Lagman is considered a very satisfying and rich noodle soup. Almost all the housewives get it very tasty and fragrant. Today there are so many recipes for this dish. Each of them is attractive in its own way.
Varieties of lagman
Consider the main options that are prepared most often:
- Uigur lagman - this dish is quite thick, and itβs difficult to call it soup. Gravy is also prepared with a minimum amount of liquid.
- Dungan lagman. Here it is allowed to add as much water as the hostess herself needs to prepare the dish. And most often the noodles are fried.
- Uzbek lagman. It looks more like a classic lagman soup. This dish has a lot of liquid and a little noodles.
- Kazakh lagman. A feature of this dish is an omelet, which is fried, then cut into strips and added to the soup.
- Tajik lagman. At the end of cooking, sour milk is added to this dish, and all other ingredients, as in the classic recipe.
Each nation adds additional ingredients to its recipe. And if you put your soul into cooking, then any option will be extremely tasty.
It will take a lot of time to prepare a classic lagman, as certain culinary skills are needed here. It is rare that a hostess decides to cook this dish in the evening after a hard day. But cooking a lagman with minced meat in a simplified form will be within the power of any, not even an experienced chef. Consider how to cook this tasty, satisfying and simple dish.
Lagman Recipe with Minced Meat
The dish is cooked in one hour. Cooking it is simple and fast enough.
First of all, you need to cook the ingredients that will be part of the lagman with minced meat. The components are designed for four servings.
Ingredients
To prepare the lagman with minced meat you will need:
- boneless beef - 0.8 kg;
- carrot - 3 pcs.;
- white onion - 2 pcs.;
- two sweet red bell peppers;
- one large eggplant;
- fresh and fairly ripe tomatoes - 3 pcs.;
- sunflower oil - half a glass;
- garlic - 1 head;
- one hot pepper;
- spices: ground black pepper - 1β4 tsp, zira - 1 tsp;
- parsley - 1 p.;
- basil - 2 branches;
- finished dry noodles - 600 g.
Cooking method
With minced meat lagman (photo provided in the article) is prepared as follows. First you need to cut off all the unnecessary films and cartilage from the pulp of beef.
Cut the meat into small pieces and pass through a meat grinder.
Next, prepare the vegetables.
Peel and dice the onion into small cubes. Heat the pan and fry.
Then you need to put the minced meat in a frying pan and, without reducing the fire, fry the meat until the juice boils away, always stirring constantly.
As soon as the meat begins to crumble, you need to add the grated carrots, reduce the heat and close the lid. After four minutes, mix everything thoroughly and top with a layer of sweet pepper, after cutting it into small cubes. And cover the pan again with a lid.
Next, you need to peel the eggplant and cut into the same cubes. After four minutes, all that is in the pan must be mixed and add a layer of eggplant and cover again from above.
While the vegetables are stewed in a pan, you need to rinse the tomatoes, then remove the peel from them and crush it well with a knife. If there are no juicy and soft tomatoes, it is better to use tomato paste.
Five minutes after adding the eggplant, you can put the tomatoes in a pan, mix, salt and add spices, then hot pepper and garlic, finely chopped. If the tomatoes are sour, you can add a little sugar.
Cover and simmer for about 20 minutes. At the end, you can put basil leaves and 1 bunch of parsley. At that time, while the sauce is stewed, you need to boil the noodles, strain and arrange in deep bowls, then you need to spread the lagman from the minced meat and sprinkle with parsley.