Lamb lagman - a recipe spread far beyond the borders of the historical homeland. By the way, where his homeland is, it is not known for certain, because the lagman has been prepared for many centuries by many peoples of Central Asia and the Middle East. If you have not yet mastered the technology of preparing this hearty and tasty dish, rather read our detailed illustrated instructions. It will allow you to delve into all the intricacies of the process, select the necessary ingredients and create a real culinary masterpiece.
One Hundred Lagman Recipes
Professional chefs have estimated that there are more than a hundred Lagman recipes in the world today. It contains a variety of ingredients, but the basis of the dish is always the same: it is meat, vegetables and homemade noodles. The lamb is especially good for the lagman, so she should be preferred. The dish is served in the form of a thick soup or noodles with gravy. Choose the lambman recipe for lamb that best suits your family’s culinary habits.
With a photo step by step it will be easier for you to understand all the subtleties of the process. Stock up on the confidence, the necessary set of ingredients, a sharp knife and get down to business soon.
Noodle dough
It is no coincidence that this is what needs to be done first. Before cooking, the dough should lie in the refrigerator. At this time, sauce will be prepared - an equally important component of such a dish as lamb lagman.
A recipe with a photo at home shows how the process occurs. In a bowl, combine 5 eggs and 100 ml of water. Salt and then gradually add the flour and knead the dough. On average, you will consume about 800-900 g of flour. Roll the finished dough into a ball, knead, wrap in a film and send it to rest in the refrigerator.
Vegetables for lagman
When choosing vegetables for a lagman, feel free to use whatever you love. Real gourmets prepare this dish only in late summer and early autumn, when it is possible to use ripe seasonal vegetables.
Uzbek mutton lagman recipe contains potatoes, carrots, peppers, tomatoes and onions. In Arabic recipes, sometimes there is a real exotic. An important rule: vegetables need to be cut large.
If you are not set up for experimentation, use the following recommendation. 8 medium-sized potatoes cut into circles. Ripe tomatoes are ideal for this dish - cut a couple of pieces into quarters. Peel 2-3 carrots, chop with large sticks. If you are lucky to get 3-4 peppercorns of different colors, the dish will be more elegant. Cut the pepper into large slices. Onions can be chopped in the form of straws or half rings, and how much to take, decide for yourself, but do not forget that lamb loves this vegetable very much, it makes it juicier and more aromatic. Do not do without garlic. It will be needed near the head.
Mutton
A mutton lagman recipe with a photo, which is presented in this article, recommends using meat tenderloin without fat and bone. But for this dish, you can use ribs, a spatula and any other part of the carcass.
Cut into pieces 600-700 g of meat and fry in a cast-iron wok in fat tail fat or oil. Add onions (4 pcs.), Chopped in half rings. For the lagman, you can use different spices, for example fenugreek, turmeric, ground paprika, chili pepper. Stir them with meat. The onion will start juice, the meat will begin to stew. Give it about 15 minutes, stirring a couple of times during the stew.
Roasting
Lamb Lagman, the recipe of which is presented in this article, is prepared from a relatively small number of products. We have prepared vegetables, meat with onions just reached the right condition, and the liquid from the wok evaporated. Send potatoes to the wok first if you use it in a recipe. A carrot will follow. When it becomes soft, load the remaining vegetables into the sauce. Cover, let them fry. If you think that fat is not enough, add a piece of lard. After 10 minutes, add a couple of tablespoons of tomato paste and half chopped garlic to the lagman.
Quenching - the final chord
It's time to add fluids and start quenching. Vegetable juice partially covers foods. Add boiling water or preheated broth to the wok so that the liquid completely covers the components. Reduce the heat and put out our future lamb lamb for about 20 minutes.
The recipe with a photo at home demonstrates how the dish looks at this stage. But if what you get is different in consistency or color, don't be alarmed. In many respects it depends on the quantity, degree of maturity and color of vegetables and does not play a special role.
Shaping and cooking noodles
Until the sauce comes to condition, it's time to think about our test. It has already "rested" enough and is ready for further manipulations.
Cut it into pieces, roll into balls. Roll each ball as thin as possible. Cut into strips and boil noodles in water for 2-3 minutes. Throw it over to a sieve, let the water drain before cooking the lambman from lamb. A recipe for eggs allows you to get a beautiful yellow shade of noodles.
Dish assembly
Is the noodle ready? And the sauce was probably stewed enough? Rather, start forming the dish until the ingredients have cooled!
Our mutton lagman recipe with a photo demonstrates that this dish is served in the form of generously sprinkled noodles with sauce. You can mix the ingredients in advance, and then arrange them in plates. First of all, fill in the fat collected from the sauce, noodles, mix. Then add the rest of the sauce.
Serving to the table
Lamb Lagman, the recipe of which came to us from eastern countries, is served with homemade bread, fresh herbs, homemade pickles. This dish is perfect for lunch, because it not only contains enough hearty ingredients, but also a thick tasty broth. If you liked the recipe, be sure to prepare a lambman with lamb for your family.