Lagman is a widely spread dish in Central Asia. It has Uzbek, Tajik and Dungan varieties. The dish consists of two main parts, each of which is prepared separately, and then combined together before serving. The first part is noodles, the second is waja, which gives the lagman the main taste and aroma.
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You will need
-
- For noodles:
- 0.75 cups of water.
- 0.5 tsp salt;
- 1 egg
- 500 g of flour.
- For waji:
- 500 g of meat;
- 4 onions;
- 3 carrots;
- 1 radish;
- 3 bell peppers;
- 7 cloves of garlic;
- 2 tbsp. l tomato paste;
- vegetable oil;
- ground black pepper;
- salt;
- parsley and dill;
- ground red pepper.
Instruction manual
1
Cook the noodles first. Break the egg in a bowl, add salt, water and beat thoroughly with a whisk until a foam forms. Then carefully pour the flour sifted through a sieve, mix everything well and knead the dough.
2
Leave the finished dough under a napkin or towel for ten to fifteen minutes. After that, roll it into a thin layer, roll it into a roll and cut thin noodles.
3
Boil it in salted water, rinse, transfer to a colander and wait until all the water has drained from it. Then pour the noodles with vegetable oil so that it does not stick together and does not turn into one big lump.
4
Cooking Waji. Wash the meat under cold water, dry it slightly with paper towels and cut into small cubes. Pour vegetable oil into a cauldron, heat and fry the meat in it until golden brown. This process will take no more than fifteen minutes, and at this time wash and peel the vegetables.
5
Next, fry finely chopped onions in a pan, grated carrots and radish, chopped small pieces of bell pepper, crushed garlic through garlic ginger.
6
Mix vegetables and meat in a casserole, add tomato paste, add a little salt and pepper. Then pour in a little broth in which the noodles were cooked. Its level over the contents of the cauldron should be at least five centimeters.
7
Next, put the cauldron on a slow fire and simmer meat with vegetables under a closed lid until fully cooked for thirty to forty minutes.
8
Before serving, be sure to dip the noodles in boiling water. Arrange the dish in deep plates so that there is a layer of noodles below, then a layer of vajdi, then again a layer of noodles and fill with the rest of the waji. Sprinkle with parsley and dill, finely chopped garlic, red pepper.
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