Lagman is a hearty, aromatic Central Asian meat dish with vegetables and noodles. Let’s make the noodles ourselves. Not traditionally drawn noodles, but still homemade. Even with a simple version of lagman you need to tinker, but the amazingly tasty dish is worth it.
To make the noodle dough, first, dissolve the salt in water. Sift flour into a bowl. Make a depression in the flour and pour salt water into it. Drive eggs there. Mix thoroughly with a spoon.
Then knead an elastic dough with your hands.
Roll out the dough into a thin layer. Let it dry a little. Dust well with flour.
Roll the dough into a roll. Then cut the homemade noodles 3-5 mm wide with a sharp knife.
Boil at least 3 liters of water in a saucepan, add salt. Dip the noodles into boiling water. Bring to a boil, stirring occasionally. Cook the noodles in boiling water until tender (about 2-3 minutes).
Throw the finished noodles in a colander, rinse.
Cut the fat tail fat into small cubes.
Cut the meat into cubes of about 1×1 cm.
Peel the onion, cut into small cubes.
Peel the carrots, cut into small cubes.
Put bacon in the pan. Fry lard over medium heat, stirring occasionally, for 2-3 minutes.
When the fat is melted from the bacon, put the meat in the pan. Fry the meat until half cooked, stirring occasionally, for 15-20 minutes.
Add onions and carrots to the fried meat.
Stir the meat with onions and carrots. Fry for another 10-15 minutes over low heat.
Then cut the cucumbers into cubes.
Cut the tomatoes into cubes.
Peel the potatoes, cut into cubes.
Pour water over the meat with onions and carrots. Add chopped potatoes and bring to a boil.
Put chopped cucumbers and tomatoes in a frying pan with the meat.
Mix everything. Simmer meat with vegetables, covered, until tender, over low heat, about 15 minutes.
Peel and chop the garlic. Rinse greens, chop.
When serving, put the noodles on a deep plate, pour over the sauce with meat and vegetables. Sprinkle with herbs and chopped garlic.
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