Lagman's preparation: features and popular recipes

Lagman is the most delicious dish that came to us from Asia. This is a special mixture of soft stew (usually used lamb, but you can and any other), noodles and stewed vegetables, filled with broth. In general, the preparation of lagman is quite a creative process - there are too many variants and ingredients. The dish can be liquid - then it looks like a spicy soup, can be thick - then it's rather noodles with meat and gravy from vegetables. Eat the way you like. In addition, that this dish can be of different density, there are also quite significant differences in recipes.

It is worth noting that in the classical version of the preparation of lagman begins with the manufacture (drawing) of noodles. This is a fairly complex and lengthy process that requires a decent experience. If it is not yet available, you can simply cut ordinary home-made noodles, but you will need to make it longer and broader. To do this, the rolled dough layer is sprinkled with flour, rolled with a tube and cut into strips 4-7 millimeters thick. The resulting product is slightly dried, then boil until cooked. You can make it even easier - buy ready-made long noodles from hard wheat varieties. The result will be no worse. Another option is to use rice noodles. Also very tasty, although it is already far enough from the classics.

Now the recipes themselves. First, let's look at how to cook a lagman in Tatar. We need:

• Lamb - 400 g;
• Carrots, potatoes - 2 pcs .;
• Bulb, bell pepper, hot pepper - 3 pcs .;
• Tomatoes - 400 g;
• Parsley, garlic, celery, spices, salt.

First you need to boil the noodles, but the water in which it was cooked, do not pour out - it will still be needed. Finished pasta a little watered with vegetable oil and mix. Lamb is released from films and fat, washed and cut across the fibers into thin strips. Vegetables clean. Onions cut into half rings, carrots and potatoes - long straws, Bulgarian peppers - thin rings or semirings. Tomatoes are doused with boiling water, peeled and shredded into small pieces.

Now, in fact, the preparation of Lagman will begin. In a cauldron with thick walls we spread the fat, cut into small pieces of mutton (or any other, but the taste will differ). On average, we heat it until it turns into cracklings. We take them out. In the fat spread the meat and fry until a ruddy crust. Next, add the onion, which is brought to a golden color. Next come the Bulgarian pepper and carrots. We fry them for a couple of minutes. In the cauldron add potatoes, mix, add spices, close the lid and leave on medium heat for 15 minutes. When the time runs out, add the water in which the noodles were cooked (we determine the quantity on our own - it depends on how thick the dish you want to cook), and leave to cook until the potatoes are ready. Meanwhile, we prepare the seasoning: we clean and finely chop garlic, hot pepper, mix and grind in a mortar (you can grind it in a blender) to the state of a homogeneous mush. Greenery finely chopped. In ready sauce (the potatoes should be soft) we pour out the dressing, fall asleep greens. The preparation of the lagman is over. It remains to submit correctly. If the noodles are already dried, it is given with boiling water, then spread out into a plate and poured all over with gravy. They serve hot. Delicious!

Here is another rather exotic option. Guiru-lagman is distinguished by a set of products and consistency - this is exactly the second dish. This recipe will require:

• Eggplant - 1 large;
• Onion - 4 pieces;
• Bulgarian pepper - 2-3 pcs .;
• Hot pepper - 1 pc .;
• Garlic arrows, green beans, leaf celery;
• Tomatoes - 5-6 pieces;
• Garlic - 5-6 denticles;
• Meat (beef or lamb) - 500 g.

All vegetables are cut into large pieces. First fried until ready for vegetable oil meat. We leave the dishes with him. In another cauldron for 30-40 seconds alternately fry the vegetables, which we put in a large bowl. All ingredients must keep their shape. The last fry the tomatoes (you get a mixture of butter and tomato). In the sauce with meat we add roasted vegetables, chopped garlic and hot pepper, add salt to taste, and gently mix. On the boiled noodles we spread the prepared mixture and poured with oil and tomato, sprinkle with sliced celery. Bon Appetit!