How to cook a classic Uzbek lagman

Lagman is a popular dish of Central Asian cuisine. His recipe belongs to the cooks of eastern Turkestan. A similar meat dish has been prepared in China since time immemorial.

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Lagman benefits

Lagman is prepared by representatives of different nations, but it is the Uzbek dish that is glorified all over the world. It’s easy to cook. Even one whose culinary skills are very modest will cope with this task.

Lagman is nothing more than dense noodles with a thick gravy of vegetables and meat.

This dish is unique in that it can pass for both the first dish and the second. If you add more broth to the noodles, it will look like a thick soup. When there is less liquid, you get noodles with gravy.

The classic recipe for Uzbek lagman includes lamb. It can be replaced with beef. Some use pork and even chicken.

Ingredients for Lagman:

• 600 g of mutton;

• 50 ml of refined sunflower oil;

• 1 bell pepper red;

• a handful of string beans;

• 1 large tomato;

• 1 turnip;

• 1 large carrot;

• 1 radish;

• 2 medium-sized potatoes;

• 1 onion;

• 3 cloves of garlic;

• parsley to taste;

• 2 tbsp. l tomato paste;

• coriander, star anise, black pepper - to taste;

• 2 bay leaves.

Ingredients for Noodles:

• 3 tbsp. flour;

• 2 eggs;

• 50 ml of water;

• salt, baking soda - on the tip of a knife;

• 2 tbsp. l vegetable oil.

Gravy Cooking Instructions

1. Wash meat under running water. Cut it into pieces the size of a half matchbox.

2. Pour in sunflower oil in a heated cauldron.

3. Dip the pieces of meat into the hot oil. Add salt, pepper. Fry until light brown.

4. Peel the onion, cut into half rings, send to the meat.

5. Peel the garlic, chop.

6. Wash vegetables, cut into strips.

7. Throw the carrots into the cauldron. After 5 minutes, potatoes and bell peppers will go to the meat.

8. After another 5 minutes, send the tomatoes to the cauldron.

9. Add tomato paste. Mix.

10. Pour in water. Its level should be 3 fingers higher than an assorted vegetable.

11. Bring the sauce to a boil. Send garlic and spices to the cauldron. To cover with a lid. Gravy should simmer for at least 25 minutes over low heat.

12. Add finely chopped parsley to the cauldron. After that, the stove can be turned off.