A hot dish that perfectly combines delicious noodles with an aromatic gravy of meat and vegetables, spices and greens is lagman made from lamb. The dish is truly unique and is prepared using a special technology.
Lamb Lambman - General Cooking Principles
The first step is to prepare the gravy - waja - from fresh lamb, vegetables and spices.
It is advisable to choose for cooking young meat, ideally, ribs or tenderloin with layers of fat. Vegetables can be any: potatoes, Bulgarian pepper and chili pepper, tomatoes, carrots, onions, and many others. Of the spices most often used adjika, cumin, hops-suneli.
Lagman noodles can be bought ready-made or made independently from flour, eggs and water. The peculiarity of noodles is that it is thin and very long: when properly prepared, the length of noodles can reach 5 meters. Of these products, knead the dough, roll out, cut into thin layers, and here are the strips themselves, in consequence, stretch their hands. The process is, of course, difficult, but not impossible.
Another distinctive feature of the lagman is the serving of the dish. In a special plate - a bowl - impose lagman noodles, pour it with prepared vajja, adjusting the density, sprinkle everything with greens.
1. Mutton lambman in Uzbek
Ingredients:
• half a kilogram of lamb meat;
• sunflower oil - 100 ml;
• tomatoes - 5 pcs .;
• onions - 3 heads;
• 2 carrots;
• 2 potatoes;
• 1 sweet pepper;
• packing lagman noodles;
• 5 cloves of garlic;
• salt - pinch;
• Krasnodar adjika - 2.5 Art. spoons;
• ground black pepper - 1 tsp.
Cooking Method:
1. Cut all the films and fat from the meat, cut them across the fibers into thin long strips.
2. Put the meat in a heated cast-iron pot with sunflower oil and fry until light crisp crust and until the liquid evaporates. 3. Add onion in half rings and simmer for about ten minutes.
4. Cut the carrot into thick straws, lay in the meat with onions.
5. A few minutes before being ready, put half rings of Bulgarian pepper into the meat.
6. In a separate pot, we lay out the potatoes in large cubes and tomato wedges, stew in oil for 15 minutes.
7. After this time, add the adjika to the potatoes and tomatoes and simmer another 3 minutes with the lid closed.
8. Mix the finished potatoes with tomatoes with meat.
9. Boil the lagman noodles, drain the water, scald with hot water and spread on a batch dish.
10. On top of the noodles lay Lagman, sprinkle with herbs.
2. Cut mutton lagman
Ingredients:
On the dough:
• water - 250 ml;
• salt - 20 g;
• 1 egg;
• flour - half a kilogram.
For the sauce:
• a small piece of lamb;
• potatoes - 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 tsp;
• seasoning zira - 2 tbsp. spoons.
Method of preparation
1. Pour water into a cup, add some salt, break one egg, stir with a fork.
2. Pour the sifted flour and start the dough, as in the dumplings.
3. Leave the dough under the cling film for 20 minutes.
4. Divide the dough into several parts and roll out into thin layers.
5. Cut the layers into thin strips of about half a centimeter, boil the noodles, drain the water through a colander, and rinse with hot water. We do not pour out the broth from the noodles, it is useful for the sauce.
6. Cut the meat into thin long sticks, along with the fat, fry in the pot in sunflower oil.
7. To the meat lay the onion, cut into half rings.
8. Tomatoes cut into slices and also put in the meat.
9. Add chopped garlic to mutton and stew with the lid closed.
10. Cut the potatoes, carrots and peppers into small cubes, put them into stewed meat, salt and pepper. Pour a little broth from noodles and simmer for 15 minutes. 11. While the meat with vegetables is stewed, prepare the sauce: put the chopped garlic on a frying pan heated with oil and fry for 1 minute, add the seasoning to Zira, pour half a glass of broth and boil for 5 minutes. Pour the prepared sauce into a bowl.
12. When serving, lay the noodles on a plate, put steamed vegetables with meat on top, next to put the sauce.
3. Uygur mutton lagman
Ingredients:
• Mutton pulp - 300 g;
• Lagman noodles - 1 pack;
• 6 green bean pods;
• sunflower oil - 100 ml;
• 5 cloves of garlic;
• 1 tomato;
• 1 onion;
• celery - 3 stalks;
• black radish floor;
• 1 eggplant;
• 1 sweet pepper;
• chili - 1 pod;
• cilantro - 20 g;
• coriander - 10 g;
• red pepper - 20 g;
• salt - 5 g.
Cooking Method:
1. Boil noodles in salted water. Drain the liquid through a colander, rinse with cold water, mix with oil.
2. Prepare the Laza-Chang seasoning: chop 3 cloves of garlic, add to it a little chopped coriander, 20 g of red pepper and 3 tablespoons of chopped cilantro, salt, pepper, put on a pan with hot sunflower oil, mix everything thoroughly and instantly and remove from the fire.
3. Pour butter in a pot, heat it up, put onions - fine chips and thin plastics of garlic, pods of beans, salt, add the remaining coriander, celery and fry for about 5 minutes.
4. Cut the meat into small cubes and put a small amount of it to the onions and beans, season with coriander, salt and fry a little.
5. Also add diced eggplant and radish, fry until soft. Pour into this mixture a little noodle broth, mix thoroughly. Put the prepared mixture into another cup, close with a lid.
6. In the same pot, pour oil, put the rest of the meat in it, fry for 5 minutes until golden brown, add coriander, salt, onion, garlic, chili circles, fry for another 3 minutes. Lay the half rings of Bulgarian pepper, fry for 3 minutes, add large slices of tomatoes without the skin, fry until complete evaporation of the tomato juice. Also add coriander, salt, chopped cilantro. Dilute with broth, bring to a boil, mix well, transfer to a clean cup. 7. Pour boiled noodles with hot water and place in a cup.
8. During serving, we put 4 cups on the table: the first is the noodles; the second is laza-chang sauce; the third - stewed eggplant, radish with meat; the fourth - stewed Bulgarian pepper, tomato with meat. You can also put noodle broth in a separate cup.
4. Tartar lambman
Ingredients:
• lamb - 0.5 kilograms;
• tomatoes - 5 pcs .;
• sweet pepper - 5 pcs .;
• onions - 3 heads;
• 2 potatoes;
• 2 chili peppers;
• hop-suneli seasoning - 1 pack;
• Coriander - 1 teaspoon;
• a bunch of parsley;
• celery - 2 stalks;
• salt - 10 g.
For noodles:
• water - 200 ml;
• flour - 1 cup;
• salt - 10 g;
• 1 egg.
Cooking Method:
1. Knead dough from the listed ingredients.
2. Dough coated with sunflower oil, wrapped in a film, leave for 10 minutes.
3. We divide the dough into 3 parts, roll it into thin layers and cut it into strips approximately 5 mm wide.
4. Cook the prepared noodles, recline in a colander, pour in a little oil, mix.
5. Meat free from fat. Fat cut into pieces, put in the pot and melt. Shumovkoy catch vyzhirki.
6. In the melted fat lay the meat, cut into thin sticks, fry to the crust. Put it in a clean cup.
7. Cut the carrots and onions into small cubes, fry in the pot, put half rings of sweet pepper in the same place, fry for another 4 minutes.
8. After this time, add the potato cubes, mix everything thoroughly.
9. Pour the vegetables with noodle broth, add the hops-suneli seasoning, spread the roast meat, mix, put the chopped tomatoes and parsley, simmer for 20 minutes.
10. 3 minutes before readiness, add chili peppers, cut into slices.
11. Pour the noodles with boiling water, lay out on a plate, pour the cooked vegetable-meat sauce, garnish with greens.
5. Homemade lamb lamb
Ingredients: • half a kilogram of lamb meat;
• onions - 2 heads;
• 1 carrot;
• 1 green radish;
• 1 Bulgarian 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. In a deep frying pan with a thick bottom pour a little sunflower oil, heat up, put the meat, cut into thin strips, fry over moderate heat, adding water several times.
2. Add chopped onion to the meat, fry for 5 minutes, chopped carrots, fry for another 5 minutes, and then put the shredded 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 bubbling bubbles appear in the pot, we lay out the pepper, chopped garlic, chopped garlic, cook another 10 minutes, pour the chopped parsley and simmer for 3 minutes.
5. Break 3 eggs into a cup, pour flour in several receptions, with frequent stirring. Water in the dough is not necessary, it should turn out not very tight, but not stick to your hands.
6. Cover the dough with a towel and give a little rest.
7. Roll the dough into a layer 2 mm thick, cut into long strips.
8. Boil noodles. We rinse it in a colander with cold water and pour it with oil, mix well.
9. Put the noodles in a soup bowl, put stewed vegetables with meat on it and pour over the broth.
6. Dunganski mutton lambman
Ingredients:
• 300 g lamb fillet;
• 3 onions;
• sweet pepper - 2 pcs .;
• 1 green radish;
• 1 carrot;
• noodles for lagman - 1 pack;
• Tomato - 2.5 Art. spoons;
• broth from noodles after cooking - 3 glasses;
• hot and black ground peppers - 1 tsp.
Cooking Method:
1. Cut the lamb into medium cubes, fry in butter until crisp.
2. Put onion in meat in half rings, fry for 5 minutes, salt. 3. Add the carrot, cut into strips, Bulgarian pepper, season with spices.
4. A few minutes before the readiness, we lay the radish and tomato paste cut into strips.
5. Fry everything on high heat with continuous stirring, pour in broth, salt, pepper and simmer for 15 minutes.
6. At the end, add chopped parsley.
7. Put some boiled noodles in a deep plate, then a layer of vegetables with meat and cover with another layer of noodles. From above again a layer of vegetables with meat.
8. In a separate bowl, serve lazjan, which is prepared this way: fry the minced garlic in a pan, add chili pepper, cut into small pieces, pour a little broth, carefully stir to a thick mass.
Lamb Lambman - Tricks and Tips
• Do not forget about greens, this is an important component of the dish. Put greens to taste: celery, dzhusay, dill, cilantro.
• Waja needs to be cooked over low heat, and the longer it gets cooked, the tastier the lagman will turn out.
• It is important that the noodles (ready-made or homemade) do not boil soft, otherwise it will spoil the taste and appearance of the dish.
