Not a single eastern feast is complete without a lagman. Lagman is a hearty dish that is served both on the first and on the second.
Pick your recipe
You will need
- - 500 g of mutton meat
- -1 onion
- -1 tomato
- -1 bell pepper
- -1 green radish
- -1 potato
- -3-4 garlic cloves
- -1/2 fork of cabbage
- ground black and red pepper, salt
- -400 g noodles
- -parsley
- meat broth
Instruction manual
1
Rinse the meat and cut into small pieces. Also peel and wash the vegetables, chop the onions in half rings, carrots and peppers with straws, tomato with slices, radish and potatoes with slices. Cut the cabbage into strips, finely chop the garlic.
2
In a deep frying pan, heat the oil, fry the onions until golden brown, add the tomatoes and garlic and cook for 7 minutes. Then add meat to the pan, and simmer another 7 minutes.
3
Put carrots, bell peppers, potatoes, radishes, cabbage for meat with vegetables, and continue to fry for another 20-30 minutes. After adding a little boiling water, salt and pepper your dish, leave it to simmer for another quarter of an hour. Boil the noodles separately.
4
Lay the noodles and meat with vegetables in layers in the bowls, add a little meat broth. Garnish with chopped parsley on top.
Useful advice
Spicy adjika or vinegar can be added to the finished lagman, which will make its taste more piquant.