Lagman in a Multicooker

The housewives come to the aid of the technique, which, of course, men invent. Let’s cook lagman in a slow cooker. It’s fast now. And how delicious! 🙂

Summary

Ingredients

• Lamb or beef – 500 g
• Broth – 1.5 l
• Noodles – 250 g
• Bulgarian red pepper – 2 pcs.
• Tomatoes – 2-3 pcs.
• Celery stalk – 2-3 pcs.
• Bulb onions – 1-2 pcs.
• Garlic – 0.5-1 head
• Grated ginger root (optional) – 1 tbsp
• Tomato paste – 2-3 tbsp
• Vegetable oil – 100 g
• Parsley – 0.5 bunch
• Salt to taste
• Pepper to taste
• Red pepper – to taste

How to cook lagman in a multicooker:

Instructions

1. Wash and dry the meat.
2. Cut the meat into pieces, about 2×2 cm in size.
3. Peel, wash, and cut the onion into half rings.
4. Wash sweet pepper and remove seeds. Cut into cubes.
5. Boil the kettle. Pour boiling water over the tomatoes for 1-2 minutes. Then pour cold water over them. Peel the skin. Cut the tomatoes into cubes.
6. Peel and chop the garlic.
7. Wash celery and parsley and chop finely.
8. Fry the meat in a multicooker bowl for 10 minutes.
9. Put all the ingredients in a bowl, pour over the broth.

   

10. Switch on the Bake / Soup program.
11. Meanwhile, boil 2 liters of water. Salt. Put the noodles in boiling water. Let it boil. Cook for 8 minutes over medium heat.
12. Throw the finished noodles in a colander.
13. After the end of the program add the noodles to the soup. Season with salt and pepper. Let the lagman brew in a slow cooker for 20 minutes.

    

14. Lagman in a slow cooker is ready. Serve on a plate sprinkled with fresh chopped herbs.

Enjoy your meal!