Lagman in a Multicooker
by Editorial Staff
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! 🙂
Cook: 1 hour
Servings: 6
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:
Directions
- Wash and dry the meat.
- Cut the meat into pieces, about 2×2 cm in size.
- Peel, wash, and cut the onion into half rings.
- Wash sweet pepper and remove seeds. Cut into cubes.
- 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.
- Peel and chop the garlic.
- Wash celery and parsley and chop finely.
- Fry the meat in a multicooker bowl for 10 minutes.
- Put all the ingredients in a bowl, pour over the broth.
- Switch on the Bake / Soup program.
- Meanwhile, boil 2 liters of water. Salt. Put the noodles in boiling water. Let it boil. Cook for 8 minutes over medium heat.
- Throw the finished noodles in a colander.
- 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.
- Lagman in a slow cooker is ready. Serve on a plate sprinkled with fresh chopped herbs.
Enjoy your meal!
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