Lamb Lagman: a recipe in full detail

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lamb Lagman is a recipe spread far beyond the borders of the historical homeland. By the way, where his homeland is is not known for certain, because many peoples of Central Asia and the Middle East have been preparing lagman for many centuries. If you have not yet mastered the technology of preparing this hearty and tasty dish, read our detailed illustrated instructions. It will allow you to delve into all the intricacies of the process, select the necessary ingredients and create a real culinary masterpiece.

One hundred lagman recipes

Professional chefs have calculated that there are more than a hundred lagman recipes in the world today. It includes a variety of ingredients, but the basis of the dish is always the same: meat, vegetables and homemade noodles. Lamb is especially good for lagman, so it is she who should be preferred. The dish is served as a thick soup or noodles with gravy. Choose the lamb lagman recipe that best suits your family's cooking habits.

With a photo step by step it will be easier for you to comprehend all the subtleties of the process. stock upconfidence, the necessary set of ingredients, a sharp knife and get down to business soon.

Noodle dough

It is no coincidence that this is what needs to be done in the first place. Before cooking, the dough must lie in the refrigerator. At this time, the sauce will be prepared - an equally important component of such a dish as lamb lagman.

Recipe with photo at home shows how the process works. In a bowl, combine 5 eggs and 100 ml of water. S alt, and then gradually add flour and knead the dough. On average, you will use about 800-900 g of flour. Roll the finished dough into a ball, punch it down, wrap it in cling film and send it to "rest" in the refrigerator.

Vegetables for lagman

When choosing vegetables for lagman, feel free to use whatever you like. True gourmets prepare this dish only at the end of summer and beginning of autumn, when it is possible to use ripe seasonal vegetables.

Uzbek lamb lagman recipe contains potatoes, carrots, peppers, tomatoes and onions. Real exotics are sometimes found in Arabic recipes. An important rule: vegetables should be cut coarsely.

If you are not in the mood for experiments, use the following recommendation. Cut 8 medium sized potatoes into slices. Ripe tomatoes are ideal for this dish - cut into quarters a couple of pieces. Peel 2-3 carrots, chop into large sticks. If you are lucky enough to get 3-4 peppercorns of different colors, the dish will be more elegant. Pepper cut into large slices. Onions can be chopped in the form of straws or half rings, and decide how much to take, but do not forget that lamb loves this vegetable very much, it makes it juicier and more aromatic. Not without garlic. You will need it near the head.

Lamb

The lamb lagman recipe with a photo, which is presented in this article, recommends using meat tenderloin without fat and bones. But for this dish, you can use ribs, a shoulder blade, and any other part of the carcass.

Cut into pieces 600-700 g of meat and fry in a cast-iron wok in tail fat or oil. Add onion (4 pcs.), Chopped in half rings. For lagman, you can use different spices, for example, fenugreek, turmeric, ground paprika, chili pepper. Mix them with meat. The onion will release juice, the meat will begin to stew. Let it sit for about 15 minutes, stirring a couple of times while simmering.

Roasting

Lamb Lagman, the recipe of which is presented in this article, is prepared from a relatively small number of products. Our vegetables are already prepared, the meat and onions have just reached the desired condition, and the liquid from the wok has evaporated. Put the potatoes in the wok first if you are using them in the recipe. Carrots will follow. When it becomes soft, load the rest of the vegetables into the sauce. Cover with a lid and let them fry. If it seems to you that there is not enough fat, add a piece of lard. After 10 minutes, add a couple of tablespoons of tomato paste and half of chopped garlic to the lagman.

Stewing is the final chord

It's time to add liquid and start simmering. Vegetable juice partially covers the products. Add boiling water or preheated broth to the wok so that the liquid completely covers the ingredients. Reduce the heat and put out our future lamb lagman for about 20 minutes.

Recipe with photo at home shows what the dish looks like at this stage. But if what you get differs in texture or color, don't be alarmed. It largely depends on the quantity, degree of maturity and color of vegetables and does not play a special role.

Shaping and cooking noodles

While the sauce reaches its condition, it's time to remember our test. It has already "rested" enough and is ready for further manipulations.

Cut it into pieces, roll into balls. Roll out each ball as thin as possible. Cut into strips and boil the noodles in water for 2-3 minutes. Throw on a sieve, let the water drain before cooking lamb lagman. The egg recipe will give you a beautiful yellow hue to the noodles.

Assembly dishes

Noodles ready? And the sauce is sure to be stewed enough? Hurry up and start shaping the dish before the ingredients are cold!

Our lamb lagman recipe with photo shows that this dish is served in the form of a generously drenched saucenoodles. You can mix the ingredients in advance, and then arrange on plates. First of all, pour the fat collected from the sauce over the noodles, mix. Then add the rest of the sauce.

Serving to the table

Lamb Lagman, the recipe of which came to us from Eastern countries, is served with homemade bread, fresh herbs, homemade pickles. This dish is perfect for lunch, because it not only contains enough hearty ingredients, but also a thick tasty broth. If you liked the recipe, be sure to cook lamb lagman for your family.