Lagman is a very aromatic, slightly spicy, thick first course of meat with vegetables and noodles that everyone will like without exception.
Products
Beef (boneless) – 400 g
Long noodles – 200 g
White cabbage – 130 g
Celery – 2 stalks
Tomato – 1 pc.
Onion – 1 pc.
Carrots – 2 pcs.
Hot red pepper – 1 pc.
Bell pepper – 1 pc.
Green radish – 1 pc.
Tomato paste – 1 tbsp.
Garlic – 2 cloves
Dried adjika – 0.5 tsp.
Ground coriander – 1 tsp.
Vegetable oil – 3 tbsp.
Dried paprika – 1 tsp.
Salt – to taste
How to cook Uzbek lagman:
- Cut the beef into thin strips or small cubes.
- Cut the onion into thin half rings and cut the carrots into small cubes.
- In a deep frying pan with heated sunflower oil, fry the meat until tender. Salt to taste.
- Add onion and carrot. Fry vegetables with meat, stirring constantly, for 5 minutes.
- Chop vegetables at random: cabbage, celery stalks and green radish.
- We also chop the tomatoes, bell peppers and hot peppers quite finely.
- Add tomatoes and peppers to the frying pan with lightly fried meat, onions and carrots.
- Add finely chopped garlic, tomato paste, coriander, dry adjika, paprika, salt and black pepper.
- And lastly, add chopped cabbage, celery and radish to the pan.
- Transfer everything into a saucepan, pour in 6-7 glasses of water. Cook the lagman for 20 minutes (the vegetables should not be overcooked).
- Cook the noodles in salted water until done.
- Place a small amount of cooked noodles in a separate plate.
- Pour the meat sauce with vegetables over the noodles and sprinkle the lagman with herbs if desired.
- Uzbek lagman is ready.
- Enjoy your meal!
