Kaurma lagman: the best recipes of the Uzbek dish

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

The national dishes of Uzbekistan are not only pilaf, samsa, shurpa, manti and barbecue, but also lagman. It is rightly called the "highlight" of traditional Uzbek cuisine. Kaurma lagman, with proper preparation, will be able to diversify the daily menu. It impresses with its incredible taste, as well as the aroma of those who try this dish for the first time.

Kaurma Lagman

Required ingredients:

1. Lamb - 700 grams.
2. Cilantro - 7 branches.
3. Zira - 3 grams.
4. Noodles for lagman - 500 grams.
5. Garlic - 3 cloves.
6. Bulgarian pepper - 2 pieces.
7. Ground red pepper - 5 grams.
8. Carrots - 1 piece.
9. Onions - 2 pieces.
10. Tomatoes - 4 pieces.
11. S alt - dessert spoon.
12. Vegetable oil - 100 milliliters.
13. Eggs - 3 pieces.

Classic Uzbek lagman recipe

Meat is cooked first for the fried lagman. Lamb should be washed, dried with towels or napkins and cut into cubes. Then into a cast iron skillet.pour in the oil, heat it up and put the pieces of lamb in it. Roast for approximately 20 minutes. If after the specified time the meat is still harsh, it will need to be further stewed. Why pour a little water into the pan and cover with a lid. Cook lamb until soft.

Preparing vegetables

Next, you need to prepare all the vegetables for kaurma lagman. Peel the carrots and onions and rinse under the tap together with the bell pepper. Then cut them into thin strips. After the pieces of lamb are ready, they should be s alted, sprinkled with pepper and put onions to them. Fry them together for another fifteen minutes, stirring constantly. Next, add carrots and bell peppers to the pan. Stir and fry until the vegetables are soft.

Now it's the turn of tomatoes, which it is desirable to choose sweet varieties. Wash them, cut into slices and put in a pan to the previously fried ingredients. Fry everything together, stirring, until almost all the liquid boils away. Separately, boil water over a fire, s alt and dip the finished noodles into it for 3-4 minutes. Then put it in a colander. When the water drains, add it to the pan. Immediately add all the spices, s alt and chopped garlic cloves.

Fry for another 10 minutes, cover, turn off the heat and let it brew for 5-7 minutes. To serve the dish, you still need to cook an omelette and chop the cilantro. Put a frying pan with oil on the fire. Break the eggs into a deep bowl and beattheir whisk with s alt. Pour the mixture into a preheated pan and fry the omelet, which, after cooling, cut into strips. It remains only to beautifully serve the Uzbek kaurma lagman prepared according to the recipe. Why do you need to take a large dish and put a lagman on it. Place chopped omelet on top and garnish with finely chopped cilantro. Delicious, fragrant and delicious oriental dish is ready to serve at the dinner table.

Laghman with lamb and vegetables

Product list:

1. Potatoes - 6 pieces.
2. Noodles for lagman - 1 kilogram.
3. White cabbage - 1 fork.
4. Lamb fillet - 1 kilo.
5. Tomato paste - 4 tablespoons.
6. Onion - 2 heads.
7. Mayonnaise - 150 grams.
8. Allspice - 6 pieces.
9. Carrots - 2 pieces.
10. Bay leaves - 5 pieces.
11. Bulgarian pepper - 5 pieces.
12. Table vinegar - 1 tablespoon.
13. Eggplant - 2 pieces.
14. Garlic - 5 cloves.
15. Tomatoes - 2 pieces.
16. Chili pepper - 1 piece.
17. Zucchini - 2 pieces.
18. Jusai onion - 50 grams
19. S alt - 1 tablespoon.
20. Ground pepper - 1/5 tsp.
21. Soy sauce - 100 ml.
22. Greens - 150 grams.
23. Oil - 10 tablespoons.

Cooking process

An Asian dish like lagman noodles with lamb and vegetables is prepared according to several different recipes. But in any case, the result is a fragrant, satisfying and hot dish that impresses with its unique taste. It can beServe for both lunch and dinner. Almost every Uzbek dish is famous for its unique and unforgettable taste. This recipe for kaurma lagman is no exception. To prepare it, you first need to marinate the lamb.

Wash the meat well, dry it and cut into pieces on a cutting board. Then transfer to a deep bowl, pour in soy sauce, 3 tablespoons of oil and pepper. Mix thoroughly until the spices are evenly distributed over the lamb pieces and leave for 30 minutes.

Then, in any order, wash, dry and finely chop all the vegetables included in the lagman kaurma recipe. Chop onion dzhusai one centimeter long. Then boil the finished lagman noodles according to the instructions, put them in a colander and set aside for a while. Then place a deep frying pan on the fire and heat the oil in it well. Put marinated lamb pieces in it and fry over high heat until a crust forms.

Then turn down the heat and add the cabbage. Stir and fry for 5 minutes. Then put the carrots in the pan with onions and fry for another 5 minutes. Pour in some boiling water and simmer for about 25 minutes. Then, to the lamb stewed with cabbage, onions and carrots, you need to add tomato paste, potatoes, eggplants, zucchini, bell peppers, allspice, tomatoes and s alt. Fry all the ingredients of kaurma lagman for another 10 minutes.

Next, you need to pour in table vinegar, add bay leaves, passed throughpress garlic, very finely chopped small chilli. Cover and simmer for 50 minutes. After cooking vegetables with lamb, you need to take a la carte deep plates. Put lagman noodles on the bottom, and lamb fried with vegetables and spices on top. You can supplement an already tasty and fragrant dish with a spoonful of mayonnaise, chopped herbs and jusai onions if you wish. Then immediately serve for dinner.

A delicious oriental dish not only diversifies your usual diet, but also allows you to learn a little more about the culture and food of another people.