Rifled Lagman
by Editorial Staff
One of the most common dishes in Uzbekistan is lagman. If you have eaten a real lagman at least once in your life, you will always love it. We present you a recipe for sliced lagman (kesma lagmon).
Ingredients
- For the test:
- Flour – 500 g
- Water – 180 g
- Eggs – 1 pc.
- Salt – 1 teaspoon
For the sauce (important):
- Lamb (pulp) – 350 g
- Potatoes – 1 pc.
- Carrots – 1 pc.
- Sweet pepper – 1 pc.
- Tomatoes – 2 pcs.
- Bulb onions – 1 pc.
- Garlic – 3 cloves
- Vegetable oil – 50 ml
- Water – 600 ml
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Zira – 0.5 teaspoon
For seasoning:
- Garlic – 100 g
- Ground hot pepper – 70 g
- Vegetable oil – 120 g
How to cook lagman:
Directions
- Cooking the noodle dough. Dissolve 1 teaspoon of salt in 180 ml of warm water, add the egg and mix well.
- Pour 500 grams of flour into a mixer bowl, pour the resulting liquid into it.
- Knead the tough dough at low speed for 10 minutes or knead the tough dough by hand. Leave the dough under the bowl for 30-40 minutes for proofing.
- Roll out the noodle dough into a layer 1.5-2 mm thick.
- Slice the noodles, about 0.5 cm wide. I do this on an electrically driven machine, but today there is a huge selection of Italian manual machines on sale, with which it is a pleasure to cook noodles.
- Boil the chopped noodles in a large amount of saltwater, just a little short of cooking.
- Remove from heat, decant the water, and immediately rinse in cold water to stop cooking. We do not pour out the water in which the noodles were cooked, it will still be useful to us for vazhu – sauce for lagman.
- Let’s start making the vazhu sauce. Cut 350 grams of fatty lamb into small cubes.
- Fry the meat in 50 grams of well-heated vegetable oil.
- Add the onion chopped in half rings and fry with the meat until golden brown, stirring all the time.
- Add 2 tomatoes cut into half rings, mix everything well and fry for another 6-7 minutes.
- Chop the garlic.
- Add three chopped garlic cloves, mix.
- Cut the potatoes, carrots, and bell peppers into cubes with a side of 0.5 centimeters. We put vegetables in a cauldron.
- Mix everything well, add one teaspoon of salt with the top, half a teaspoon of pepper and half a teaspoon of cumin (optional), mix everything well again.
- Pour the meat with vegetables into 600 ml of the broth in which the noodles were cooked, bring to a boil, and cook over low heat for 40 minutes.
- While the vaha is boiling, we will prepare lozi – a spicy seasoning for lagman. To do this, put 100 grams of chopped garlic and 70 grams of hot ground pepper in 120 grams of heated vegetable oil, turn off the heat and mix everything well – the seasoning is ready.
- If the carrots are ready in the sauce, then the sauce is also ready. We put the noodles in the box, pour boiling water, wait a couple of seconds, and drain the water.
- Pour the sauce over the noodles. Serve sliced lagman to the table with vine seasoning and finely chopped herbs.
Enjoy your meal!
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