The recipe for lagman at home

Lagman is a Central Asian culinary duet of ingredients - home-made noodles and waji. This is what sauce is called, made from meat and vegetables. Traditionally, in Central Asia, for the preparation of this dish, lamb is used, and noodles are prepared with a special lagman.

But on our vast spaces this culinary dish has been modified somewhat and tailored to our taste. Meat for its preparation can be used in absolutely any variety, and as a lagged noodle take the usual home or purchased spaghetti. Any variant is worthy of attention and veneration due to excellent taste.


A simple recipe for beef lagman at home

Ingredients:

Preparation

Beef mine, we dip the paper towels with excess moisture, cut it into small slices and brown it with vegetable oil in a cauldron or thick-bottomed sauté pan. Then add a little water, cover the lid with a cauldron and bring the meat almost to the ready.

We evaporate the remaining moisture, pour a little vegetable refined oil and throw the previously peeled and cut into half rings, onions, carrot and radish straw and fry, stirring, for several minutes. In the meantime, we remove the peppers from the peduncles and seeds, cut them into small pieces and also put them into the kazanok. After three minutes, add the tomato paste, chopped tomatoes, after removing them from the skins, finely chopped garlic, fry two minutes and pour in hot water. The density of the lagman is determined by its preferences.

Chuck the dish ground with a mixture of peppers, spices and salt, throw leaves laurel and sweet pepper peas. After the dish boils, we reduce the fire to a minimum, and we squish it for another ten to fifteen minutes.

Now it remains only to cook until ready for home noodles or spaghetti. When serving, put a bowl of noodles in a bowl, pour the meat sauce - wajoy and tinker with fresh herbs.

Recipe for lagman from pork at home

Ingredients:

Preparation

Pork is washed, dried and cut into small slices. In a frying pan with a thick bottom, pour a little vegetable oil, heat it on high heat, fry the pork to a crusty crust and transfer it to a cauldron or a pan. Add about one liter of hot water, bring to a boil, cover the lid, and cook on moderate heat for forty minutes.

In the same pan where the meat was roasted, add more butter if necessary, and brown the previously peeled onions and carrots. In five minutes we add the chopped cabbage, the Bulgarian pepper and also fry. Pour a little broth and let the vegetables under the lid in for seven minutes. Then we chop the sliced ​​tomatoes and chili, we savor the dish to taste with salt, ground black pepper, spicy herbs and zira, throw peas of sweet pepper, laurel leaves and fresh greens. We shift the contents of the frying pan into a saucepan, add the hot water to the desired density, throw the chopped garlic, a little sugar and pat the vaju on moderate fire for another seven minutes.

When ready, we put into the deep plate pre-cooked home noodles until ready, pour the meat sauce with vegetables and serve it to the table.

If desired, you can season the dish in a plate squeezed through the press with a clove of garlic.