Lagman is a special noodle, which is filled with meat gravy from a large amount of vegetables and spices.
The dish is very rich, aromatic and satisfying.
It is great for both lunch and dinner.
But there are a lot of subtleties, which does not hurt to know.
So from what and how to cook lagman at home?
Laghman at Home - General Cooking Principles
Noodles - the basis of the Lagman. Ideally, it is prepared from unleavened dough and drawn out by hand. The thinner the noodles turn out, the tastier the dish. But it is difficult for an inexperienced person to correctly roll out and pull the strings of the same thickness from the dough. The way out is to cut the noodles in the usual way by rolling thin tortillas. And even easier - to use ready-made noodles for lagman or take spaghetti, which is now in the store a great selection.
Meat is the second basis of the dish. There is no vegetarian lagman. Although, who in that much. For this dish it is better to use fatty meat, from which the sauce is cooked with vegetables. Mostly cooked with lamb, at least with beef. You can cook the dish and poultry, but it tastes better with meat.
What vegetables are added in gravy:
• potatoes;
• radish;
• tomatoes;
• pepper;
• bow;
• carrot.
A lot of spices are added to the lagman. It can be ready-made mixtures, dry adzhika, hops-suneli or spices separately. Noodles laid out on large drinking bowls, pour gravy. Served with fresh herbs, mainly used parsley. Often homemade sauces and pastes based on garlic, vinegar, and peppers of various types are offered to the dish.
How to cook Uzbek lagman at home with lamb
Uzbek lagman is cooked mainly from mutton, less often they use veal. For the formation of noodles need to have certain skills. But if you do not know how to do this, then you can just cut it with a knife.
Ingredients
• 300 ml of water; • 1 kg of flour;
• 3 eggs;
• salt and other spices;
• 1.5 kg of mutton;
• 2 bulbs;
• 6 tomatoes;
• greenery;
• 2 sweet peppers;
• 1 radish;
• 5-6 potatoes;
• 1 carrot.
Cooking
1. We mix eggs and water. Add flour and make a very cool dough. His need to knead well with fists, then cover and let lie no less. Hour.
2. In a cauldron fry lamb, which must be cut into small cubes. If ribs are used, simply divide them by bone.
3. Add onions with carrots, which can be cut into any pieces and fry.
4. Now put the diced tomatoes and peppers, simmer for 3 minutes. Then pour in water, it should be boiling. The density is adjustable at its discretion. Someone loves liquid Lagman, someone thick.
5. Add diced potatoes, peeled radish and cook until ready. In the end, put the greens, do not forget to salt and pepper.
6. While preparing the sauce, cook the noodles and boil in well-salted water. Per liter of liquid is 2 tablespoons of salt. The noodles are cooked on average for three minutes, the time depends on its thickness.
7. Take out the noodles, rinse, pour hot gravy and serve to the table! In addition, the Uzbeks offer flavored pepper paste with garlic and salt.
How to cook lagman at home from ready-made spaghetti
A simplified way to cook pasta lagman. You can use spaghetti or noodles, but always high-quality, with eggs, from durum wheat. With cheap pasta is not so tasty. So how to cook lagman at home?
Ingredients
• 0.5 kg spaghetti;
• 0.6 kg of beef;
• 2 tomatoes and onions;
• one carrot;
• butter;
• 0.3 kg radish;
• 1 sweet pepper;
• 3 potatoes;
• 4 cloves of garlic;
• zira, black pepper, oregano, barberry and other spices.
Cooking
1. Cut the beef into small cubes of 1.5 centimeters. We heat up the oil almost to the boil and fry the meat pieces well. Then we shift into a thick-walled pot, pour in 1.5 liters of water and set to boil. 2. Cut all the vegetables into cubes. This is an onion with carrots, peppers and tomatoes. Also peeled potatoes and radish.
3. We put onions on a frying pan, fry for a minute. Then the carrots, still cook for two minutes, then the tomatoes with pepper and simmer until soft.
4. As soon as the beef is cooked for half an hour, lay the chopped potatoes and radish, cook until the vegetables are soft.
5. Put the roasting in the pan, add salt and pepper, add different spices, cook for three minutes. Then put chopped garlic and immediately turn off.
6. Separately cook the spaghetti (noodles) according to the instructions on the package. Spread on plates, pour with gravy, sprinkle with greens and ready!
How to cook lagman at home with eggplant
In the summer, it is necessary to cook lagman with seasonal vegetables. With eggplant, it turns out particularly successful and fragrant, you can also add zucchini. Before you cook Lagman at home with eggplant, you need to soak the blue ones in salt water.
Ingredients
• 0.5 kg of meat;
• 2 eggplants;
• one carrot;
• one onion;
• 2 sweet peppers;
• and 1 sharp pod;
• 4 tomatoes;
• 2 potatoes, more is possible;
• butter;
• 500 grams of homemade noodles;
• spices are different;
• 1.5 tablespoons of vinegar;
• bunch of greens and garlic.
Cooking
1. All vegetables are cleaned, cut into cubes, shred carrots on a grater.
2. Take any meat, cut into cubes and fry in a cauldron. If the pieces are not very fat, then pour in the oil.
3. Add to it the onions with carrots, fry until transparent onions. Put the hot pepper, sweet and eggplant, continue to fry, do it all on high heat.
4. Lay the tomatoes and simmer for five minutes.
5. Add one and a half liters of water, give boil.
6. Start the chopped potatoes, salt and cook the sauce until ready. At the end put spices, seasonings, garlic and pour in vinegar.
7. Boil noodles, pour, sprinkle with herbs and ready!
How to cook Lagman in Tatar style at home
A feature of this recipe of the Tatar lagman is the use of ordinary noodles on eggs, which is prepared in a sliced way and a large amount of Bulgarian pepper. Ingredients
• 1 egg;
• flour;
• 200 ml of water;
• 0.5 kg of fatty meat;
• 2 hot peppers;
• 4 bell peppers;
• 5 tomatoes;
• 2 potatoes;
• 2 carrots;
• 3 onions.
You will also need the following spices: hops-suneli, coriander, black pepper, salt, parsley.
Cooking
1. Sift on the table a pile of flour, approximately 3.5 cups. Make a hole in it, pour in water and knead the dough. If necessary, then pour more flour. We remove for half an hour in the package.
2. Cut off the fat from the meat, fry in the cauldron, remove the bacon.
3. Add diced meat, fry.
4. Put onions, cut into cubes, and fry until golden brown.
5. Now add chopped peppers, grated carrots. Fry over high heat.
6. Add the tomatoes, pour in the water and give boil, salt.
7. Potatoes and hot peppers, cut into small cubes, are added last. Cook sauce until cooked.
8. Take out the dough, roll out the thin cakes and cut the long noodles. Dry and boil in salted water.
9. Put hops-suneli and other spices into the prepared sauce. Sprinkle with parsley.
How to cook lagman at home with cabbage
Radish is not always found in the house, but every woman has cabbage. And from it you can make a very fragrant sauce. Take noodles for this recipe any, cooked on your own or purchased, boil in the usual way in salt water.
Ingredients
• 1 kg of mutton;
• 0.3 kg of onions;
• 2 carrots;
• 5 tomatoes;
• 0.5 kg of cabbage;
• 2 potatoes;
• spices;
• 2 sweet peppers;
• 0.7 kg noodles;
• 1 clove of garlic;
• 100 ml of oil;
• for feeding greens.
Cooking
1. Pour into a cauldron 0.5 cups of oil, heat up the smoke.
2. Wash the lamb, obsushivaem and cut into pieces. Fry until golden brown, not diminishing the fire.
3. Cut the onion half rings, throw in the cauldron.
4. While it is fried, cut carrot into strips and run after it, cook further.
5. Now it is the turn of cabbage and pepper, which are chopped into strips and also fried slightly. 6. Scald tomatoes with boiling water, remove the skin, cut and throw in the cauldron. Immediately add chopped potatoes.
7. Now pour in boiling water from the kettle. Adjust the density to your taste. Immediately add salt, add chopped garlic and cook under a lid for about ten minutes. We focus on the readiness of potatoes.
8. Fill the gravy with aromatic spices and you can water the lagman!
Laghman at Home - Tips and Tricks
• Fresh herbs are a must-have addition to lagman. But add only to the finished dish when serving and never put in a common sauce.
• Fragrant vinegar is a wonderful addition to the dish. For cooking insist vinegar with different spices, garlic, herbs. But if it was not made beforehand, then it is simply mixed with milled spices before serving.
• If the tomatoes are sweet, then the sauce will be fresh and the taste will not be very pronounced. The easiest thing to add to the total weight of a little vinegar, as is done in many recipes. But you can also squeeze the lemon, and the dish will be even more fragrant.
• The gravy will be thicker and more saturated if you add in it not water, but decoction after noodles. But in this case, you need to be careful with the salt, since quite a lot is added when cooking it.
• After boiling noodles, it is necessary to add oil. Otherwise, it will stick together, like any other pasta. The easiest way to pour a spoonful of vegetable oil, as creamy requires prior melting.
