In Central Asia, this dish is prepared both on weekdays and on holidays. The main ingredient in lagman is wide unleavened noodles. Other products are added based on preference.
In the East, by tradition, the dish is prepared from lamb or beef, and vegetables can be different, for example, tomatoes, potatoes, bell peppers, green beans, eggplants. For the correct lagman, you will need wide flat noodles from durum wheat and a thick-walled cauldron, writes Volgogradskaya Pravda.ru.
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Ingredients: 3 liters of water, 500 g of beef, 400 g of noodles, 300 g of potatoes, 300 g of tomatoes, 300 g of bell pepper, 300 g of eggplant, 300 g of onions, 200 g of carrots, 100 g of celery, 100 g of green beans, 2 tbsp. l. tomato paste, 4 tbsp. l. vegetable oil, garlic, paprika, cumin, cilantro, coriander, pepper and salt.
Cut the meat into small cubes, put it in a hot cauldron with butter and fry for three minutes. Shred onions and carrots, add stew to the beef. Cut eggplants, potatoes and bell peppers into cubes and put in a cauldron. Then we send tomatoes and green beans there. Mix everything thoroughly and leave to simmer for six minutes. Then add chopped celery, garlic and spices to the cauldron. We simmer the dish for a few more minutes.
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Then pour one liter of water into the resulting mixture, bring to a boil and simmer for another half hour. Cook the noodles separately, drain the water and mix with the ingredients in a cauldron. We simmer the dish for three minutes, sprinkle with cilantro and let it brew.
Lagman is usually served in deep bowls.