Lagman
by Editorial Staff
A feature of the lagman is step by step and separate cooking. Here, finely chopped vegetables are fried separately – onions, bell peppers, tomatoes, carrots, green radish, eggplants – and of course, meat and spices. For this dish, beef, lamb, and even chicken are used.
Cook: 2 hours 45 minutes
Servings: 10
Ingredients
- Beef – 600 g
- Bulb onions – 1 pc.
- Garlic – 5 cloves
- Daikon radish – 200 g
- Medium tomatoes – 5 pcs.
- Carrots – 2 pcs.
- Eggplant – 1 pc.
- Bulgarian pepper – 2 pcs.
- Celery stalks – 4 pcs.
- Hot chili pepper, fresh – 1/2 pc.
- Lagman noodles – 200 g
- Bay leaf – 2 pcs.
- Zira seeds – ½ teaspoon
- Salt – 1.5 tbsp
- Ground black pepper – ½ teaspoon
- Star anise – 2 pcs.
- Ground paprika – 1 teaspoon
- Ground red pepper – ½ teaspoon
- Dry ginger – 1 teaspoon
- Turmeric – 1 teaspoon
- Coriander seeds – ½ teaspoon
- Water – 1.2 l
- Vegetable oil – 3 tbsp
How to cook lagman:
Directions
- Cut all vegetables into medium strips.
- Cut the meat into medium pieces.
- Heat oil in a cauldron, add cumin and coriander. Heat the spices for 30 seconds and add the garlic, fry for another 30 seconds.
- Add onions and fry for 1 minute.
- Put the meat in a cauldron and fry over high heat, stirring constantly, for 3-4 minutes, until the meat is browned.
- Add carrots and cook for 1 minute.
- Add the tomatoes and continue to fry for 1 minute.
- Add celery and radish, stir and fry for another 1 minute.
- Add all the spices and stir.
- Add eggplants, bell peppers and fry for another 1 minute. Pour in water, bring to a boil and simmer over low heat for 1 hour 20 minutes until tender.
- Cook lagman noodles until cooked (use instructions on package).
- Put the noodles on a plate, put meat, vegetables on top of the noodles, and add broth. Sprinkle with fresh herbs and hot pepper rings.
Enjoy your meal!
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