Lagman is a traditional dish, which is prepared in the countries of Central Asia. It always consists of homemade noodles and meat, and the remaining components vary depending on its recipe. It can be both the first dish, and the second, but the roasted lagman is a more original and exotic option.
Grilled lagman in Uighur
Ingredients:
- beef - 400 g;
- vegetable oil - 3 tbsp. spoons;
- vegetables - 300 g;
- dumpling pastry - 200 g;
- fresh greens - 1 bunch;
- spice.
Preparation
Meat washed well, dried with a towel and cut into small slices. In a deep frying pan, warm up a small amount of vegetable oil and put first beef, and then shredded vegetables. They can be taken any you have available - Bulgarian peppers, tomatoes, potatoes, onions, carrots, etc. Salt and pepper all to taste, add a little boiled water, cover with a lid and simmer the meat with vegetables for about 15 minutes on medium heat. That's all, the gravy is ready.
Pelmen dough rolled into a thick layer, we divide it into portions, we form from each piece a sausage and stretch it in different directions, so that a thin flagellum is obtained. We do this very gently and carefully, so that the dough does not tear. Now take a large saucepan, pour water into it, put it on a strong fire and bring it to a boil.
After that, we throw our noodles and get in the way, without stopping, so that the dough does not stick to the bottom and to each other. As soon as the noodles come up, immediately turn off the fire, drain carefully the water and add a few spoons of vegetable oil, stir. Spread the noodles in the sauce, stir and fry on high heat for about 5 minutes until the entire liquid evaporates.
Grilled lambman in Uzbek style
Ingredients:
- lamb - 500 g;
- vegetable oil;
- tomato paste - 100 ml;
- bulb - 3 pieces;
- egg - 2 pieces;
- garlic - 5 denticles;
- spice.
For the test:
- flour - 500 g;
- water - 200 ml;
- egg - 1 piece;
- salt.
Preparation
Let's consider with you how to cook a roasted lagman. First we knead the dough for homemade noodles . In the water, break the egg, throw salt, mix well and gradually pour in the flour. We knead the mass until the dough becomes homogeneous and steep. After that, we roll it into a bowl, cover it with a bowl and set it aside for half an hour. Then roll out the dough with a thin layer and cut into strips using a machine. Leave the noodles for a while, so that it is easy to dry.
In a saucepan pour water, put on a stove, bring to a boil, throw noodles and cook until done. Then we throw it into a colander and water it with vegetable oil. Lamb is washed, we remove the film, remove the bones and cut the meat into very small cubes. We peel the bulb from the husks and shred the semirings. Garlic squeezed through the press.
In Kazan we pour vegetable oil, warm it well, pour out a ray and fry it until golden. After that, we spread mutton, throw spices to taste and mix thoroughly. Next, put the tomatoes and tomato paste to the meat, add the garlic mass and mix again. Well, the sauce is almost ready, we set it aside for the time being.
And we take with you another frying pan, warm up a little vegetable oil, beat the eggs and pour them. We roast our omelette from both sides, and then cut into small pieces. Add the noodles to the frying pan, mix it, spread the cooked vegetable sauce, fry for a few more minutes, stirring constantly. We put the ready lagman in a deep plate, sprinkle with fresh shredded herbs, and serve it to the table.