Homemade pork lagman is a hearty meal, perfect for an autumn or winter lunch. Noodles and potatoes give saturation and nutritive value, vegetables are responsible for the bright taste: sweet peppers, onions, tomatoes, eggplant. A spice set is required, giving the lagman a characteristic spicy flavor.
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Lagman: features and nuances of cooking
Lagman is a popular dish of Central Asian cuisine, very high-calorie and nutritious. It resembles a thick soup with wide home-made noodles, potatoes, tomatoes, sweet peppers. The meat component is also very important, the final taste of the dish depends on it. The classic version involves the use of lamb, sometimes beef. But in modern adapted kitchens, lagman is often made from other types of meat: pork, chicken, turkey. Poultry can reduce calories, but the taste is less saturated. The proportions of the ingredients vary, a variety of vegetables and spices are added. Instead of fresh tomatoes, canned can be used, in which case the amount of salt needs to be reduced.
Lagman is cooked not only on the stove, but also in the slow cooker. A pressure cooker with pressure cooker function can significantly reduce cooking time.
To make the dish more tasty, it is better to use enough fatty meat without stones. Juicy fillet is quickly boiled, making the broth concentrated and saturated. Lagman takes a long time to prepare, it is usually done for the whole company. Beginners need to proceed step by step, following a certain order of bookmarking products and observing the exact timing of aging on the stove. The degree of severity is adjusted to taste, adding or reducing the amount of garlic, black pepper and spices. A properly cooked lagman with colorful vegetables and a generous portion of greens looks spectacular in photographs and videos.
Laguna noodles: how to do it right
The classic recipe involves the use of homemade noodles. It’s easy to cook. Finished tapes can be dried and stored in a paper bag until next use.
Ingredients:
- 1 kg of premium wheat flour;
- 400 ml of filtered water;
- 2 eggs;
- 0.5 tsp soda;
- 1 tbsp. l salts;
- 180 g of refined sunflower oil.
Dissolve salt in warm water, add eggs, beat with a fork or whisk. You can use the mixer, including it at low speeds. Sift the flour, mix with soda and add in portions to the egg mixture, mixing thoroughly. Cover the dough with a towel and leave for 1 hour.
Roll the dough into a tourniquet, cut into pieces and lay on a plate greased with vegetable oil. Leave for 10 minutes, then roll out each workpiece in the form of sausages, cover with a towel and again allow to rest for 10 minutes.
Roll each sausage with a rolling pin, turning it into a wide strip, twist into a spiral, leave for another 10 minutes. The final stage is drawing the workpiece to the desired length. After this, the noodles are considered finished.
Homemade lagman: step by step recipe
If you don’t feel like bothering with the dough, any wide pasta made from durum wheat will do. Such noodles do not boil, while maintaining a pleasant consistency, the broth remains transparent.
Ingredients:
- 300 g pork (boneless fillet);
- 3 medium-sized potatoes;
- 2 onions;
- 2 juicy carrots;
- 2 fleshy tomatoes (preferred aromatic late varieties);
- 2 sweet peppers;
- 3 tbsp. l tomato paste;
- a bunch of dill;
- 3 cloves of garlic;
- 250 g of noodles;
- odorless vegetable oil for frying;
- salt, black pepper to taste.
Peel potatoes, carrots, garlic and onions. Wash and dry the tomatoes. Chop the onion into quarters and fry in vegetable oil heated in a deep thick-walled pan. Stir constantly so that the product does not burn.
Rinse the pork, dry it, cut into small pieces and put in a pan to the onion. Stir with a wooden spatula so that the meat cubes are coated with a uniform golden crust. Grate carrots on a coarse grater and pour to fry. After 5 minutes, add the garlic, chopped in a blender or finely chopped with a sharp knife.
Pepper clear of seeds, cut into squares. Pour the tomatoes with boiling water, remove the skin, chop the pulp coarsely. Put everything to meat and other vegetables, mix, simmer for 10 minutes. Grind the dill and put in a pan with tomato paste. Pour filtered water so that it completely covers the vegetables.
Cut the potatoes into cubes, put in a pan, add salt and ground black pepper. Simmer under a closed lid for 30-40 minutes over moderate heat. An important condition is to prevent boiling sauce by regulating the power of the stove. The slower the vegetable stew, the richer the sauce. In a separate container in salted water, boil the noodles until cooked, recline in a colander.