Lagman is a very fragrant, slightly spicy, dense first dish of meat with vegetables and noodles, which everyone will like without exception. This is a dish of oriental cuisine, which in different countries is prepared with slight differences.
So what does all the same is a lagman. Its basis is homemade noodles, elongated very long and thin. It is laid out in a deep plate and filled with specially prepared thick broth. On top are laid out or served separately stewed with meat vegetables and decorated with fresh herbs. Not always enough time to prepare noodles, so we suggest a recipe for lagman with spaghetti.
- potatoes – 2 pcs.
- hot pepper (green and red)
- tomatoes (tomato paste)
- radish, Bulgarian pepper
- 0.5 kg of beef
- vegetable oil
How to cook lagman?
0.5 kg of beef cut into cubes 2×2 cm.
Put on the fire cauldron and pour 100 ml of vegetable oil.
Warm it up until the blue smoke.
Cut the onion into small pieces and fry it until golden in boiling oil.
Further we add there the cut meat and we give it it is fried in boiling oil of 5-6 mines.
After that add 2 cups of boiling water to cauldron.
Close the lid and give a little stew on medium heat, until the water partially boils away.
While it is possible to prepare vegetables, and cut them into small pieces.
Cut pod of hot pepper and 2-3 cloves of garlic and add it to cauldron to the meat and mix thoroughly.
Now it is necessary to salt meat for the first time (about 1 teaspoon of salt).
Fall asleep cut tomatoes, boil for 5 minutes.
Further we fall asleep vegetables, again all carefully we mix, we boil 6-7 minutes.
We fall asleep potato.
Pour all this matter with hot water so that the water covers the vegetables by about 3-4 cm.
Everything is well mixed, give water to boil, salt, pepper to taste, you can add vegetable seasoning.
Reduce fire to a minimum, close the lid and leave for half an hour.
While Lagman comes to mind, you can prepare a spicy seasoning.
It is time adjika
We need everything that you see on this picture (hot pepper and garlic).
Cut everything as small as possible.
Put a small saucepan on the fire and pour it there, 50 ml of sunflower oil, let it boil, fall asleep 1 tablespoon of dry chili.
Add finely chopped peppers and garlic.
A little bit of salt, we constantly stir – minutes and a half – we remove from the fire.
In the end it should look something like this (many know this as Adjika). For those who do not like sharp, you can do without it.
It’s time for noodles
We boil the spaghetti.
Our lagman is already ready – we turn off the fire, we need only the final touch – fresh greens and garlic.
All this must be finely chopped and added to the finished lagman, covered with a lid and wait five minutes.
Lagman is eaten from deep plates or large pialas.
Put on the plate ready spaghetti, ladle ladman, top one teaspoon Adjika.