Tasty, fragrant, hearty lamb lambman is traditionally prepared in Central Asia. It is a cross between the first dish and the second, has many recipes, including from different meats. But the classic lagman is always lamb and a combination of two parts - waji meat sauce and special elongated noodles.

The essence of cooking is in combining fried and stewed meat with various vegetables and boiled noodles. Layers of meat with pasta with fresh herbs, spices, seasonings, give a unique Asian taste and rich aroma. It is worth a try!

Cooking in Uzbek

Uzbek-style Lagman is cooked only on real handmade noodles, no spaghetti and other pasta is needed here. Therefore, he should pay special attention. By the way, on this basis all other variants of a delicious dish are prepared. We'll have to do everything from start to finish, including making real Uzbek noodles for lagman.

For a true Asian taste, you need to go to the market and buy good products and spices.

So, to prepare the broth, take:

  • one and a half kg of lamb bones from the neck or brisket;
  • three tomatoes and carrots;
  • a couple of onions;
  • black pepper and salt.

For noodles you will need:

  • 1 kg of flour;
  • one and a half glasses of water;
  • 3 eggs;
  • salt.

For waji:

  • 1.5 kg of various vegetables, including bell pepper, onions, carrots, turnips, garlic. Proportions are not significant;
  • a pound of lamb pulp;
  • 4 tomatoes;
  • 3 potatoes;
  • salt and zira;
  • greens for sprinkling (cilantro, dill, parsley).

We will spend at least two hours on everything, but the result is worth it!

So, we are preparing a real Uzbek lagman.

  1. Combine salt, water and flour, knead a cool dough.
  2. We put it in film and wait an hour.
  3. We cut into pieces, stretch each in turn in length, fold the edges to the middle in half.
  4. We roll with our hands like a tourniquet, periodically lubricating our hands with any vegetable oil.
  5. Holding the tourniquet with your hand, stretch it second.
  6. We do the same with another piece of dough. Having made a similar blank from it, we postpone it and work with the first one. We roll the first tourniquet around the table with our palms, twisting it a little.
  7. As the tourniquet becomes thinner quite strongly, we put it with a spiral on the spacing smeared with oil, we grease the spiral with oil and, covering it with a film, set it aside. So do with all the pieces of dough.
  8. We set to fry the bones or ribs, after them we put in the butter and mutton, cut into small pieces.
  9. While the meat is fried, we cut into strips carrots, peppers, turnips and other selected vegetables.
  10. We put carrots, turnips and onions in a roasting pan for meat.
  11. Fry a little, add chopped tomatoes or tomato paste, add slices of bell pepper.
  12. Pour in frying water so that everything covers, wait for the boil, salt it. Next, add finely chopped potatoes, garlic, spices and herbs.
  13. While still a little put out, continue to work with the test. Cooked harnesses must be stretched again. To do this, we pull 2-3 threads of dough and, wrapping them around our hands, we force them onto the table in order to beat off a little. A couple more times, so we sip the dough, achieving finer stretching.
  14. Cook the cooked noodles in a large volume of salt water, stirring so that it does not stick to the bottom. Cooking time - 3 minutes.
  15. Recline, rinse with cold water, pour boiling broth on top, spread the stew on top and sprinkle with herbs.

For cooking noodles of salt, 10 tablespoons per 5 liters of water are taken - the water should be well salty.

Lamb lagman - a classic recipe

A classic step-by-step mutton recipe is prepared with radish.

Take:

  • 0.5 kg of good quality mutton;
  • liter of broth;
  • 1 pc. potatoes, carrots, onions, radishes, tomatoes, peppers;
  • 2 tablespoons of tomato paste;
  • some vegetable oil;
  • garlic to taste;
  • spices - coriander, marjoram, rosemary and others, well combined with lamb;
  • salt, pepper, herbs.

This is done step by step.

  1. Cut the meat into small pieces.
  2. Peel and cut vegetables or straws, or cubes.
  3. In a cauldron or deep frying pan in hot oil, fry the meat, gradually add carrots, onions, radish.
  4. As the vegetables are fried, put the tomatoes and tomato paste.
  5. Lastly, when everything is fried, the potatoes are put.
  6. Chopping the garlic, put it in a cauldron, mixing, simmer for several minutes.
  7. Stew lamb slices in broth or water to make them soft. Season with spices, salt, simmer for another 10 minutes.
  8. At this time, boil the noodles, cook the greens and add everything to the cauldron. Already on the stove turned off, the dish should reach.

How to cook in Tatar

There are no significant differences between the Tatar lagman, except for the use of eggplant in vegetables and skewers based on katyk. Radish for the Tatar version is taken black.

Katyk is a traditional sour-milk product that looks like yogurt. Everything else is prepared in the same way as in the classic recipe. There is no place for pork in the Tatar lagman, but lamb and beef are often used.

With the addition of radish

Any lagman can be prepared from the set of vegetables that the hostess currently has. Of course, the winter lagman is simpler in composition than the summer one. They cook it without eggplant, tomatoes, but radish is used very actively.

 

In the Tatar version, black radish is preferable, the Uzbek lagman is cooked more often with green. By the way, a delicious vegetable lagman is obtained with radish - it’s important, well, to fry the vegetables and season them properly with spices.

Traditional Uyghur lamb lagman

It is said that it was the Uyghurs who brought the recipe for cooking lagman from China to Central Asia. Attempts to find a real Uyghur recipe were unsuccessful.It is only known for certain that the Uighurs do not use a cauldron for their dish; their tool of production is pans with thin walls. On them, vegetables and meat are more fried and crispy. Another feature of the Uigur lagman is that it looks more like a second dish - with thick sauce and lots of noodles. Everything else is prepared in the same way as a regular mutton lagman.

Dungan mutton fillet

The Uzbek dish lagman has many recipes, and each nationality prepares it with its own characteristics. So the Dungans living in Central Asia and China have their own recipe.

 

The difference between the Dungan lagman is that only red meat is used for its preparation, and also the national seasoning of teho and leaves of the plant, reminiscent of garlic or wild garlic to taste, is jusai. It is also important that this lagman is quite thick, about such that the spoon is in it.

You will need products:

  • lamb fillet - half a kilo;
  • wild garlic or jusai - 150 g;
  • carrots - 1 pc.;
  • 4 onions;
  • half green radish;
  • 2 tbsp. tablespoons of tomato paste;
  • garlic;
  • cool, red and black pepper, salt.

First, fry the meat, chopped into small cubes in oil, then “grate” the onion, add carrots, jusai, and tomato. At the very end, chopped medium-sized radish is placed. Everything is fried again and poured with hot water or broth. It is stewed and then simmered over the smallest fire while the noodles are cooked.

Step-by-step recipe in a multicooker

Lagman in a slow cooker cook like this.

  1. Grams of 600 mutton are taken, cut into small pieces, sent to the slow cooker to the “Baking” or “Frying” mode. Of course, first a little vegetable oil is poured into the bowl.
  2. For about 30 minutes the meat is fried, meanwhile, onions (2 pcs.), Carrots (1 pcs.), Radish (1 pcs.) Are chopped. Instead of radish, you can take celery root, it also gives an unusual and pleasant aroma.
  3. Sliced ​​vegetables are put to the fried meat, everything is mixed.
  4. Then it remains to peel and dice 3 potatoes, a couple of sweet peppers, as many cloves of garlic and greens.
  5. Add everything to meat with vegetables, salt, pepper, pour the divorced two tablespoons of tomato paste and add water to get a pretty thick. Close and simmer for an hour and a half.
  6. During this time, boil any noodles and serve, pouring sauce with meat and vegetables.

In a cauldron at the stake

At the stake, the dish comes out especially delicious. And in cooking, it is almost no different from an ordinary lagman, cooked on a stove.

 

Of course, noodles are boiled separately. And the vaja is being prepared precisely in a cauldron, with smoke. For it, you can take, in addition to the usual set of vegetables and meat, also zucchini, a lot of pepper, and fresh tomatoes. If you cook at the stake, it means summer is in the yard and everything that grows in the country is suitable for cutting into a lagman.

To fry meat and onions, use the strongest fire, and when you start to simmer everything together, scatter the coals a little, and the heat will decrease.

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