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.

Summary

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 – 0.5 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:

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Instructions

1. Cut all vegetables into medium strips.
2. Cut the meat into medium pieces.
3. Heat oil in a cauldron, add cumin and coriander. Heat the spices for 30 seconds and add the garlic, fry for another 30 seconds.
4. Add onions and fry for 1 minute.
5. Put the meat in a cauldron and fry over high heat, stirring constantly, for 3-4 minutes, until the meat is browned.
6. Add carrots and cook for 1 minute.
7. Add the tomatoes and continue to fry for 1 minute.

   

8. Add celery and radish, stir and fry for another 1 minute.
9. Add all the spices and stir.
10. 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.
11. Cook lagman noodles until cooked (use instructions on package).

    

12. 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!