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Some consider lagman a soup, others a second course. Today we will cook this very unusual dish.
Central Asian national dish
Good afternoon!Today we will cook a hearty and delicious halal dish - lagman, that is, lamb with homemade noodles. This is a popular Central Asian national dish of the Uyghurs and Dungans living in Kazakhstan, Kyrgyzstan and China (Xinjiang).
Some consider lagman a soup, others a second course. There are a lot of recipes for making lagman: Uzbek, Uyghur, Kyrgyz, etc.
Ingredients For Noodles:Wheat flour, premium grade - 300-500 gChicken egg - 3 pcs.WaterSalt
For broth:Meat - leftovers, bonesWater - 5 litersMeat:Beef or lamb - 1 kg (pulp, fillet)Fat tail / fatBulb onions - 2 pcs.Tomatoes - 2 pcs.Eggplant - 2 pcs. - to your tasteSweet pepper - 2 pcs.Capsicum red pepper (bitter, not hot) - 1-2 pcs.Garlic - 1 pc. (head) Fresh greens (cilantro) - 50 gPotatoes - 1 kg Salt - to taste Black pepper - to taste Bay leaf Pepper peas Zira - 0.5 teaspoonStar anise - 1 starThyme - 0.5 teaspoonHmeli-suneli - to taste
How to cook it?1. We cut the saddle of the ram into bones, meat and lard2. Put a pot of water on the fire, put bones, onions and carrots3. Prepare vegetables: - make cuts on tomatoes, dip in boiling water for 20 seconds, then put in ice water and easily remove the peel - peel and cut the onion into small cubes - peeled tomato, bell pepper, cut eggplant into large cubes - hot pepper clean from seeds and chop finely - chop the garlic4. Cut the fat tail fat for frying and put in a cauldron, fry until tender and take out.5. Add the onion, bring it to transparency and add the meat.6. Fry the meat and add the tomato, bell pepper, eggplant; mix7. Add seasonings: suneli hops, cumin and thyme, half a teaspoon each8. Fill in coarsely chopped potatoes and garlic, for taste you can put star anise9. Add a glass of water and leave to simmer for 40 minutes10. Prepare the noodles: - separate the whites from the yolks - make a funnel in the sifted flour - pour the yolks into the funnel - mix a little and pour in salted water - knead the elastic, steep dough - leave the dough to rest for 30 minutes - then roll the dough thinly, sprinkle with flour, collect it as shown in the video and cut the noodles, shake it and leave it to dry for a couple of minutes11. We take out bones, onions and carrots from the broth12. Add bay leaves and peppercorns13. Put the noodles in the boiling broth, mix and boil for 3-4 minutes.14. We take out the finished noodles and put them in a deep plate, then put vegetables with meat next to them, be sure to fill them with the broth where the noodles were cooked, sprinkle with herbs15. Serve with a flatbread
The dish is ready, bon appetit!