Laghman at home - nutritionally, tasty, easy! Recipes and intricacies of home-made lagman cooking with beef, lamb, pork

Laghman at home - nutritionally, tasty, easy! Recipes and intricacies of home-made lagman cooking with beef, lamb, pork

An interesting oriental dish with a unique taste and aroma is Lagman.

In fact, these are delicate, unusually shaped noodles, handmade and a delicious gravy of meat, vegetables, and lots of spices. It can be served both as a first and as a main dish, depending on the amount of gravy used.

Homemade Lagman - General Cooking Principles

The composition of the dish consists mainly of noodles, vegetables, meat, spices and herbs. And if the noodles used in different recipes are the same, then you can choose any kind of meat: from the usual chicken to lamb, pork.

With vegetables, it’s still easier: take what you have on hand. These are usually onions, carrots, tomatoes, potatoes, sweet peppers, turnips, radishes, garlic and more.

Spices, greens: and here everyone can choose what he likes most. Chili, laurel, adjika, garlic, pepper, zira, hops-suneli, parsley and others.

The noodles for the dish are cooked separately from gravy, served hot as follows: lay the prepared noodles in a deep dish, lay the meat and vegetables on top, pour all of this in broth in the desired quantity. Near put a bowl with fresh greens.

1. Homemade Lagman with Beef


• a small piece of beef meat;

• 3 tomatoes;

• average pod of Bulgarian pepper;

• a couple of carrots;

• 2 bulbs;

• 1 large potato;

• half black radish;

• meat broth - 1 cup;

• oil for frying;

• salt - at will;

• Spice for meat - a pack floor;

• a bunch of parsley;

• garlic - 3 cloves.

For noodles:

• 250 g of flour;

• egg;

• water - a little more than half a glass;

• salt - half a teaspoon.


1. Start the noodle dough: break an egg in a cup, add flour, add water, salt and mix well. Knead the dough to a tight consistency.

2. Divide the dough into 2 parts and roll into a thin layer, cut into thin strips. 3. Throw the prepared noodles into hot water and cook for 7 minutes, then rinse with water in a colander.

4. Cut the beef into medium cubes, place in a pot and fry in butter for 5 minutes.

5. Cut the sweet pepper into an average cube, tomatoes without a skin - into a small cube.

6. Onion - fine straws, carrots - on a Korean grater, radish - a large cube, potato - a large cube.

7. Add onion, carrot, pepper to the roasted meat and fry for a few more minutes.

8. Add all remaining vegetables and fry for another 10 minutes, after 5 minutes, add Uzbek spices and cover with meat broth.

9. Stir for a little less than an hour until completely softened, at the end add garlic crushed through a press.

10. Pour boiled noodles with hot water and place in a portion deep dish, place vegetables and meat on it, put parsley sprigs nicely.

11. In a separate bowl, place the fragrant broth, which is prepared as follows: boil a piece of beef with a stone in water for 50 minutes along with the greens of Jira, chili pepper, coriander and barberry. Then strain.

2. Homemade dietary lagman


• 100 g of soy meat;

• a pack of lamb noodles;

• 4 potatoes;

• a pair of bulbs;

• tomato puree - 20 g;

• salt - 20 g;

• ground allspice - 1 tsp;

• leaf of laurel;

• some sunflower oil;

• a few cloves of garlic;

• A bunch of fresh parsley.


1. Boil in boiling water lagman noodles, according to the technology written on the pack, and rinse with water in a colander.

2. Put the soy meat in a metal container with hot water and boil over moderate heat with the lid open for 10 minutes.

3. Put the meat in a colander to drain off excess moisture.

4. Cut the peeled potatoes into medium-sized dice and place in a container with hot water, boil until half cooked.

5. Meanwhile, fry the grated carrot in the butter pan and finely chop the onions for about 3 minutes with frequent stirring.

6. Add tomato puree to vegetables, mix well and heat slightly. 7. To the vegetables, lay out the soy meat and stew for 10 minutes under the lid.

8. When the potatoes are cooked, lay them out with a skimmer, and in the broth, shift the vegetables with meat, salt to taste, pepper and boil over moderate heat for a few minutes.

9. At the end, add chopped garlic, turn off the heat and let it brew.

10. Put the noodles on a batch dish, put vegetables with soy meat on top, garnish with parsley leaves, put vegetable broth in a bowl next to it.

3. Homemade Lagman


• beef fillet - a small piece;

• 1 onion;

• 1 black radish;

• 2 tomatoes;

• 6 cloves of garlic;

• some cooking oil;

• salt - at will;

• bitter ground pepper - 10 g;

• fresh greens - 1 bunch.

For the noodle dough:

• flour - 400 g;

• purified water - 200 ml;

• some salt;

• 10 ml of vegetable oil.


1. Pour the sifted flour into a cup, add salt, a glass of water, knead the dough thoroughly to a tight state. Transfer to a cup, cover with a cloth and leave for 30 minutes. Put the dough on a roll, roll a centimeter thick to the layer, cut it into strips, brush with butter and leave for 10 minutes to infuse. Roll these strips into thin rolls, stretch them with your hands, fold them in half and stretch again until you get a thin thread. Spread the noodles on the table to dry a little. Cook the noodles and fold in a colander, rinse with water and drip a drop of oil, mix.

2. Cut the beef fillet into medium slices and fry in a butter pot with moderate heat until light brown.

3. Add the onion, chopped fine crumb, radish - strips, tomatoes without the skin on a grater, add salt and fry for 15 minutes with constant stirring.

4. Pour all the broth from the meat and roast on low heat for 1 hour.

5. A few minutes before the end of the quenching, add chopped garlic, herbs and ground hot pepper.

6. Put the noodles in the soup, mix, pour into plates, sprinkle with chopped dill.

4. Laghman home-style with rice groats


• long grain rice - 400 g;

• mutton meat - a little less than a kilogram;

• some vegetable oil;

• onion head;

• 6 cloves of garlic;

• 1 carrot;

• a couple of potatoes;

• daikon radish - 1 pc .;

• some white cabbage;

• 1 can of tomato in its juice;

• chili peppers;

• 1 sweet pepper;

• leaf of laurel;

• salt - at will;

• on a bunch of fresh green onions, cilantro.


1. Boil pure rice in water for 25 minutes.

2. Cut onion into thin strips, garlic into small slices, and meat into cubes.

3. In a hot iron with butter, lay onions with garlic and fry for a few minutes.

4. In a separate pan, fry the meat, then close the lid and sweat a little.

5. Cabbage, radish and carrot chop into thin strips, put everything to the meat along with roasted garlic and onions.

6. Pour some water and simmer for a little more than half an hour.

7. For 1 minute before the end of quenching, throw your lavrushka

8. Put the boiled rice in a thin layer on a serving plate, on top of the stewed vegetables with meat, garnish with parsley leaves.

5. Laghman at home in a multicooker


• half a kilogram of pork;

• 1 carrot;

• 2 bulbs;

• 2 potatoes;

• 2 sweet peppers;

• celery root;

• tomato puree - 30 g;

• half a bunch of dill;

• some garlic;

• salt and any seasoning - on request.


1. Pork cut into 5 cm thick cube.

2. Fry it in the slow cooker for 30 minutes in the “baking” mode.

3. Add chopped onion, celery root, carrot - in medium bars and cook for another 10 minutes.

4. Cut the peeled potatoes and peppers into strips, put them to the meat too, season with seasoning to taste, add some salt, add some water, add the tomato and simmer in the “stewing” mode for a little more than an hour with the lid closed.

5. Toss the egg noodles into the enamel container, cook for 4 minutes, drain in a colander and rinse.

6. When serving on one side of the plate, place the noodles, and on the other side, the stew with vegetables, spread out the dill twigs nicely.

6. Homemade Lagman with Chicken


• chicken wings - 6 pcs .;

• 1 onion + 1 for broth;

• 2 carrots;

• 2 tomatoes;

• 1 sweet pepper;

• garlic head floor;

• salt, seasoning - on request;

• a leaf of laurel, a few peas of allspice, 3 pieces of dry cloves;

• any greens;

• shop lagman noodles - 1 pack;

• broth - 3 cups;

• adjika powder - 30 g;

• Allspice pepper - to taste.


1. Cut the peeled onion into strips, peeled tomatoes, carrots, and peppers into medium cube.

2. Boil the wings in water for half an hour over medium heat with the addition of Lavrushka, allspice, onion head, cloves.

3. Put the cooked wings in another plate, strain the broth.

4. Put the wings in a butter pot and fry for 10 minutes until lightly reddened crust.

5. Put a little adzhika, black pepper on the chicken.

6. Add onion, carrot to the pot. Fry for a few minutes and place the peppers and peeled tomatoes.

7. When the juice from the vegetables stand out, fill in all the chicken broth and stew for a little less than an hour.

8. Add chopped garlic, herbs and seasoning, leave to infuse for half an hour.

9. Put boiled noodles in the middle of the portion plate, braised wings with vegetables on top.

Laghman at home - tips and secrets

• If you underestimate the noodles, fearing to digest it, and the water is already drained, do not worry. Just pour broth from meat and vegetables into it, cover with a lid and set aside for 10-12 minutes.

• So that the pieces of meat and vegetables are not boiled soft, remain whole and beautiful, do not let the dish boil, the lagman should be stewed over low heat.

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