Lagman according to classic recipes - step-by-step preparation at home. Lagman at home

The Central Asian national dish is a thick, rich soup called lagman. The recipe for lagman soup came to Central Asia from China, and numerous varieties of this dish originated here. The main thing here is lagman noodles; the soup can be prepared in different ways, but the same remains the preparation of noodles by hand, by stretching the dough.

This is both the first and second course. It is a mistake to consider this dish a soup. Lagman can be prepared with a larger amount of broth, or maybe with a minimum amount, the so-called “dry lagman” among the Uyghurs. What does an Asian dish recipe look like? And what products will be needed to prepare it?

The main ingredient is wide noodles, which are usually prepared at home. But since the days of housewives willing to spend a lot of time on cooking are over, you can buy ready-made noodles for lagman or replace them with regular pasta or spaghetti.
Any meat is suitable for lagman, although lamb or other fatty meat is usually used. Thanks to it, the broth turns out rich, and the dish becomes satisfying. The dish prepared according to the traditional recipe is quite “heavy”; its calorie content ranges from 100 to 165 kcal per 100 g of the finished dish.
You can reduce calorie content only by eating more dietary chicken or turkey meat. A large number of variations of the main recipe appeared precisely in order to make the dish less high in calories and to facilitate the overall cooking process.
The basic rules for preparing lagman concern noodles. When you make it yourself, knead the dough until you feel that it has become viscous and elastic. You should not cook the noodles for too long; slightly hard noodles will look much tastier than sticky ones.
To prepare the gravy, you can use meat or vegetable broth rather than ordinary water. Then the finished dish will be more rich and satisfying, but this also makes the dish more high-calorie and heavier.
Choose meat without veins, and remove the films from it before cooking. This is especially true for lamb, which will not cook well if it is not processed initially.

How to cook lagman at home

Lagman classic recipe

It is not difficult to prepare lagman correctly according to the traditional recipe; the most important thing is to follow the recipe.

Required Products:

Beef 300 gr. pulp
Noodles for lagman 500 gr.
Onions 2 pcs.
Potatoes 1 pc.
Carrot 1 pc.
Green radish 1 pc.
Tomato 2 pcs.
Bell pepper 2 pcs.
Garlic pods 5-6 pcs.
Garlic 2 cloves
Salt to taste
Ground black pepper to taste
Vegetable oil 4 tbsp. spoons

Cooking method:

Cut the washed meat into medium-sized cubes. Cut the peeled carrots and peppers into strips. Peel the onion and radish and chop finely. Heat the oil in a cauldron. Add meat to it. Fry it until golden brown, turning occasionally. Add onions to the cauldron, and after 2 minutes - carrots. After 3 minutes, add pepper and radish to the ingredients. Salt everything, add pepper and spices to taste. Stir. Cover the dish with a lid and reduce heat. Cut the peeled potatoes and tomatoes into cubes. Finely chop the garlic into cloves and the pods into pieces 2 cm long. Add garlic, tomatoes and potatoes to the cauldron. Mix the products. Pour enough water into the cauldron to cover the food. Simmer the dish for 15-20 minutes under the lid. Noodle time. Pour boiling water over it and it’s ready! Place noodles in portions, and top with vegetables and meat in gravy.

Lagman in lamb broth

Ingredients:

800 g lamb
3 onions
6 potatoes
500 g flour (plus 100 g for work)
2 eggs
vegetable oil
2−3 star anise
spices
greenery

Cooking method:

Add eggs to flour with a pinch of salt. Add lukewarm water little by little (about 100 ml), knead into a stiff dough, leave for 20 minutes. Roll out the layer, sprinkle the rolling pin well with flour, wrap it with dough, remove the “tube”, flatten it and cut crosswise into strips of 7-9 mm. Cook the resulting noodles separately with salt until cooked for 10 minutes. Drain in a colander, rinse with ice water, and season with oil. Pour cold water over the lamb pieces and cook for 1.5 hours, skimming off the foam. Add some salt. Add peeled and coarsely chopped onions and potatoes, salt, add star anise and other spices to taste. Cook for 20 minutes. Place the noodles on plates and pour over the prepared soup. Sprinkle with herbs.

Lagman with beef broth

Ingredients:

600 g beef
40 g lamb fat
3 bell peppers
400 g flour
1 egg
15 cm celery stalk
2 fleshy tomatoes
2 cloves garlic
greenery
ground red hot pepper and salt to taste

Cooking method:

Beat the egg a little with salt, add flour in portions. Knead the dough by adding 100 ml of lukewarm water. Leave for 20 minutes. Roll out the layer, roll it into a tube, roll it out again, cut crosswise into strips. Cut the meat into pieces and fry in fat at the bottom of a thick-bottomed pan for 10 minutes. Add the bell peppers and celery rings, seeded and cut into half rings, and cook for 5 minutes. Add the tomatoes, pureed through a sieve, salt and pepper. Simmer, stirring, for 15 minutes. Pour in 2 liters of water and cook until the meat is cooked for about 30 minutes. Separately, boil the noodles with salt and add to the soup a minute before the end of cooking along with chopped garlic. Sprinkle the plates with herbs.

Lagman in chicken broth

Ingredients:

1 kg chicken meat
40 g fat tail fat
4 onions
300 g homemade noodles
3 tbsp. spoons of vegetable oil
4 cloves garlic
3 sprigs thyme
ground pepper
greenery

Cooking method:

Cut the chicken, cover with cold water, prepare the broth, season with spices, salt and pepper to taste. Remove the chicken, remove the bones, cut the meat into pieces. Finely chop the onion and fry in lard for 10 minutes, add to the boiling broth with chicken pieces, cook for 5 minutes. Place homemade noodles in boiling water, add salt, cook for 10 minutes, drain in a colander, rinse and season with oil. Place noodles in plates, pour broth with onions and chicken pieces. Pepper, sprinkle with chopped garlic and thyme.

Uzbek vegetarian lagman

The traditional lagman recipe contains a significant amount of meat. Here I tried to replace it with brown lentils. If desired, you can use another type of lentil or completely replace it with beans. Simply add 3 cups of cooked beans at the end of the cooking process. Usually homemade noodles are used in lagman. If you don’t have the opportunity to cook the noodles yourself, you can boil spaghetti or fettuccine.

Ingredients:

dry brown lentils, 1 tbsp.
water, 4 tbsp.
vegetable oil, 1 tbsp. l.
onion, 1 pc.
carrots, 2 pcs.
bell pepper, red, 1 pc.
potatoes, 2 pcs.
tomatoes, 1 pc.
tomato paste, 1 tbsp. l.
vegetable broth, 5 tbsp.
salt, 1 tbsp. l. or to taste
black pepper, to taste
red pepper, to taste
dill or parsley, 2 tbsp. l.
dry noodles/spaghetti/fettuccine, 350 g

Cooking method:

Lentils:

Sort, rinse and soak the lentils for 8-10 hours.
Rinse the swollen lentils. Take a small saucepan, add lentils and add 4 cups of water. Leave to cook for 2 hours.

When the lentils are almost cooked, start cooking the vegetables.
Take a pan and add 1 tablespoon of oil. Finely chop the onion and saute it for about 5 minutes.
Cut the carrots and bell peppers into small cubes. Add to onions.
While the carrots and peppers are cooking, dice the potatoes and tomatoes. Add to the pan.
Put tomato paste there and fill with broth. Bring to a boil and leave over medium heat until the potatoes are cooked through (about 35 minutes).
Finally, add the lentils (or beans), salt and pepper.
If desired, you can add 2 tablespoons of finely chopped dill or parsley.

While the vegetables are cooking, boil the noodles separately. Serve in a deep plate or bowl. First add the noodles and then pour in the liquid with vegetables.

How to serve lagman

This Asian dish should be served hot in deep bowls for a family dinner.

Lagman is combined into one dish before consumption. If the meat is fried in large pieces, then cut it into portions. And if the noodles have cooled down, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables into it and fill everything with rich meat broth.

Chop more greens - dill, parsley. To add a special aroma, add cilantro. To make the dish spicier, you can season it with crushed garlic and dill seeds, adding ground red pepper, serve hot sauce and vinegar gravy.

Lagman recipe for cooking in a slow cooker

Delicious lagman

Ingredients:

Lamb 300 g.
Onion 2 pcs.
Carrot 1 pc.
Potatoes 2-3 pcs.
Tomatoes 3 pcs.
Bell pepper 1 pc.
Garlic 3 cloves
Salt, pepper, herbs to taste
Vegetable oil 1 tbsp. spoon
Boiled noodles 500 g.
Water up to level 6

Cooking method:

Peel the meat from films, wash and cut into small cubes.
Onions, carrots, potatoes, tomatoes, peppers also cut into cubes.
Finely chop the garlic and herbs. 4. Use the “MENU/SELECT” buttons to select the “ROASTING” program, set the time to 15 minutes and temperature level 3. Open the lid and turn the handle to the “CLOSED” position (fry with the lid open). Press the “START” button.
Fry the meat in vegetable oil until browned. Then add onions and carrots to it, continuing to fry and stir.
After the end of frying, add potatoes, tomatoes, peppers, add water and salt and pepper to taste.
Use the “MENU/SELECT” buttons to select the “SOUP” program, and following the prompts of the voice guide, select the “MEAT” extension. Press the “START” button.
Boil the noodles separately. 9. Place noodles on plates and pour in soup. Add garlic and herbs to taste.

Chicken lagman

Lagman is prepared quite simply in a slow cooker. The resulting aromatic, satisfying and tasty dish can be lunch or dinner. For the slow cooker, you can use both fresh and frozen vegetables, such as peppers.

Required ingredients:

chicken - 700 gr;
potatoes - 3 pcs.;
onion, pepper - 2 pcs.;
carrots, celery root - 1 pc.;
tomato paste - 2 tbsp. spoons;
greens - ½ bunch;
salt, spices - to taste.

How to cook:

Cut the meat into large pieces. Pour it into the multi-cooker bowl and leave for 20 minutes in the “Frying” mode.

While frying the bird, you need to prepare the vegetables. The onion is chopped into thin rings, carrots and potatoes with celery are cut into oblong slices, and peppers are cut into strips.

When the meat is well stewed, add celery, carrots, and onions into the slow cooker. After the vegetables are sautéed, add the potatoes and pepper. Season the dish with salt, pepper, spices, and add tomato paste. Stir everything well. Fill the food with water according to your preference for thickness. Cook chicken lagman in the “Stew” mode for 1.5 hours.

Pour the boiled noodles with rich broth, place the meat and vegetables on top and enjoy the delicious dish.

Lagman in Russian

Products

Beef: 600 g.
Flat noodles: 400 g.
Small carrots: 2-3 pcs.
Onions: 2−3 pcs.
Sweet pepper: 2−3 pcs.
Large ripe tomatoes: 2-3 pcs.
Eggplants: 1−2 pcs.
Garlic: 4-5 cloves.
Refined vegetable oil: 4-5 tbsp. l.
Greens: 1-2 tbsp. l. (parsley, dill, basil).
Water: 1 glass.
Spices (ground red pepper, bay leaf).
Salt: ⅓ tsp.

How to cook

Cut the washed meat into small pieces. Salt and pepper. Finely chop the peeled tomatoes. Cut the pepper into strips, eggplant into cubes. Cut the onion into rings. Grate the carrots on a coarse grater. Pour vegetable oil into the multicooker bowl. Turn on the BAKE mode for 40 minutes. Fry the meat with chopped onion rings. 10 minutes after the start of the program, add grated carrots. Add prepared vegetables to the meat. Continuing to fry, mix everything. Add water. Add salt and spices. Add noodles. Continue cooking the lagman in the STEW mode for 60-80 minutes. Place noodles on a dish, pour over meat sauce and sprinkle with chopped herbs. Serve the lagman with crushed garlic fried in a frying pan with ground hot pepper - “lazu”. It is added to a dish based on your own taste.

Lagman can be made from lamb or poultry. Various types of cabbage, zucchini, and radish are added to the vegetables. Real lagman is made with very long noodles made by hand.

Cooking traditional pulled noodles

Mix half a kilo of flour with a couple of pinches of salt and pour a lightly beaten egg into the flour (I used two eggs, but more flour).

Then pour in half a glass of warm water and knead the dough in a circular motion directly in the bowl. It will stick to your fingers, remaining viscous at first. But don't rush to add flour. The dough should be very soft, but excess flour will make it tough, coarse and then all the work will go down the drain. Be patient and continue to knead the dough directly over the bowl and it will gradually become pliable.

As soon as it takes on a less viscous and “sticky” consistency, you can begin to knead it for real - long and hard, on a slightly floured work surface of a table or board. Rotating the layer around the axis and crushing it. Repeatedly flattening and folding into an envelope. Gather the dough into a ball and flatten the ball with your fists.

And again repeating the mentioned procedures. Until you get tired and the dough gets tired. Then you can roll it into a ball, wrap the ball in film or a cloth napkin and put it in the refrigerator for at least an hour.

After an hour, dilute half a teaspoon of salt and baking soda in a glass of warm water and pour the solution into a spacious bowl. The dough will need to be kneaded over this bowl, rubbing a solution of salt and soda into the dough. This will also need to be done long and hard, and most importantly, carefully. This procedure will give the dough “stretchy” properties and fluffiness - which is what we need.

After “pressing” the soda-salt solution into the dough, knead it thoroughly again and begin to stretch it into a short rope. It will probably start to tear if you try to stretch the dough into a rope as thick as, say, your finger. This is how it should be - the dough is not ready yet. Continue to knead it, stretch it to the span of both arms, twist it in your hands like a jump rope, tapping this “jump rope” on the surface of the table. The dough will stretch and stretch. But take your time. It's not ready anyway. Time after time, collect the tourniquet into a “doctor’s sausage” and stretch it again. Collect and stretch by tapping it on the table.

Finally, after stretching the dough into a uniform cylinder the thickness of three folded fingers, pinch it into approximately equal pieces - the size of a walnut. Roll the pieces into balls, pull the balls into small “sausages”, carefully greasing the “sausages” with vegetable oil. Please note: you will have to stretch each “sausage” into a chuzma - noodles of an acceptable cross-section for a lagman - like the wire of your computer mouse, even thinner. But not at once. Right away - only professional lagman operators do this. And you took the workpiece in both hands, pulled it by both ends, shaking it slightly, making sure that the noodles stretched evenly, and folded it in half, since your arm span is not enough for the entire length of the noodles.

They pulled again, shaking, twisting a little, even hitting it on the table. And - the noodles, which had become thinner, were folded into four.

Having achieved the desired section, pass the entire tourniquet, dipping your fingers in oil, through these same fingers to eliminate minor defects. If the tourniquet breaks somewhere, don’t pay attention, why do you need chuzma in a meter-long lagman?

Put the stretched noodles aside, but so that they don’t lie in a heap: it’s better to lay all the resulting serpentine like a serpentine. And we do this with each “sausage”. This procedure (in terms of time) is akin to making dumplings at home for future use: to “stretch” 750 grams of dough, for example, it took me more than two hours.

The prepared chuzma is boiled in a large saucepan, in about 3 liters of rapidly boiling and salted water (for half a kilo of dough). You need to be very careful here. Chuzma is immersed in boiling water, the boiling dies down, then begins to accelerate again. The chuzma that has fallen to the bottom of the pan rises to the top. As soon as all the noodles have risen to the top, they immediately need to be removed with a slotted spoon into a colander. The noodles in a colander are washed with cold water, sprinkled with vegetable oil and mixed.

Bon appetit!

By 09/27/2015

L agman is an aromatic, very tasty Central Asian dish and it is something between a rich soup and noodles with gravy. This dish is prepared differently everywhere, but mainly from lamb or beef, special noodles, spices and vegetables. The classic lagman includes two main components, which are prepared separately. And before serving the dish, they are combined. The first part of the lagman is made up of noodles, the second is vaja, which gives the dish a special taste and unique aroma. The noodles used for classic lagman are also unusual; the distinguishing feature is that they are stretchy and long. This dish is eaten first with forks, and then the broth is eaten with a spoon.

While cooking the noodles, boil water separately and when you drain the noodles in a colander, rinse them with boiling water, otherwise they will instantly stick together. It is not advisable to add oil to it, since the vaj already contains it, and the dish will then turn out to be too greasy. Another option is to add a little prepared broth to the noodles.

Ingredients

Packaging of noodles for lagman - 1 piece
Meat (optional, beef or lamb) - 600-700 g
Potatoes - 2 pieces
Carrots - 1–2 pieces
Tomatoes - 3 pieces
Bell pepper - 1 piece
Onions - 2 pieces
Garlic - 2 cloves
Sunflower oil - 3 tablespoons
Dill, cilantro and parsley - 1 bunch
Spices (chopped coriander, paprika) - to taste
Salt - to taste

Lagman is considered one of the most popular and favorite dishes from the cuisine of Central Asia and the East. There are many ways to prepare this amazing and very tasty dish. The method of preparing lagman has been known since ancient times; it was mentioned in ancient recipes of the peoples of China, Tajikistan and Tatarstan.

Ingredients for cooking:

Meat - 1 kg (any with a small bone);
Onion - 2 pcs;
Carrots - 2 pcs;
Bell pepper - 2 pcs;
Potatoes - 5 pcs;
Garlic - 2 pieces, peeled cloves;
Tomatoes - 5 pcs;
Water - 2 l, boiled;
Salt - to taste;
Black pepper - to taste;
Greens - 50 g (parsley, dill);
Bay leaf - 2 pcs;
Vegetable oil - 50 ml;
Noodles - 300 g, ready for lagman;

Preparation steps:

Cut the onion into slices. Take a frying pan, heat it and pour in vegetable oil. Then fry the onion until golden brown.
Cut the meat into small squares and add to the onion, cook over high heat and stir constantly, press the garlic through a special device and add it to the total mass.
Also cut the carrots into cubes and add to the meat and onions, mix well and add the diced bell pepper. Fry for 15 minutes on low heat.
Pour boiling water over the tomatoes, peel them, cut them into small cubes and simmer for 20 minutes.
Place peeled potatoes, cut into cubes, into boiling salted water. Add spices and salt to taste.
Add bay leaf there, cover with a tight lid and bring to a boil, but over low heat. Our delicious sauce is ready!
The finished noodles must be washed with boiling water. Pour the prepared sauce over the noodles, sprinkle with finely chopped herbs and serve.

Now you know how you can deliciously and relatively quickly prepare wonderful lagman yourself, right at home. You can also serve the lagman with chili pepper or, for example, adjika for spiciness; they will give the lagman a special taste sensation. Enjoy your meal!

In order to taste food prepared in the traditions of many Asian countries, it is not necessary to look for a restaurant serving Uzbek or Chinese cuisine. How to cook lagman at home See the step-by-step recipe with photos later in the article.
The advantage of this dish is that it combines both the first and second.

How to cook lagman step by step recipe with photos and flatbreads

To go with lagman, you can bake yeast flatbreads in the oven, similar in recipe to Uzbek tandoori flatbreads. To prepare lagman, see the step-by-step recipe with photos.

For a lagman for a family of 4 - 5 people you need the following products:

half a kilo of noodles for lagman or spaghetti;
half a kilo of meat (pork);
one onion;
a couple of sweet peppers;
one eggplant, medium size;
steamed tomato;
black pepper;
red pepper;
spoon of tomato optional;
salt;
oil 70 ml.

Cut the meat into small pieces and fry them in oil until a crust appears.

Add to the meat in the following order: onions, eggplants, peppers, tomatoes.

Salt and add pepper. Fry meat and vegetables for half an hour. Add a spoonful of tomato if desired.

Add a liter of water or meat or vegetable broth. You need to simmer it until it becomes soft. This will take approximately 50 minutes.

While the meat is stewing, put a packet of yeast in a glass of warm water; when the yeast has dispersed, pour it into 300 grams of flour, combined with a pinch of salt and a spoonful of sugar. Knead the dough and see how to make flatbreads at home in the oven.

After half an hour, form round cakes.

Place them on a baking sheet, make a hole in the middle, prick them with a fork and bake until golden brown in the oven. Grease hot cakes with butter or milk.

About twenty minutes before the gravy is ready, boil the noodles in salted water and drain them in a colander. After this, rinse with warm water.

If lagman is served as a first course, then put three-quarters of the liquid gravy and one-fourth of the noodles into a serving plate.

If lagman is served as a second dish, then the proportions change, more noodles are taken, and less gravy is used for it.

You can make an intermediate option and mix the gravy and noodles in equal quantities.

Sprinkle everything with herbs and serve with fresh tortillas.

Lagman’s homeland is Central Asia, so in domestic countries not everyone knows how to cook this dish. However, recently it has gained widespread popularity. Lagman consists of long homemade noodles and meat gravy with vegetables, seasoned with spices. Depending on the recipe, onions, carrots, peppers, radishes, etc. are used to prepare the dish. Real lagman must be prepared from homemade noodles, but modern housewives, due to lack of time, often use store-bought noodles.

Food preparation

To prepare lagman, you can use lamb, beef, and pork. There are no special requirements for a specific type of meat. There are no special rules for cutting ingredients.

On a note! Real lagman is made from lamb, since in Central Asia, where the dish originates, the lamb industry is widely developed. It is recommended to choose juicy young meat.

To prepare lagman, you need to buy fresh meat with a pleasant smell and appetizing appearance. A cut from any part of the carcass is suitable. It is important that the meat is not dry. A layer of fat, although small, should be present. Regardless of the lagman recipe, the process of preparing noodles is standard. As a rule, different variations of the dish differ from each other in the ingredients included in the gravy.

Classic step-by-step lagman recipe with photos

servings – 6.
Cooking time – 2 hours.
Preparing lagman at home is not as difficult as it might seem at first glance. Of course, you will have to spend a lot of time, but the result is worth it. Making noodles yourself is a long process, but the painstaking work pays off in the excellent taste of the dish. In addition, while the dough is infusing, you can make gravy or, as it is also called, vaja.

Ingredients

To prepare lagman noodles according to the classic recipe, you need to use the following ingredients:

flour – 6 glasses;
vegetable oil – 150 ml;
salt – 1.5 tsp;
eggs – 3 pcs.;
water – 1.5 cups.
To prepare the gravy you will need:
meat (lamb or beef) – 500 g;
lamb fat – 100 g;
potatoes – 6 pcs.;
fresh tomatoes – 7 pcs.;
sweet pepper – 2 pcs.;
carrots – 4 pcs.;
onions – 2 pcs.;
garlic – 3 cloves;
zira – 1 tsp;
hops-suneli – 1 tsp;
hot pepper – 1 pc.;
bay leaf – 2 pcs.;
greens (dill, parsley, celery) – 100 g;
salt - to taste.

Cooking method

The noodle recipe used in this dish is basic. That is, it can be used for any lagman. Step-by-step lagman recipe with photos:

On a note! As you know, depending on the quality, type and type of flour, different quantities may be required. Thus, the volume of this ingredient can vary in different cases. You need to use enough flour to knead an elastic, soft dough.

On a note! To melt lamb fat faster, it is advisable to cut it into small pieces.

The tasty and aromatic lagman is ready. Now you can taste the dish!

Homemade beef lagman recipe

Number of servings – 8.
Cooking time – 1 hour 40 minutes.
It is not difficult to prepare lagman from beef at home if you follow the step-by-step recipe with photos. In this case, ready-made noodles or spaghetti from durum wheat are used. These pasta products are available in a wide variety in every grocery store. If the hostess wishes, you can always make noodles for lagman yourself.

Ingredients

The beef lagman recipe involves using the following ingredients:

beef – 1 kg;
onion – 150 g;
carrots – 150 g;
bell pepper – 150 g;
tomatoes – 200 g;
tomato paste – 50 g;
green radish – 130 g;
garlic – 3 cloves;
vegetable oil – 3 tbsp. l.;
spaghetti or noodles;
salt, spices, herbs - to taste.

Cooking method

You can prepare lagman in a cauldron or saucepan with a thick bottom. Properly selected utensils also affect the taste of the dish. A step-by-step recipe for lagman with photos will help:

Beef lagman is ready.

Homemade pork lagman

Number of servings – 6.
Cooking time – 1 hour 30 minutes.
The pork lagman recipe is not too different from the classic one. But in this case there are minor changes in the general list of ingredients.

Ingredients

To prepare pork lagman, you will need the following set of products:

pork – 800 g;
pork fat – 100 g;
green beans – 150 g;
bell pepper – 1 pc.;
onion – 1 pc.;
tomatoes – 2 pcs.;
garlic – 2 cloves;
carrots – 1 pc.;
chili pepper – 1 pc.;
vegetable oil, herbs, spices, salt.

Cooking method

You can prepare pork lagman according to this recipe:

On a note! Lagman will look even more appetizing if you decorate it with fresh herbs.

How to cook lagman in a slow cooker?

Number of servings – 6.
Cooking time – 1 hour 10 minutes.
By preparing lagman in a slow cooker, you will be able to save some time. But the taste of the dish is no less refined.

Ingredients

You can prepare lagman in a slow cooker from the following products:

meat – 500 g;
bell pepper – 3 pcs.;
tomato paste (or tomato juice) – 170 g;
onions – 2 pcs.;
carrots – 2 pcs.;
garlic – 3 cloves;
potatoes – 3 pcs.;
eggplants – 2 pcs.;
vegetable oil – 1/3 cup;
water – 1.5 cups;
noodles;
salt, spices, herbs, seasonings to taste.

Cooking method

You can prepare lagman in a slow cooker as follows:

Recipe for delicious lagman in Uzbek

Number of servings – 4.
Cooking time – 1 hour 20 minutes.
To prepare real lagman in Uzbek style, it is advisable to make the noodles yourself using the recipe described above.

Ingredients

For the Uzbek lagman you will need the following:

lamb – 300 g;
bell pepper – 3 pcs.;
onions – 2 pcs.;
carrots - 2 pcs.;
tomatoes – 2 pcs.;
garlic – 3 cloves;
vegetable oil, salt, spices, herbs.
If desired, you can add potatoes.

Cooking method

All! Now the lagman can be served.

Video recipes: how to cook the most delicious lagman soup at home

Video recipes will help you prepare delicious lagman.