tomatoes, mix with meat.
9. Boil the lagman noodles, drain the water, scald it with hot water and put it on a portioned dish.
10. Put the lagman on top of the noodles, sprinkle with herbs.
2. Sliced lamb lamb
Ingredients:
For the dough:
• water - 250 ml;
• salt - 20 g;
• 1 egg;
• flour - half a kilogram.
For the sauce:
• a small piece of lamb;
• potato - 1 pc.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• 2 small tomatoes;
• 1 onion;
• 4 cloves of garlic;
• sunflower oil - 80 ml;
• water - 700 ml;
• salt - 20 g;
• ground allspice - 1 teaspoon;
• seasoning zira - 2 tbsp. spoons.
Cooking method
1. Pour water into a cup, add salt, break one egg, stir with a fork.
2. Pour the sifted flour and start the dough, like dumplings.
3. Leave the dough under cling film for 20 minutes.
4. Divide the dough into several parts and roll into thin layers.
5. Cut the layers into thin strips of about half a centimeter, boil the noodles, drain the water through a colander, rinse with hot water. We don’t pour the broth from noodles; it is useful for sauce.
6. The meat is cut into thin long sticks, together with fat, fry in a cast iron in sunflower oil.
7. For meat, lay onions, sliced in half rings.
8. Tomatoes cut into slices and also put in meat.
9. Add chopped garlic to the mutton and simmer with the lid closed.
10. Cut the potatoes, carrots and bell peppers into small cubes, put them in the stew, salt, and pepper. Pour some broth from the noodles and simmer for 15 minutes.
11. While the meat and vegetables are stewed, prepare the sauce: put the chopped garlic on a frying pan heated with oil and fry for 1 minute, add seasoning to the cumin, pour half a glass of broth and boil for 5 minutes. Pour the finished sauce into the bowl.
12. When serving, put the noodles on a plate, put the stewed vegetables with meat on top, put the sauce next to it.
3. Uyghur lamb lagman
Ingredients:
• lamb flesh - 300 g;
• noodles for lagman - 1 package;
• 6 pods of green beans;
• sunflower oil - 100 ml;
• 5 cloves of garlic;
• 1 tomato;
• 1 onion head;
• celery - 3 stalks;
• floor of black radish;
• 1 eggplant;
• 1 bell pepper;
• chili pepper - 1 pod;
• cilantro - 20 g;
• coriander - 10 g;
• red pepper - 20 g;
• salt - 5 g.
Cooking method:
1. Boil the noodles in salted water. Drain the liquid through a colander, rinse with cold water, mix with oil.
2. Prepare seasoning laza-chang: chop 3 cloves of garlic, add a little chopped coriander, 20 g red pepper and 3 tablespoons chopped cilantro, salt, pepper, put into a frying pan with hot sunflower oil, mix everything thoroughly and instantly and remove from the fire.
3. Pour oil into a cast iron, heat it, put onion - small crumbs and thin plastic garlic, bean pods, salt, add the remaining coriander, celery and fry for about 5 minutes.
4. The meat is cut into small cubes and a small amount is laid to the onion and beans, season with coriander, salt and fry a little.
5. Also add diced eggplant and radish, fry until soft. Pour a little noodle soup into this mixture, mix thoroughly. Put the finished mixture in another cup, close the lid.
6. Pour oil into the same cast iron, spread the rest of the meat into it, fry 5 minutes until golden brown, add coriander, salt, onion, garlic, chili pepper slices, fry for another 3 minutes. We lay the half rings of bell pepper, fry for 3 minutes, add large slices of tomatoes without skin, fry until the tomato juice evaporates completely. Also add coriander, salt, crushed cilantro. Dilute with broth, bring to a boil, mix well, transfer to a clean cup.
7. Pour boiled noodles with hot water and put in a cup.
8. During serving, put 4 cups: the first is noodles; the second is laza-chang sauce; the third - stewed eggplant, radish with meat; the fourth - stewed bell peppers, tomato and meat. You can also put noodle soup in a separate cup.
4. Lamb Lagman in Tatar
Ingredients:
• lamb - 0.5 kilograms;
• tomatoes - 5 pcs.;
• sweet pepper - 5 pcs.;
• onion - 3 heads;
• 2 potatoes;
• 2 pods of chili pepper;
• seasoning of hops-suneli - 1 pack;
• coriander - 1 teaspoon;
• a bunch of parsley;
• celery - 2 stalks;
• salt - 10 g.
For noodles:
• water - 200 ml;
• flour - 1 glass;
• salt - 10 g;
• 1 egg.
Cooking method:
1. From the listed ingredients, knead a tough dough.
2. Coat the dough with sunflower oil, wrap it in a film, leave for 10 minutes.
3. The dough is divided into 3 parts, rolled into thin layers and cut into strips with a width of about 5 mm.
4. Cook the cooked noodles, recline in a colander, pour a little oil, mix.
5. We release meat from fat. Cut the fat into slices, put in a cast iron and heat it. Using a slotted spoon, we catch the outfits.
6. In the melted fat, lay the meat, cut into thin cubes, fry until crusted. Put in a clean cup.
7. Cut the carrots with onions into a small cube, fry them in a cast iron, put half rings of sweet pepper there, and fry for another 4 minutes.
8. After this time, add the cubes of potatoes, mix everything thoroughly.
9. Pour vegetables with noodle soup, season the suneli hops, season the fried meat, mix, put chopped tomatoes and parsley, simmer for 20 minutes.
10. 3 minutes before cooking, add the chili pepper, sliced in circles.
11. Pour boiling water over the noodles, put it on a plate, pour over the prepared vegetable and meat sauce, decorate with greens.
5. Homemade lamb lagman
Ingredients:
• half a kilogram of lamb meat;
• onion - 2 heads;
• 1 carrot;
• 1 green radish;
• 1 bell pepper;
• garlic - 4 cloves;
• flour - 2.5 tbsp. spoons;
• 3 eggs;
• tomato - half a glass;
• parsley - 1 bunch;
• salt - 10 g;
• allspice - 30 g;
• vegetable oil - 1 cup.
Cooking method:
1. Pour a little sunflower oil into a deep pan with a thick bottom, heat it, put the meat, sliced into thin strips, fry over moderate heat, add water several times.
2. Add chopped onion to the meat, fry for 5 minutes, carrots chopped on a grater, fry another 5 minutes, and then put the chopped radish, stir well and simmer for 15 minutes, with frequent stirring.
3. Add tomato paste, salt, pepper, pour 2 liters of water and boil over moderate heat.
4. When gurgling bubbles appear in the cast iron, spread the bell pepper, chopped into strips, chopped garlic, cook for another 10 minutes, pour the chopped parsley and simmer for 3 minutes.
5. Break 3 eggs into a cup, pour flour in several stages, with frequent stirring. Water is not needed in the dough, it should not be very tight, but also not stick to your hands.
6. Cover the dough with a towel and let it rest a little.
7. Roll out the dough into a layer 2 mm thick, cut into long strips.
8. Boil the noodles. We rinse it in a colander with cold water and pour oil on it, mix well.
9. Put the noodles in a soup plate, put the stewed vegetables with meat on it and pour the broth.
6. Dungan mutton lagman
Ingredients:
• lamb fillet weighing 300 g;
• 3 onion heads;
• sweet pepper - 2 pcs.;
• 1 radish green;
• 1 carrot;
• noodles for lagman - 1 pack;
• tomato - 2.5 tbsp. spoons;
• broth from noodles after cooking - 3 glasses;
• burning and black ground peppers - 1 teaspoon.
Cooking method:
1. Cut the lamb into medium cubes, fry in butter until crisp.
2. Put onion in rings half meat, fry for 5 minutes, salt.
3. Add the carrots, cut into strips, bell pepper, season with spices.
4. A few minutes before readiness, lay the chopped radish and tomato paste.
5. We fry everything over high heat with continuous stirring, pour in the broth, salt, pepper and simmer for 15 minutes.
6. At the end, we fill in chopped parsley.
7. Put a little boiled noodles in a deep plate, then a layer of vegetables with meat and cover with another layer of noodles. On top again a layer of vegetables with meat.
8. In a separate bowl we serve lazhan, which is prepared in this way: fry chopped garlic in a pan, add chili pepper, chopped into small crumbs, pour a little broth, mix thoroughly to a thick mass.
Lamb Lagman - Tips and Tricks
• Do not forget about greens, this is an important component of the dish. Put greens to taste: celery, jusai, dill, cilantro.
• Vaja must be simmered over low heat, and the longer it takes to cook, the tastier the lagman will be.
• It is important that the noodles (cooked or homemade) do not boil, otherwise it will spoil the taste and appearance of the dish.
