Classic lagman - 10 step by step recipes

The classic lagman comes from Central Asia; it is often prepared there both on weekdays and on holidays. The main and constant component of lagman is the traditional stretched oriental noodles, and all the other ingredients of this dish, meat and vegetables, are interchangeable. For example, lamb, goat meat, horse meat or beef can be taken as a meat ingredient, and in Europe pork and poultry meat are put in lagman. You can also use a wide variety of vegetables: potatoes, beans, daikon, bell peppers, eggplants, etc.

Classic beef lagman in a saucepan

Cooking time: 1 hour 45 minutes.

Servings: 5-6

Classic beef lagman in a saucepan can be the first or second course: it all depends on how much broth meat and vegetables are cooked with the addition of aromatic spices. This rich and nutritious dish is not difficult to stew in a saucepan, but it is better to use a thick-walled cauldron so that nothing burns. You can stretch the lagman noodles yourself from homemade dough, but you can quickly make a dish with noodles from the store.

• 
  Wash the beef, remove the tendons, cut into cubes no thicker than 1.5-2 cm. Heat a pan, a thick-walled saucepan or cauldron, and then heat the vegetable oil there. Add a little pepper and cumin into the oil, add the beef after a minute and fry the meat, stirring occasionally, over high heat for no more than three minutes.
• 
  At this point, the vegetables should have already been peeled and washed. Cut the onion and carrots into half rings, add them to the meat and fry all together, stirring occasionally. Next, add potatoes, cut into small cubes, to the container, and fry everything together. Reduce heat to prevent vegetables and meats from burning.
• 
  Add to the container coarsely chopped green beans, chopped eggplants (they must first be soaked from bitterness), as well as tomatoes and tomato paste. Salt and mix the meat with vegetables, simmer all together for 5-7 minutes. The fire is small.
• 
  Add to the container crushed Bulgarian pepper (it is better to take a multi-colored one to make it more beautiful) and celery. Also, now is the time to add the minced garlic and the ground oriental seasoning mixture. Simmer everything together, stirring for 2-3 minutes.
• 
  Add a liter of hot water to the container, and when it boils, reduce the heat and simmer the dish for 30 minutes.
• 
  During this time, cook the noodles in a saucepan. If you find it, buy some special lagman noodles. Boil 400-500 grams of noodles in two liters of hot water until cooked through. When it's done, strain the noodles in a colander.
• 
  Add some more fresh chopped garlic to the finished lagman, and fresh chopped cilantro for flavor. Unplug the stove and let the lagman stand for 5-10 minutes under the lid. Serve the lagman in large bowls or deep bowls with the noodles on top and the meat and vegetable sauce on top.

Bon Appetit!

Step-by-step pork lagman recipe with noodles

Rich, very satisfying and high-calorie lagman can be made with pork noodles. Use the classic set of spices for lagman (cumin, coriander, black pepper, paprika, chili) if you find it on sale, add Sichuan pepper, which has a very peculiar taste, it resembles a clove and is added to the dish shortly before being cooked, so as not to lose its aroma. You can also buy a ready-made set of spices for lagman, a set of spices for pilaf is also suitable.

Ingredients:

• Lean pork - 0.6-0.8 kg.
• Bulgarian pepper - 2 pcs.
• Potatoes - 4-5 pcs.
• Tomatoes - 3-4 pcs.
• Carrots - 2 pcs.
• Onions - 3-4 pcs.
• Salt to taste.
• Chili to taste.
• Garlic - 1 head.
• Seasoning for lagman - 1-2 tbsp. l.
• Cilantro or parsley greens to taste.
• Vegetable oil - for frying.

Cooking process:

1. Start by washing, peeling and dicing all the vegetables, the onions in half rings, and the carrots in circles. Let's say the option of cutting all vegetables, except onions, into strips. Take large carrots, a lot of them are traditionally added to the lagman.
2. Next, cut the pork into cubes, and then lower it first into a cauldron with heated vegetable oil and fry, stirring from all sides, so that the meat grabs with a crust.
3. When the crust appears, add the onions and carrots to the meat, stir and fry everything together.
4. Next, add Bulgarian pepper, tomatoes, a little boiling water, salt and spices to taste. Simmer for 3-5 minutes.
5. Then add the chopped potatoes and add enough boiling water to cover everything to the top. Simmer the lagman until tender, until the potatoes and meat are tender.
6. Boil the noodles at this time in a separate container.
7. Add chopped herbs and garlic to the finished lagman to taste, let it brew under the lid for 10 minutes to reach the taste.
8. Put the noodles in bowls, pour over it with a thick sauce with meat and vegetables. Eat lagman hot.

Bon Appetit!

Simple and delicious chicken lagman recipe

Chicken lagman is a worthy alternative to the classic lamb or beef lagman: the dish is also very tasty, but more dietary. If you want to try making lagman for the first time, we advise you to start with this easy recipe, because it is almost impossible to spoil chicken!

Ingredients:

• Chicken - 0.8 kg.
• Onions - 2-3 pcs.
• Tomatoes - 2 pcs.
• Carrots - 2 pcs.
• Noodles - 0.5 kg.
• Adjika - 1 tsp
• Salt to taste.
• Tomato paste or sauce - 1-2 tbsp. l.
• A mixture of spices for lagman - to taste.
• Ground red and black pepper to taste.
• Black peppercorns to taste.
• Fresh herbs and garlic - to taste.
• Little vegetable for frying.

Cooking process:

1. First, wash, peel and dice all the vegetables for a quick lagman. Cut the onion into half rings. Divide them into separate containers.
2. Next, divide the washed and dried chicken together with the skin into portioned pieces, and then fry them until a beautiful crust in heated vegetable oil on all sides. You can cook lagman both in a deep frying pan and in a cauldron or in a saucepan with thick walls.
3. Add the onion to the chicken, fry together until the onion is golden.
4. Add the carrots and fry a little too.
5. Add seasoning, adjika, salt and a little boiling water. Simmer everything together under a lid for 10-15 minutes over low heat.
6. Next, add the tomatoes and tomato paste, if necessary, add salt and add enough boiling water to cover the contents of your cooking container to the top of the vegetables.
7. Simmer lagman over low heat until tender, covered.
8. Boil the noodles until cooked, season with water (you can replace the noodles with spaghetti or any other pasta).
9. When the meat with vegetables in a thick sauce is completely quenched, sprinkle it with chopped herbs, add garlic or leave to infuse under the lid for 10-15 minutes.
10. Place the hot, strained noodles in deep bowls, top with the sauce and add the chicken.

Bon Appetit!

Lamb lagman with homemade noodles

A very tasty thick lagman sauce can be prepared on the basis of young lamb. Lamb lagman with homemade noodles is an oriental classic. We offer you its step-by-step recipe.

Ingredients:

For noodles:

• Wheat flour, premium grade - 1 kg.
• Chicken egg - 3-4 pcs.
• Water - how much the dough will take.
• Salt - 1 tsp

For the sauce:

• Lamb - 0.6-0.8 kg.
• Bulgarian pepper - 2-3 pcs.
• Tomatoes - 3 pcs.
• Carrots - 2 pcs.
• Daikon - 0.3 kg.
• Bulb onions - 3-4 pcs.
• Tomato paste - 2 tbsp l.
• Ground turmeric - 1 tsp
• Ground paprika - 1 - tsp
• Ground chili pepper - to taste.
• Fresh cilantro to taste.
• Garlic to taste.

Cooking process:

1. Let's make homemade lagman noodles. Add all the eggs, salt, some cold water to the flour and knead the dough well. Add enough water so that you get a dough by consistency, as for homemade dumplings. Sometimes they make lagman noodles without adding water at all.
2. Roll the dough into a ball, wrap it in plastic wrap and let it rest on the table.
3. Chop the lamb into small pieces and put it in a cauldron, where a small amount of vegetable oil has already been heated. If the lamb is fat, add just a little oil.
4. Cut the onion into half rings and add to the lamb, do not spare the onion, it goes well with any meat, and especially with lamb.
5. Then add salt, spices, stir with meat and onions, add tomato paste and a glass of hot water.
6. Simmer the lamb over low heat for 5 minutes. Next, you need to add 1.5-2 liters of water and simmer for another 20-25 minutes.
7. Coarsely chop carrots, garlic and sweet radish - daikon, bell peppers and tomatoes.
8. Add all the vegetables to the lamb and top up with boiling water so that it covers the contents of the cauldron. Salt to taste. Do not stir vegetables so that they do not creep into porridge, simmer everything until vegetables and meat are fully cooked over low heat. Cover the cauldron with a lid.
9. Now it's time to cook the noodles. Divide the dough into 3-4 parts, each part needs to be rolled thinly into a long plate, and then rolled into a roll and cut across into thin strips - this is how you get noodles.
10. Boil the noodles until cooked in boiling water, which needs to be salted. Cooking time is 2-3 minutes.
11. Throw the homemade noodles in a colander, put them on deep oriental plates - large bowls. Pour the fat that collects on the surface of the meat sauce over the noodles.
12. Next, lay out the pieces of lamb and vegetables, pour over the sauce. Sprinkle everything with chopped cilantro on top. Eat only hot lamb lagman!

Bon Appetit!

The classic recipe for cooking lagman in a slow cooker

Lagman in a slow cooker is a dish adapted to Western cuisine, rooted in Central Asia, where it is most often cooked in a large cauldron in the open air, and the noodles are drawn by hand according to a special recipe. But after all, no one forbids us to use noodles from the store, and make meat gravy according to a more simplified recipe. And the result will not be worse!

Ingredients:

• Pork - 0.7 kg.
• Lagman noodles - 0.4-0.5 kg.
• Seasonings for lagman - to taste.
• Vegetable oil - for frying.
• Sweet pepper - 1-2 pcs.
• Onions - 2-3 pcs.
• Carrots - 2 pcs.
• Tomatoes - 2-3 pcs.
• Potatoes - 3-4 pcs.
• Garlic to taste.
• Water - 2 glasses.
• Salt to taste.

Cooking process:

1. Cut pork (or any other meat) into small portions, and then heat the vegetable oil in a slow cooker, turning on the "Fry" mode. Roasting time for meat is 10-12 minutes.
2. Peel the onion at this time, cut into half rings and add to the meat 5 minutes before the end of frying. Fry, stirring occasionally, to prevent the onion from burning.
3. Cut the carrots, bell peppers and potatoes into cubes, then add everything to the multicooker bowl. Salt the pork and vegetables to taste.
4. Add the diced tomatoes and chopped garlic last.
5. Spices such as cumin, peppercorns, ground paprika and coriander should be added to pork lagman. Use pilaf spices if desired.
6. Last of all, add hot water, salt the dish to taste and simmer the lagman in the "Stew" mode for 1 hour.
7. When the meat and vegetables are cooked, leave them to infuse under the lid, and at this time boil the noodles in salted water until tender and drain.
8. Serve lagman with vegetables and meat in a sauce over the hot noodles.

Bon Appetit!

How to cook lagman in a cauldron - a step by step recipe

A cauldron is an irreplaceable container for stewing meat and vegetables not only on the street, but also at home, its thick, strong walls and bottom hold for a long time and give off heat well. Hearty lagman in a cauldron can be cooked in the yard or somewhere in nature for a large company from any meat, but fresh young pork, veal or chicken is stewed with vegetables the fastest. Of course, lovers of lamb or beef can use this type of meat component of lagman.

Ingredients:

• Vegetable oil - for frying.
• Meat - 1-1.3 kg.
• Onions - 0.4 kg.
• Carrots - 0.4 kg.
• Tomatoes - 0.3 kg.
• Bulgarian pepper - 3-4 pcs.
• Green beans - 0.2 kg.
• Celery - 2-3 stalks.
• Garlic - 1 head.
• Salt to taste.
• Star anise, cumin, coriander, ground pepper, paprika - to taste.
• Cilantro greens, parsley - 1 bunch.

Cooking process:

1. Wash and peel all vegetables in advance. Cut the onion into half rings, bell peppers and carrots into thin strips. Divide the green beans if they are long. Chop the celery into cubes and the tomatoes into wedges.
2. Heat the vegetable oil in a cauldron, and then put the meat, sliced ​​in portions, into it. Fry the meat so that it grabs a crust on all sides, while the fire should be strong. If you are cooking lamb, you do not need to add oil, but replace it with fat tail fat.
3. Add carrots and onions to the fried meat; stirring occasionally, fry for another 5-10 minutes.
4. Then add the bell peppers and tomatoes, and after 5 minutes add the beans.
5. When everything is well browned, add spices and salt. Remember to gently turn the contents over with a spatula or slotted spoon, but not with a spoon, so as not to crush the vegetables into porridge.
6. Top up with hot water, there should be enough to cover the entire contents of the cauldron to the top of the vegetables.
7. Simmer meat with vegetables over low heat for 15-20 minutes.
8. When everything is nicely quenched, add chopped celery and peeled garlic cloves, and chopped cilantro or parsley. Cover the cauldron with a lid and let the lagman brew well.
9. Boil the noodles in a saucepan until cooked in salted water.
10. Eat lagman as a thick soup or as a main course. If you want soup, then add more water to the cauldron while stewing. Place the noodles in deep bowls or bowls, and add meat and vegetables on top, pouring sauce over everything.

Bon Appetit!

Delicious lagman in Uzbek

Despite the fact that lagman is a national dish in Uzbekistan, even there it is prepared differently in each region. So, somewhere they add green beans and daikon radish to the lagman, and somewhere - potatoes. It is not so important what kind of vegetable components will be in your lagman. If you want to make it in Uzbek, it is much more important that you get an oriental dish, and not an ordinary gravy with pasta. What gives lagman its true taste is the aromatic, specific seasonings.

Ingredients:

• Beef - 0.5-0.8 kg.
• Sweet pepper - 2-3 pcs.
• White cabbage - 200 gr.
• Petiole celery - 2 pcs.
• Tomatoes - 2-3 pcs.
• Hot pepper - 1 pc.
• Green radish - 1 pc.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Tomato paste - 2 tbsp. l.
• Garlic to taste.
• Salt to taste.
• Ground coriander - 1 tsp
• Adjika - 0.5 tsp.
• Vegetable oil - for frying.
• Dry paprika - 1 tsp
• Noodles - 0.5 kg.

Cooking process:

1. Cut the peeled carrots into very thin strips, as is customary in Uzbekistan, and the onions into cubes.
2. Fry the beef, chopped into small cubes, in a cauldron until golden brown in heated oil.
3. Add onions and carrots, fry for a few more minutes, and then add salt.
4. Chop the cabbage, stalked celery and sweet green daikon radish into cubes.
5. Do the same with tomatoes and bell peppers; the seeds must be removed from the pepper. Hot peppers are added to the lagman at will.
6. After the meat is sweated with onions and carrots, add tomatoes, bell peppers to the cauldron and fry everything together for a few more minutes.
7. Add celery, cabbage and daikon to the lagman.
8. Add salt, tomato paste and spices, fry, stirring for a couple of minutes.
9. Pour hot water, which should cover the contents of the cauldron to the top of the vegetables, and leave to simmer until tender over low heat. Cover the cauldron with a lid.
10. When the lagman is quenched, try it and add a little sugar, if it turns out sour, stir well and boil for another minute.
11. Finally, add chopped garlic to the lagman in Uzbek, cover the cauldron with a lid and let the dish brew while the noodles are cooking.
12. Boil the noodles separately, if you don't find one, boil any long pasta. Strain the noodles.
13. Place the noodles in deep bowls and top with the meat-and-vegetable thick sauce. Sprinkle with fresh herbs and eat hot.

Bon Appetit!

Hearty lagman with potatoes

Lagman with potatoes turns out to be very satisfying. This dish can become your favorite if you learn how to make it with homemade noodles. Moreover, it is not at all as difficult as it seems. So let's get started!

Ingredients:

For noodles:

• Flour - 200 gr.
• Eggs - 2 pcs.
• Salt - 0.5 tsp.

For gravy:

• Boneless meat - 600 gr.
• Carrots - 1-2 pcs.
• Onions - 2 pcs.
• Radish - 1 pc.
• Tomatoes - 2 pcs. (or tomato paste).
• Bulgarian pepper - 2 pcs.
• Hot red pepper - 1 pc.
• Potatoes - 4 pcs.
• Vegetable oil - for frying.
• Garlic to taste.
• Spices (coriander, hops-suneli, ground black pepper paprika) - to taste.
• Salt to taste.
• Greens to taste.

Cooking process:

1. In a frying pan or in a deep cauldron, fry the meat in pieces, cut into portions.
2. Cut the vegetables in advance: carrots and radishes, as well as peppers, into strips or cubes. The onion is cut into half rings and the garlic is chopped with a knife. Cut tomatoes into slices, potatoes - into larger cubes.
3. Add vegetables to the roast pot with meat in the following order: onions, carrots, peppers, radishes, and tomatoes (or tomato paste).
4. Then add the potatoes.
5. When the contents of the cauldron are fried, salt everything to taste and season with spices.
6. Pour boiling water over everything so that the water covers the vegetables. Add more salt if needed.
7. Simmer vegetables with meat until tender, covered over low heat.
8. When everything is ready, if desired, add finely chopped garlic to the dish and cover with a lid so that it infuses and cools a little.
9. Prepare the noodles. Pour flour, salt into a bowl, add eggs and knead the dough. If necessary, add a little cold water (no more than 50 ml) to soften the dough.
10. Roll the dough into a ball, cover with plastic wrap and let sit for 30 minutes.
11. Next, roll out the dough into a very thin pancake (you can roll it into several thin layers, it will be easier this way). Roll the pancake into a tube, and then cut it across into strips - this is the noodles.
12. Dip the noodles in salted boiling water and cook for no more than 3-4 minutes.
13. For serving, put the noodles in deep bowls, and top with the gravy with meat and vegetables. Sprinkle with chopped fresh cilantro or parsley, if desired.

Bon Appetit!

Lagman with homemade radish and noodles

Radish lagman daikon with homemade noodles is a traditional lagman for Uzbek cuisine. The white or pink daikon radish, unlike our round black radish, is a relatively sweet root vegetable with only a very slight bitterness.

Ingredients:

• Beef or pork - 400 gr.
• Onions - 2-3 pcs.
• Carrots - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Daikon - 1 pc.
• Tomatoes - 2-3 pcs.
• Garlic to taste.
• Vegetable oil - for frying.
• Fresh herbs (dill, cilantro, parsley) - to taste.
• Spices (cumin, coriander, paprika, ground pepper) - to taste.
• Salt to taste.
• Noodles - 300-400 gr.
• Boiled water - as needed.

Cooking process:

1. Wash, peel and chop all vegetables: onions, tomatoes, radishes, bell peppers - into cubes, carrots can be grated, and the garlic can be chopped with a knife.
2. Wash and cut into portions of the meat (it can also be lamb, goat or chicken).
3. Fry the meat pieces in hot oil until they are lightly crusty.
4. Add the onion, salt and spices to the meat, and then quickly fry so that the onion is golden.
5. Add carrots, radishes and bell peppers and sauté all together, stirring occasionally, for about 7-10 minutes over low heat.
6. Add garlic and tomatoes, sauté everything together a little.
7. Next, add enough hot water so that it reaches the top of the vegetables, and simmer everything under the lid until cooked over low heat. Stir occasionally and add more seasoning and salt if necessary.
8. While the meat sauce is stewing, boil the noodles in salted water and drain.
9. Add chopped herbs to the hot ready-made sauce, and then cover the cauldron with a lid (or another container in which you prepared the lagman) and let it stand for 5-10 minutes.
10. Next, put the hot noodles on deep bowls, pour the sauce with meat and eat the lagman with great pleasure!

Bon Appetit!

Step-by-step recipe for classic eggplant lagman

The whole highlight of a real lagman lies in homemade noodles, which do not boil over and do not stick together, but remain dense. In addition, the taste of meat sauce is also important, it completely depends on the spices and the vegetables that you add there. Most often, lagman with eggplant is prepared in Asia.

Ingredients:

• Lamb - 500 gr.
• Eggplant - 3 pcs.
• Potatoes - 4 pcs.
• Tomato - 3-4 pcs.
• Bulgarian pepper - 2-3 pcs.
• Onions - 2-3 pcs.
• Carrots - 2 pcs.
• Garlic to taste.
• Tomato paste - 2 tbsp l.
• Sunflower oil 2 tbsp l.
• Salt, spices to taste.

For noodles:

• Eggs - 2 pcs.
• Flour - 1 tbsp.
• Salt - 0.5 tsp.

Cooking process:

1. Knead the eggs, flour and salt dough for the noodles.
2. Leave the dough rolled into a ball under a towel or cling film for 30-40 minutes.
3. Then roll the dough into a thin layer, roll it up and cut into thin strips. This will make the noodles.
4. The chopped noodles should be laid out on a cutting board or on a paper towel, shaken off excess flour and allowed to dry a little.
5. Next, make the meat and vegetable sauce. Cut the meat in portions, then fry in hot oil until light crust on all sides. Cook in a large deep skillet or cauldron.
6. Salt the fried meat and season with spices.
7. Add chopped garlic and diced or thin onion to the meat.
8. It is best to cut the rest of the vegetables in advance, so that you can then have time to put them in the cauldron. Cut carrots and bell peppers into thin strips, as is customary in Asia.
9. Add the carrots first, and after 5-7 minutes add the pepper. While vegetables and meat are fried over low heat, they need to be stirred, otherwise they will burn!
10. Remove the skin from the tomatoes scalded with boiling water and chop them finely, add to the cauldron. Fry them too to let the juice with the rest of the vegetables.
11. Lastly, add the tomato paste and add hot water to coat the vegetables.
12. Simmer the dish over low heat for no more than 10 minutes.
13. Next, the eggplants, which should have also been cut into cubes in advance and allowed to stand, sprinkled with salt to release the bitter juice, rinse with water and add to the cauldron.
14. If you want to add potatoes to the lagman, then add them by cutting them into cubes.
15. Simmer all together until the potatoes and meat are cooked through.
16. During this time, boil the homemade noodles in hot, slightly salted water.
17. Sprinkle the finished sauce with any chopped herbs, and then put it in deep plates, where there are already homemade noodles, strained from the liquid.
18. Eat lagman hot. If desired, lagman can be sprinkled with fresh garlic on top, since its taste from the dish has almost disappeared during cooking.

Bon Appetit!