Cooking real oriental beef lagman

Beef lagman is one of the most popular oriental dishes. It is prepared in many countries, and each has its own options, secrets and subtleties. But the most delicious of all is considered to be Uzbek beef lagman, with hand-made noodles and aromatic seasonings. Go to a real teahouse and try this dish, of course, very healthy, but not always possible. It is much easier to try to touch the mysterious culinary recipes of the East right in your kitchen. So how to cook beef lagman?

The basis of the dish is special noodles and spicy sauce. It is equally important to choose a good and high-quality meat. In the classic version, the noodles for the lagman are prepared independently, exclusively by hands, pulling the dough into long appetizing stripes. But now it’s not necessary to spend hours and efforts; you can buy everything you need in the store. To cook beef lagman, you need ready-made noodles, 300 g of fillet, three potatoes, carrots, three onions, a pair of sweet Bulgarian peppers, two tomatoes and 50 g of tomato paste, vegetable oil, three cloves of garlic, fresh greens - celery, parsley and dill, seasonings, salt, sugar. The classic seasoning mix includes curry, cumin, bitter and bell peppers, star anise, saffron, cilantro. The main thing is star anise, also known as an asterisk. It has a strong spicy taste, something similar to anise. Do not be too zealous with this spice - just a couple of petals.

For cooking, you will need a cauldron or a deep frying pan. Let's start with the sauce. Pour the vegetable oil into the pan, peel, chop and fry the onions. Finely chop the meat and send to the onion. Fry for seven minutes over high heat, stirring quickly and not allowing to burn. While the meat is browned, peel and dice the carrots. Add it to the pan with tomato paste and cook for another ten minutes. Combine the pepper and tomato mixture. For beauty and a richer taste, use peppers of different colors. Fry for another five minutes, then pour a couple of glasses of water into the cauldron so that the frying turns into soup. Send potatoes peeled and diced into it. Add spices, salt, sugar, close the lid and cook over medium heat for ten minutes. Due to the fact that the potatoes are finely diced, in ten minutes it will have time to cook until cooked. Beef lagman is almost ready. It can be sprinkled with finely chopped fresh herbs and covered. Boil the noodles and place them on deep serving plates. Pour over the aromatic sauce resulting in a cauldron. In each plate, add an additional portion of herbs and garlic, which will add a little spiciness.

The real beef lagman according to the Uzbek recipe is ready for serving. Gather the whole family and find out for yourself why this dish is so popular in all countries of the East. Surely, you will want to cook it more than once.