Beef Lagman
by Editorial Staff
Lagman is a traditional dish of Central Asian cuisine, the invariable basis of which is “pulled” noodles. Someone calls lagman soup, but this is not entirely true. A real lagman is prepared in a cauldron, where meat and vegetables are fried in a certain way, and only at the end water is added to the cauldron. It is this cooking method that is considered correct. Lagman with beef is perfect for a family or dinner party. We are sure that success will be guaranteed!
Cook: 1 hour 10 minutes
Servings: 10
Ingredients
- Beef – 600 g
- Lagman noodles – 400 g
- Potatoes – 300 g
- Eggplant – 240 g
- Tomatoes – 400 g
- Sweet red pepper – 150 g
- Sweet orange pepper – 150 g
- Celery stalk – 150 g
- Green beans – 100 g
- Carrots – 150 g
- Onions – 300 g
- Garlic – 10 g
- Chili peppers, small – 2 pcs.
- Cilantro greens – 20 g
- Tomato paste – 2 tbsp
- Vegetable oil – 3 tbsp
- Zira – 1 teaspoon
- Ground black pepper – 1/2 teaspoon
- Coriander – 1 teaspoon
- Sweet paprika – 1 teaspoon
- Sichuan pepper – 1 teaspoon
- Salt to taste
- Water – 3 liters
How to cook lagman with beef:
Directions
- Heat the cauldron, pour vegetable oil into it. Add cumin and Sichuan pepper to the oil. Fry for 15-20 seconds.
- Cut the meat into thin strips and send it to the cauldron. Fry the meat over high heat for 3 minutes.
- Add chopped onions and fry for 2 minutes over high heat.
- Cut the carrots into semicircles.
- Add carrots to meat and fry for another 2 minutes.
- Cut the potatoes into medium-sized cubes.
- Then add the potatoes to the cauldron and reduce heat to medium. Fry for 3 minutes over medium heat. Salt to taste.
- Cut the eggplant into medium-sized cubes.
- Cut the tomatoes into small cubes.
- Add eggplants, tomatoes, green beans, tomato paste to the cauldron and mix well. Fry over low heat for 5 minutes, stirring constantly.
- Cut sweet pepper into squares.
- Cut the celery into half rings.
- Finely chop the garlic.
- Add bell pepper, celery, and half the garlic to the cauldron. Send coriander, sweet paprika, black pepper, and chili peppers there. Mix everything and fry for 2 minutes over low heat.
- Add 1 liter of water, bring to a boil, and reduce heat. Close the lid and simmer for 30 minutes over low heat.
- Pour 2 liters of water into a separate saucepan, add salt to taste, and bring to a boil. Send the noodles there and cook until tender, as written on the package.
- Turn off the fire under the cauldron. Add finely chopped cilantro and remaining garlic.
- Serve beef lagman to the table. To do this, put the noodles on a plate and pour the broth with meat and vegetables.
Enjoy your meal!
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