There are a lot of recipes for cooking lagman. If you strictly adhere to the original recipe, then a real Uzbek lagman is impossible without jusai, resembling both green onions and garlic, and chuzma - home-drawn noodles. Since not everyone in the garden grows jusai and not everyone has the time and ability to make such noodles themselves, we will replace these two products and prepare the Lagman in Uzbek without them.
Pick your recipe
You will need
-
- Meat - Lamb
- loin or pork
- pulp 0.5 kg
- Onions - 3 pieces,
- Carrots - 3 pieces,
- Green radish - 1 piece,
- Tomatoes - 4 pieces,
- Bulgarian pepper red and green - 2 pieces each
- Garlic - 4-5 cloves,
- Green beans - 200-300 g,
- Fresh herbs - basil
- celery
- green onion,
- Pod of hot hot pepper,
- Fat tail fat or vegetable oil,
- Long noodles
- can spaghetti
- Hot red pepper
- black and fragrant
- ground coriander
- salt.
Instruction manual
1
Cook all foods at once. Rinse the meat and cut it into cubes or cubes. If there is fat tail fat - cut it into small cubes. Onions - half rings, carrots and radishes in cubes about 1 cm wide. Scald the tomatoes, remove the peel and cut into cubes, too, bell pepper and beans - in short cubes. Garlic - cut into 4 parts, greens - finely chop.
2
Heat a cauldron or a pot with thick walls, melt fat tail fat in it, remove the greaves. If there is no tail fat, heat the vegetable oil. Put the meat in a cauldron and fry it over high heat. When the fat becomes clear, put the onions in the cauldron and, stirring constantly, fry until golden brown.
3
Pour the carrots and radishes into the cauldron, fry them until the carrots darken, put the beans, stir, fry for 3-4 minutes, stirring constantly, then add the garlic and tomatoes.
4
Put in a cauldron cut in half a pod of green hot pepper, peeled, without seeds. Salt, sprinkle with spices, wait for the tomato juice to boil, and add chopped bell pepper, fry for two minutes, stirring constantly.
5
Add water to the cauldron so that it only covers the contents when it boils, reduce the fire, cover the cauldron with a lid and let it boil for about 15 minutes, then pour greens, extinguish for another minute or two, turn off the fire, leaving the cauldron to stand under the lid.
6
Boil the noodles in a large saucepan. Put a portion of noodles on a plate, on top of it - vegetables with meat from a cauldron with gravy.
Useful advice
Water from under the noodles can be drained into a separate bowl - it can be added to the lagman for those who like thinner.
Related article
How to cook lagman at home