According to the legend, three Asian travelers put meat, vegetables and flour in a cauldron and cooked a dish that entered the history of cooking called lamb from lamb. Having received world recognition, the dish is recognized international and differs in the recipe by separate ingredients and consistency. Often served as the main hot for lunch.
Lagman from mutton in Uzbek - recipe
Lambman from mutton is a recipe, presupposing the presence of the main components necessary in nutrition: homemade noodles with juicy gravy, lamb meat with a layer of fat and vegetables. The Uzbek version is recognized as the classical version - with a small amount of noodles, fresh herbs and spices, it is similar in consistence to soup and serves as the first dish at the table.
Ingredients:
- flour - 1 kg;
- egg - 3 pieces;
- vegetable oil - 200 ml;
- water 450 ml;
- salt - 1 teaspoon;
- pulp of lamb - 500 g;
- lard - 200 g;
- onion - 3 pieces;
- tomatoes - 5 pcs .;
- a clove of garlic - 6 pcs .;
- carrots - 2 pieces;
- sweet pepper - 3 pieces;
- string beans - 100 g;
- chili pepper - 1 pc .;
- jusai - handful.
Preparation
- Knead the dough from flour, butter, eggs and 200 ml of water and set aside for 2 hours.
- Roll the mass into a bundle, stretch and cut into strips, each of which stretch, shake and cut.
- Weld the strips. Decoction preserves.
- Cut the meat, bacon and fry, adding vegetables, chili, garlic and jusai.
- Pour in the remaining liquid and simmer lambman from lamb 20 minutes.
- Put the noodles, meat with sauce and pour in the broth.
Uighur Lagman
The dish consists of two parts: stretched noodles - chumz, and gravy - waji, which represents a roast of meat and vegetables in a thick sauce. This component is responsible for the taste and aroma and is its basis. An important detail is the cutting of straws, since the Uighurs eat food with chopsticks, and the density, since the food is served as a nutritious second.
Ingredients:
- flour - 900 g;
- water 350 ml;
- egg - 2 pieces;
- salt - 1 teaspoon;
- pulp of lamb - 1,5 kg;
- lard - 100 g;
- tomatoes - 5 pcs .;
- onion - 3 pieces;
- carrots - 3 pieces;
- sweet pepper - 3 pieces;
- clove of garlic - 8 pcs .;
- stalks of celery - 3 pcs .;
- zira - 1 teaspoon.
Preparation
- Before you cook lambman from mutton, combine the first four products, mix and leave "rest".
- Dough for lagman - a recipe based on rolling the mass into a bundle, shaking and stretching the noodles, at home will take 2 hours.
- After cutting the strips, cook, and leave the broth.
- Meat and vegetables shred straw.
- Drain the fat, fry the flesh in it and put all the vegetables.
- Fry for 15 minutes. Pour broth and simmer for another 20 minutes.
Lagman in Tatar
Lagman from lamb is a cooking recipe, which causes a lot of controversy to this day. Each nation makes its additions based on the daily diet and seasonality of the products. Tatars saturate the dish with nutritious potatoes, fresh herbs and spices, change the classic untwisted noodles to flat, thereby confirming the variety of techniques.
Ingredients:
- flour - 500 g;
- egg - 1 piece;
- water - 200 ml;
- salt - a pinch;
- fillet of lamb -500 g;
- fat - 150 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 2 pieces;
- tomatoes - 4 pieces;
- sweet pepper - 3 pieces;
- chili - 1 pc .;
- feathers of green onions - 5 pcs .;
- fresh parsley - a handful;
- paprika - 1 teaspoon;
- tubby - 1 teaspoon;
- zira - 1/2 tsp.
Preparation
- Combine the flour, egg, salt, water and knead the dough.
- Leave the rest for half an hour.
- Roll out into a layer, cut into strips of 2 cm and boil.
- Pour the meat into fat, add the chopped vegetables.
- Cook for 15 minutes, then pour in the broth and cook until done.
- Add spices for lagman, garlic, chili and greens.
- Lagman from mutton decorate with green onions.
Lagman with radish
Delicious lagman is an abundance of colorful vegetables in a deep plate. Each component plays a role, affecting the structure and flavor. Radish is a root crop, widely used in the Volga region's recipe, and therefore not one dish can not do without it. Sweet and tart taste fits perfectly into the concept of Asian cuisine and gives the desired result.
Ingredients:
- noodles - 400 g;
- pulp of lamb - 700 g;
- carrots - 2 pieces;
- radish - 1 piece;
- tomato paste - 70 g;
- onion - 3 pieces;
- pepper - 2 pieces;
- potatoes - 2 pieces;
- meat broth - 1 l;
- fresh fennel - handful;
- paprika - 1 teaspoon;
- ghee - 4 tbsp. spoons.
Preparation
- Flesh fry, combine with the crushed vegetables and languish a quarter of an hour.
- Add broth, spices, pasta and cook for 30 minutes.
- Cook and cook the noodles with sauce.
- Lagman from lamb is perfect for decoration of fresh dill.
Lagman with minced meat
Soup lagman from lamb will become a quick and simple family dish, the creation of which will take no more than an hour. Using minced meat and ready-made pasta will shorten time, and simple cooking techniques will enable the dish to be included in the weekly home menu. A pleasant feature - the dish will preserve the classic taste and replace boring soups.
Ingredients:
- forcemeat - 300 g;
- onion - 1 piece;
- potatoes - 2 pieces;
- sweet pepper - 2 pcs .;
- tomato - 2 pcs .;
- carrots - 1 piece;
- pasta - 250 g;
- a clove of garlic - 3 pieces;
- water - 700 ml;
- vegetable oil - 50 ml;
- dried basil and rosemary - for a handful.
Preparation
- Vegetables chop, combine with ground meat and fry for 10 minutes.
- Season, pour in liquid and simmer for half an hour.
- Cooked pasta, spread and pour soup.
Lagman with cabbage
The recipe of lagman at home from mutton assumes an invariable basis: meat and vegetable, the last of which can vary based on your taste preferences and purse. Cabbage is an ideal ingredient for hot food. Having a neutral taste and juiciness, it will easily absorb the scents of the "neighbors" and will give density.
Ingredients:
- lamb - 700 g;
- carrots - 2 pieces;
- tomatoes - 5 pcs .;
- chili - 1 pc .;
- cabbage - 150 g;
- potatoes - 2 pieces;
- sweet pepper - 2 pcs .;
- pasta - 250 g;
- dill and parsley - a handful;
- fat - 150 g.
Preparation
- Fat and melt the meat and vegetables.
- Add chopped chili, liquid and simmer for 40 minutes.
- Cook the pasta with a mixture and decorate with greens.
Lagman lamb in the multivark
It's no secret that cooking classic lagman from mutton consumes a lot of time. Many hours of culinary feat is not for everyone, and therefore the use of a modern assistant - multivark is quite appropriate. It is enough to grind the ingredients, lightly sink them in the bowl, and having turned on the "Quenching" function, forget about the dish for two hours.
Ingredients:
- pulp - 700 g;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- string beans - 150 g;
- tomato paste - 80 g;
- a clove of garlic - 5 pcs .;
- zira - 1 teaspoon;
- onion - 2 pieces;
- pasta - 400 g;
- fat - 50 g.
Preparation
- Before you prepare a lagman in a multivark, place the fat and flesh in the bowl and turn on the "Baking" function for half an hour.
- Add vegetables, spices, liquid and put the "Quenching" mode for 2 hours.
- Combine the cooked pasta with the base and serve.
Lagman in Kazan
Lagman at the stake is an excellent alternative to traditional shish kebabs . Dense brew not only diversifies leisure in nature, but also raises the energy of the feast. The classic recipe for nomadic peoples provided for this type of extinguishing, based on the principle: sliced, thrown, seasoned and poured over the tops of a fragrant hot.
Ingredients:
- pulp - 800 g;
- carrots - 2 pieces;
- tomatoes - 5 pcs .;
- zucchini - 2 pcs .;
- sweet pepper - 3 pieces;
- chili - 2 pcs .;
- paprika - 2 tsp.
- a bunch of dill - 1 piece;
- water - 1.5 liters;
- fat - 200 g;
- pasta - 400 g.
Preparation
- Place the slices of pulp and fat in the cauliflower, simmer, add the vegetables.
- Season, pour in water and simmer for 15 minutes.
- Combine with boiled pasta, season with herbs and serve.