The national dishes of Uzbekistan are not only pilaf, samsa, shurpa, manti and barbecue, but also lagman. It is rightly called the “highlight” of traditional Uzbek cuisine. Kaurma lagman, with proper preparation, can diversify its daily menu. It impresses with the incredible taste and aroma of those who try this dish for the first time.
Kaurma Lagman
Essential Ingredients:
- Lamb - 700 grams.
- Cilantro - 7 branches.
- Zira - 3 grams.
- Lagman noodles - 500 grams.
- Garlic - 3 cloves.
- Bell pepper - 2 pieces.
- Ground red pepper - 5 grams.
- Carrots - 1 piece.
- Onion - 2 pieces.
- Tomatoes - 4 pieces.
- Salt is a dessert spoon.
- Vegetable oil - 100 milliliters.
- Eggs - 3 pieces.
Classic Uzbek Lagman Recipe
The first meat to be prepared for a fried lagman. Lamb should be washed, dried with towels or napkins and cut into cubes. Then pour oil into a cast-iron frying pan, heat and put into it slices of mutton. Fry for about 20 minutes. If after the specified time the meat is still harsh, it will need to be extinguished additionally. Why pour a little water into the pan and cover. Cook the lamb until soft.
Vegetable preparation
Next, you need to prepare all the vegetables for the lagman kaurma. Peel the carrots and onions and rinse with the bell pepper under the tap. Then cut them into thin strips. After the pieces of lamb are ready, they should be salted, sprinkled with pepper and put onions on them. Fry them together for another fifteen minutes, stirring constantly. Next, add carrots and bell peppers to the pan. Stir and fry until vegetables are soft.
Now it’s the turn of tomatoes, which are desirable to choose sweet varieties. Wash them, cut into slices and put in a pan to the previously fried ingredients. Fry all together, stirring, until almost the entire liquid has boiled. Boil water on a separate fire, salt and lower the finished noodles into it for 3-4 minutes. Then put it in a colander. When the water drains, add it to the pan. Add all the spices, salt and chopped garlic cloves immediately.
Fry for another 10 minutes, cover, turn off the heat and let it brew for 5-7 minutes. To serve food on the table, you still need to cook an omelet and chop cilantro. Put a frying pan with oil on fire. Break eggs into a deep plate and beat them with a whisk with salt. Pour the mixture into a preheated pan and fry the omelet, which, after cooling, cut into strips. It remains only to beautifully serve the recipe Uzbek kaurma lagman. Why do you need to take a large dish and put a lagman on it. Place chopped omelette on top and garnish with finely chopped cilantro. A delicious, fragrant and delicious oriental dish is ready to be served on the dining table.
Lagman with lamb and vegetables
Product List:
- Potato - 6 pieces.
- Lagman noodles - 1 kilogram.
- White cabbage - 1 forks.
- Lamb fillet - 1 kilogram.
- Tomato paste - 4 tablespoons.
- Onion - 2 heads.
- Mayonnaise - 150 grams.
- Allspice - 6 pieces.
- Carrots - 2 pieces.
- Bay leaves - 5 pieces.
- Bell pepper - 5 pieces.
- Table vinegar - 1 tablespoon.
- Eggplant - 2 pieces.
- Garlic - 5 cloves.
- Tomatoes - 2 pieces.
- Chili pepper - 1 piece.
- Zucchini - 2 pieces.
- Jusai onion - 50 grams
- Salt - 1 tablespoon.
- Ground pepper - 1/5 teaspoon.
- Soy sauce - 100 milliliters.
- Greens - 150 grams.
- Oil - 10 tablespoons.
Cooking process
An Asian dish like lagoon noodles with lamb and vegetables is prepared according to several different recipes. But in any case, the result is a fragrant, satisfying and hot meal that impresses with its unique taste. It can be served on the dining table, and for dinner. Almost every Uzbek dish is famous for its unique and unforgettable taste. This recipe for kaurma lagman is no exception. To cook it, you must first marinate the lamb.
Wash the meat well, dry it and cut it into pieces on a cutting board. Then transfer to a deep bowl, pour in soy sauce, 3 tablespoons of oil and pepper. Mix thoroughly until the spices are evenly distributed over the mutton pieces and leave for 30 minutes.
Then, in any order, wash, dry and finely chop all the vegetables included in the Lagman kaurma recipe. Chop onion jusai one centimeter long. Then, according to the instructions, boil the finished lagman noodles, put it in a colander and set aside for a while. Then put a deep frying pan on the fire and heat oil well in it. Put the pickled pieces of lamb in it and fry over high heat until a crust forms.
Then reduce the power of fire and add cabbage. Stir and fry for 5 minutes. Then put the carrots in the pan with onions and fry for another 5 minutes. Pour a little boiling water and simmer for about 25 minutes. Then, to the mutton stew with cabbage, onions and carrots, you need to add tomato paste, potatoes, eggplant, zucchini, bell pepper, allspice, tomatoes and salt. Fry all the lagman kaurma ingredients for another 10 minutes.
Next you need to pour table vinegar, add bay leaves, passed through a press of garlic, very finely chopped small chilli. Cover and simmer for 50 minutes. After cooking vegetables with lamb it is required to take portioned deep plates. Lay lagman noodles at the bottom, and mutton fried with vegetables and spices on top. You can complement an already tasty and aromatic dish if you wish with a spoon of mayonnaise, chopped herbs and onion jusai. Then immediately serve for dinner.
A delicious oriental dish not only diversifies the usual diet, but also allows you to learn a little more about the culture and food of another people.