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How to cook lagman from minced meat. Lagman is a classic recipe. How to make delicious soup at home. Recipe for lamb lagman with potatoes

Lagman is considered a very satisfying and rich noodle soup. Almost all housewives find it very appetizing and aromatic. Today there are many recipes for this dish. Each of them is attractive in its own way.

Varieties of lagman

Let's look at the main options that are most often prepared:

Uyghur lagman is a rather thick dish, and it is quite difficult to call it soup. The gravy is also prepared with a minimum amount of liquid.
Dungan lagman. Here you are allowed to add as much water as the housewife herself needs to prepare the dish. And most often the noodles are fried.
Uzbek lagman. It is more like a classic lagman soup. This dish has a lot of liquid and not enough noodles.
Kazakh lagman. The special feature of this dish is the omelette, which is fried, then cut into strips and added to the soup.
Tajik lagman. At the end of cooking, sour milk is added to this dish, and all other ingredients are added, as in the classic recipe.

Each nation adds additional ingredients to its recipe. And if you put your soul into preparing a dish, then any option will be extremely tasty.

It will take a lot of time to prepare a classic lagman, as it requires certain culinary skills. It’s rare for a housewife to decide to cook this dish in the evening after a hard day’s work. But preparing lagman with minced meat in a simplified version will be possible for anyone, even an inexperienced cook. Let's look at how to prepare this tasty, satisfying and simple dish.

Recipe for lagman with minced meat

The dish is prepared within one hour. It is easy to prepare and quite quick.

First of all, you need to prepare the ingredients that will be part of the lagman with minced meat. The ingredients are for four servings.

Ingredients

To prepare lagman with minced meat you will need:

boneless beef meat - 0.8 kg;
carrots - 3 pcs.;
white onion - 2 pcs.;
two sweet red bell peppers;
one large eggplant;
fresh and fairly ripe tomatoes - 3 pcs.;
sunflower oil - half a glass;
garlic - 1 head;
one hot pepper;
spices: ground black pepper - 1⁄4 tsp, cumin - 1 tsp;
parsley - 1 p.;
basil - 2 sprigs;
ready-made dry noodles - 600 g.

Cooking method

With minced meat, lagman (photo provided in the article) is prepared as follows. First you need to cut off all unnecessary films and cartilage from the beef pulp.

Cut the meat into small pieces and pass through a meat grinder.

Peel and cut the onion into small cubes. Heat a frying pan and fry.

Then you need to put the minced meat in the frying pan and, without reducing the heat, fry the meat until the juice boils away, be sure to stir constantly.

As soon as the minced meat begins to crumble, you need to add the grated carrots, reduce the heat and close the lid. After four minutes, mix everything thoroughly and place a layer of sweet pepper on top, after cutting it into small cubes. And cover the frying pan with the lid again.

While the vegetables are stewing in a frying pan, you need to rinse the tomatoes, then peel them and crush them well with a knife. If there are no juicy and soft tomatoes, it is better to use tomato paste.

Five minutes after adding the eggplants, you can put the tomatoes in a frying pan, stir, salt and add spices, then hot pepper and finely chopped garlic. If the tomatoes are sour, you can add a little sugar.

Cover with a lid and simmer for about 20 minutes. At the end you can add basil leaves and 1 bunch of parsley. While the sauce is stewing, you need to boil the noodles, strain and place in deep bowls, then you need to spread the minced lagman and sprinkle with parsley.

Minced meat lagman

Peel the onion and chop finely. Fry it until golden brown in heated vegetable oil. Add minced meat to it and fry everything until all the liquid has evaporated, stirring constantly. Peel, wash and finely chop the carrots. Place it in a frying pan with meat and onions. Salt, sprinkle with sugar and spices. Simmer the meat and vegetables for several minutes, continuing to stir.

Wash the tomatoes and cut into cubes. Wash the potatoes, peel and cut into small cubes. Add tomatoes and tomato paste to the meat. Mix thoroughly and simmer for several minutes. After that, put the potatoes in the frying pan and fill everything with water so that it is 5 mm above the level of meat and vegetables. Stir and cover the pan with a lid. Simmer over low heat for 10 minutes.

Peel the garlic and pass through a garlic press. Wash the bell pepper, remove seeds and cut into strips. Wash the greens, dry and chop. Place garlic and bell pepper in the pan with the meat. Stir and simmer everything until done under the lid. Sprinkle with herbs and remove from heat.

Place the noodles in boiling salted water. Cook it until done. Place the noodles in a colander and let the water drain. Place noodles into deep bowls. Place meat and vegetables on top. Serve the dish immediately.

Lagman is a hearty thick noodle soup. It turns out incredibly tasty and appetizing. Try to cook lagman from minced meat according to this recipe, and you will definitely like this dish. If you don’t have noodles at home, then this dish can be prepared with spaghetti.

recipe-club.ru

Lagman with minced meat

Cooking classic Uyghur or Uzbek lagman is a long process that requires special culinary skills. Few housewives will dare to make it, and not every professional chef will be able to make real chuzma - pulled noodles, which is an important component of the recipe for a real lagman. But preparing a simplified version of this culinary masterpiece - lagman with minced meat, the recipe for which is given below, is quite within the capabilities of any inexperienced cook.

How to cook lagman from minced beef

This recipe makes 4 servings.

Calorie content is: per 100 gr. product – 180 kcal, 6.7 g, – fat, 9 g. – proteins, 19 gr. – carbohydrates.

boneless beef – 0.6 – 0.7 kg;
carrots - 2 medium-sized root vegetables;
onions - 2 large onions;
sweet pepper - 2 fleshy red fruits;
eggplant – 1 large young eggplant;
tomatoes – 3 large, fleshy, fully ripe tomatoes;
sunflower oil (refined) – 0.5 cups;
garlic - 1/2 head;
hot pepper – 1 small pepper;
spices - a pinch of anise, ground black pepper and cumin - ¼ teaspoon each;
greens - a bunch of parsley and 1-2 sprigs of basil;
ready-made dry noodles for lagman, or Italian fettuccine or tagliatelle - 1.5 packs, i.e. 600 g.

Preparation

Cut off the films and cartilage from the beef pulp, cut the meat into medium-sized pieces and pass it through a large grinder.
Wash and peel all the vegetables listed in the recipe.
Place a wok (or thick-walled saucepan) on the fire and pour oil into it. In heated oil, fry the onion, chopped into small cubes, until light golden brown.
Place the minced meat in the pan and, without reducing the heat, fry it, stirring continuously, until the meat juice boils away.
As soon as the minced meat becomes crumbly, place the carrot grated on a coarse grater on top of it, reduce the heat, and cover the pan.
After 3-4 minutes, mix the carrots with the minced meat, place a layer of sweet pepper, cut into small cubes, on this meat and vegetable mixture, and immediately cover the wok.
Cut the peeled eggplant in the same way as the peppers. After another 3-4 minutes, mix the peppers with the rest of the pan, and add a layer of eggplant cubes on top. Re-cover the wok with the lid.
Pour boiling water over the tomatoes, after 5 minutes remove the skin and cut the flesh with a knife. If it’s not the vegetable season and there are simply no ground fleshy tomatoes on the market, replace them with 3 tablespoons of good tomato paste.
5 minutes after adding the eggplant, add the tomato mass into the frying pan, stir the sauce, salt it, add the spices indicated in the recipe, chopped hot pepper and chopped garlic.
If the tomatoes were sour, add half a spoonful of sugar to the lagman.
Cover the wok with a lid and simmer the sauce over low heat for another twenty minutes. Before removing from the stove, place finely chopped basil leaves and half the amount of parsley specified in the recipe in the lagman.
While the sauce is on the stove, boil the noodles in heavily salted water and drain.
Distribute the noodles into deep bowls, place the prepared minced beef lagman on top of the dough base and sprinkle it with the remaining parsley.

Lagman with minced meat is ready. Bon appetit!

vashlagman.ru

how to cook lagman with minced meat

Recipe – Central Asian dish “Lagman”

Lamb tenderloin 1000 grams Vegetable oil 30 milliliters

Onions (100 grams, two pieces Carrots 350 grams

Red tomatoes 300 grams Beef broth 3000 milliliters

Stem celery 70 grams Potatoes 200 grams

White cabbage 400 grams Cilantro (coriander) 20 grams

Dill 20 grams Zira (cumin) 0.125 teaspoons

Ground black pepper? tsp Salt one teaspoon

Dungan rice noodles 300 g

Recipe – Homemade Lagman

Beef meat - 800 grams 1 kilogram.

Sweet pepper (yellow, green, red) one piece each

Two medium tomatoes

One carrot

Cucumber - one piece

One radish

Onions - two medium pieces

Garlic 3 heads large

Dzhusay optional

Sunflower oil 1/3 cup

Soy sauce - 1.5 tablespoons concentrated (or 5 regular)

Salt. black pepper

Cumin (and other spices) optional

Dungan noodles or regular

Recipe – lagman “Green”

Beef meat 500 grams

Garlic pipes bunch (150-200 grams

Jando (bean sprouts) bunch (150-200 grams)

Onion 2 heads avg. size

If you have some jusai or green onions.

Beijing cabbage 300-400 grams

Alcohol 40 grams 3-4 tablespoons

Spices: Cumin (cumin), coriander, a little red pepper, dried onion, dried garlic, ginger, anise seed, a little cloves, mustard, kmin, a little dried lime, cardamom.

Salt, black pepper, soy sauce - to taste

Recipe: Guiru Lagman

Lagman (ready) - 700 grams

Meat (veal) - 400 grams

Jandu (green beans) - three pieces

Celery (stems) - 1 bunch.

Bell pepper - three pieces

Ground sweet red pepper - one tablespoon

Red hot pepper - one tablespoon

Starch (without a slide) - one tablespoon

Tomato (without slide) - one tablespoon

Sunflower oil for frying - five tablespoons

Recipe - lagman from legged bird

Turkey breast (or whole chicken breast)

Butter (ghee) - 100 grams

Onions - two pieces

Carrots - three pieces

Tomato paste - two tablespoons

Noodles (homemade) - 100 grams

Flour (for noodles) - 1 cup.

Egg (for noodles) - one piece

Water (or cooled broth, for noodles)

Recipe - real Uyghur Lagman

Meat (for gravy) 350 – 400 grams

Vegetables (for gravy, different, all sorts, the more varied, the tastier and healthier)

Recipe – lagman, Dungan noodles

Wheat flour (for dough) - 1 kilogram

Chicken egg (for dough) - two pieces

Salt (for dough) - 1/2 teaspoons

Cottonseed oil (if not, you can use vegetable oil, for gravy) - 200 milliliters

Lamb (for gravy) - 500 grams

Lard (lamb fat tail, for gravy) - 100 grams

Potatoes - 2-3 pieces

Turnip (larger) - one piece

Carrots - two pieces

Onions - 3-4 pieces

Garlic (optional) - 6-7 teeth.

Spices (salt, black pepper, red pepper (paprika), cumin)

Soda (for dough) - 1/2 teaspoons

Recipe – lagman “In my opinion”

Mixed minced pork and beef - 0.5 kilograms

Bell pepper - 5-6 pieces

Noodles for lagman - 1 pack.

Seasoning for lagman - 1 pack.

Onion - one piece

Tomatoes - five pieces

Tomato paste - five tablespoons

Recipe - Siberian lagman

Minced meat (pork and beef) - 700 grams

Vegetables (assorted: carrots, onions, bell peppers) - 400 grams

Cucumber (pickled) - eight pieces

Tomato (ketchup) - 100 grams

Flour - three tablespoons

Black pepper (to taste)

Garlic (to taste)

Recipe – LAGMAN N 3

For the gravy you need: 500 grams of lamb, 100 grams of vegetable oil (sunflower or cottonseed), 300 grams of onion, 1 large carrot, 1 medium radish

Recipe - how to cook lagman with veal

veal 500 grams

carrots 350 grams

bell pepper 250 grams

tomatoes 200 grams

green beans 200 grams

garlic 10 grams

tomato paste 100 grams

meat broth to taste

homemade noodles to taste

grill seasoning to taste

tomato juice to taste

Recipe – “CHUZMA-LAGMAN” LAGMAN FROM PULLED DOUGH

Meat (lamb pulp) - 500 grams butter - 200 grams onions - 2 heads, tomatoes - 2-3 pieces potatoes - 3-4 pieces carrots - 3-4 pieces cabbage - 15O g, radishes - 100 grams garlic - 2 goals , bell pepper - one piece, bay leaf - 2 leaves, red pepper - 1 pod, salt, herbs to taste

Recipe – LAGMAN (PART 2)

For the vajji you will need:

Meat – about 300 grams (I prefer to cook with beef, in the original they often use lamb)

Onions – 2 pieces

Soy sauce – 2 tablespoons

Tomatoes – 4 pieces

Tomato paste – 1 tablespoon

Sweet pepper – 1 – 2 pieces

Radish - about 150 grams (For lagman, you can use almost any type of radish. Daikon and green radish are most often used, but, depending on the season and availability, you can use black radish, and even ordinary radish)

Chinese cabbage – about 150 grams (three large leaves)

Jusai is a good bun. Jusai is a wild onion. It is very popular in Central Asian cuisine and many believe that lagman without dzhusai is not lagman. Personally, I don't think so. Of course, it’s better to cook with it, but if you don’t have it, you can replace it with wild garlic, or, as I did in the video, with young garlic leaves. If you can’t replace it, then you can cook without jusai.

Garlic – 1 head

Celery leaves - a little, to taste. Personally, I don’t add celery, but it’s worth recognizing that celery leaves and stalks are very often included in lagman. They are finely chopped and placed in the vaja either 5 minutes before the end of cooking, or already on a plate when serving.

Hot pepper pod – 1 piece

Zira – 1 teaspoon

Ground red hot pepper – 0.5 teaspoon or as desired and taste

Ground coriander – 0.5 teaspoon

Ground star anise – 1 – 2 stars

To dilute the vaji during cooking, you will need either water (if you cook with store-bought noodles) or broth left over from cooking the chuzma (if you cook the noodles yourself).

For the noodles you will need:

If you prepare noodles yourself, then prepare them according to the technology and from the ingredients specified here.

If you cook with store-bought noodles, you will need about 500 grams of dry noodles. Before assembling the lagman, it will need to be boiled according to the instructions.

For the spicy lazjan sauce you will need:

Garlic – 2 – 3 cloves

Ground red hot pepper - about 1 teaspoon (approximately the same amount of pepper is added as garlic)

kallorii.info

Lazy lagman

Of course, real lagman is cooked in a cauldron, with fat tail fat and lamb. In general, it takes a long time to prepare. But this is not a reason to deny yourself the delights of oriental cuisine, knowing how to make lazy lagman!

INGREDIENTS

Minced meat 300 grams
Noodles 400 grams
Onion 1 piece
Potatoes 2 pieces
Carrots 1/2 pieces
Tomato 1 piece
Sweet pepper 1/2 pieces
Tomato paste 2 tbsp. spoons
Sugar 0.5 teaspoons
Salt To taste
Spices To taste

1. First fry the onion in vegetable oil, and then add minced meat to it.

2. After a while, add salt, pepper, spices and finely chopped carrots. Let's mix. Add tomatoes and tomato paste. We reduce the fire.

3. When the mixture has simmered a little, add potatoes in small cubes. Fill with water to cover the potatoes.

4. After 10 minutes, add finely chopped garlic and pepper, cut into strips. At the same time, let the noodles cook.

5. Place the finished noodles on plates and pour the prepared mixture on top. Bon appetit!

Classic Lagman is a delicious, thick and very satisfying noodle soup with gravy. The recipe for gravy for lagman is simple: it is essentially meat with vegetables. The composition of lagman may vary, but the basis will always be thin and flat noodles. Our website has the most delicious selection of lagman recipes, choose the one you like and cook with pleasure.

Uzbek beef lagman

You will need:

500 g beef,
200 g green beans,
3-4 tomatoes,
2 bell peppers (red and green),
onions and cloves of garlic,
spinach,
vegetable oil,
spices,
salt,
water or broth.

How to cook Uzbek lagman:

Finely dice the sweet peppers, tomatoes and onions, grate the garlic. Chop the meat coarsely and fry it in a frying pan in oil until browned. Pour in water and simmer until soft, add onion, fry for 5 minutes.

Add tomatoes and fry the same amount. Add bell peppers and garlic to the vegetables, fry for another 5 minutes. Throw in the washed green beans and spinach and add salt. Season with spices and mix. Reduce heat and simmer, covered, for 15-20 minutes, adding broth or water and adjusting the desired consistency.

Boil the noodles separately and dry. Serve lagman in Uzbek style like this: put noodles on a plate, pour gravy from meat and vegetables, put another layer of noodles, more gravy, sprinkle herbs on top, sprinkle with vinegar. Serve lazhan separately.

Traditional spices for classic lagman are cumin, paprika, coriander, black pepper, and you can also add star anise.

You can cook lagman with pork, but it will resemble the original version of the dish quite vaguely - as far as the tastes of lamb and pork are far from each other.

Recipe for lamb lagman with potatoes

Required for cooking:

Lamb - 700-800g.,
Margelan radish - 2 medium pieces,
Turnips - 2 medium pieces,
Potatoes - 5 small,
Carrots - 2 medium pieces,
Onions - 2 pcs.,
Bell pepper - 1,
tomato paste - 4-5 tablespoons,
noodles (I have ready-made lagman noodles),
garlic, herbs, cumin, pepper, salt.

Cooking method:

Fry small pieces of meat (in this case lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).

Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.
Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.

Pour boiling broth (boiling water) and bring until ready (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.
Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.

Beef lagman in a cauldron

How to cook beef lagman in a cauldron? Once you find yourself in nature, it’s time to try your favorite dish in an original version. To do this, you will need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended over the fire.

The proposed range of products can be expanded by adding peppers, zucchini or eggplants. The resulting dish can feed 12 people in 2 hours.

Ingredients:

beef – 1.5 kg;
onions and carrots – 400 g each;
tomatoes and potatoes – 7 pcs.;
garlic heads – 1.5 pcs.;
oil – 300 ml;
seasonings, parsley, basil, jusai.

Cooking lagman in a cauldron:

Meat is fried in hot fat. Add chopped onion and carrots and fry a little more. Add the rest of the ingredients, pour in boiling water, season the dish and cook until the meat is soft. Throw in jusai, parsley, basil, garlic and let the beef lagman brew.

A simple recipe for lagman with spaghetti pasta

We will need:

Beef or lamb - 0.5 kg.
Thin long noodles or spaghetti - 0.5 kg.
Onions - two pcs.
Carrots - two pcs.
Two potatoes
Sweet bell pepper.
Garlic - three cloves
Greens to suit your taste
Ground black pepper
Red pepper (paprika)
Vegetable oil

Preparation:

Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare.
Especially if you don't make homemade noodles.

Search, you will find good noodles on sale, now there is nothing in stores.

As always, first we need boiling water. Cut the meat into small pieces. Chop the onion.
Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet peppers can be cut directly with the seeds.

Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked. Add onion to the fried meat, mix and lightly fry.

Put potatoes, carrots, peppers, garlic into the pan and fry everything, stirring constantly. Then pour boiling water so much that the water covers the vegetables.

Salt, pepper and cook over low heat until fully cooked. Boil the noodles in a large amount of salted water (of course, immediately take boiling water) and drain in a colander.

By the way, we don’t break the noodles, but cook them whole.

Place a portion of noodles into deep plates and add gravy, adding broth as desired. Sprinkle finely chopped herbs on top.

Lagman classic recipe with chicken

You will need:

350 grams of chicken meat;
one package of spaghetti;
four potatoes;
onion - three heads;
two medium-sized tomatoes;
carrots - one piece;
two sweet peppers;
small package of tomato paste (about 60 grams);
vegetable oil;
herbs, spices, salt to taste;
a few cloves of garlic.

How to cook:

Cook the noodles in salted water. In a deep frying pan in vegetable oil, fry the onion, meat, carrots and tomato paste.

Simmer the meat with potatoes and vegetables over low heat for 20 minutes, covered. To make the sauce more flavorful, add spices. Chicken lagman at home is ready!

Quick lagman with minced meat

The beef lagman recipe can be simplified and speeded up by preparing your favorite dish in just half an hour. To do this, you can take spaghetti and minced beef as the main ingredients. The structure of the dish will be far from authentic, but with the right approach, the taste characteristics can be preserved. The resulting Asian delicacy can feed four people.

Ingredients:

minced meat – 0.5 kg;
bell peppers, onions and carrots - 1 pc.;
potatoes and tomatoes – 2 pcs.;
garlic – 3 cloves;
oil – 80 ml;
spaghetti – 250 g;
seasonings, herbs.

Preparation:

Fry the minced meat in an oiled bowl, then the chopped vegetables. Pour in water until completely covered.
Season to taste and simmer covered until done. At the end, add parsley, dill, basil and garlic.
Lagman is served with boiled spaghetti.

Video: recipe for classic lagman in a slow cooker

Lagman is a Central Asian national dish. It is prepared by different peoples, such as those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and stretched, long noodles. They pull it out in a special way: they take a piece of dough and untwist it like a child’s jump rope, and this is how they get a skein of these very noodles.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

Beef – 500 gr
thin long noodles or spaghetti - 0.5 kg
onions - 2 pcs
carrots - 2 pcs.
potatoes - 2 pcs
bell pepper - 1 piece
garlic - 3 cloves
vegetable oil - for cooking
ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash it and finely chop it.

Cut the peeled carrots and potatoes into cubes. Cut the red bell pepper into longitudinal slices and finely chop the garlic cloves.

Now put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

Then add the chopped onions and lightly brown them, then potatoes, peppers, carrots, garlic and pour boiling water over everything, salt, pepper and mix.

Cook until fully cooked.

It's time to boil the whole spaghetti, after they are ready, put them on a plate, pour the sauce with the meat over them and serve.

Classic lagman recipe

Ingredients:

Meat - 0.5 kg
potatoes - 6 pcs
carrots - 4 pcs.
tomatoes - 10 pcs
bell pepper - 2 pcs
cumin - 1 teaspoon
bay leaf - 2 pcs
ground red pepper - 1/2 teaspoon
khmeli-suneli - 1 teaspoon
salt - 1 teaspoon

Cooking method:

Place a cauldron or deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then lower the meat cut into small squares into it and add one teaspoon of salt, mix and cover with a lid for 15 minutes.

Peel and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

It’s time for the carrots, peel them, cut them into small cubes and add them to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

We also cut the tomatoes and sweet bell peppers into small cubes and, after time, add them to the rest.

Fill with 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then put it through a press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the broth for readiness; if it is rich, then everything is ready, if not, we continue to cook until it is completely cooked.

We cook pasta in the same way as in the photo.

Place the prepared spaghetti on a plate and spread the vegetable and meat sauce on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

Meat - 600 gr
potatoes - 4 pcs.
onions - 3 pcs.
carrots - 2 pcs.
garlic - 1 head
tomatoes - 4 pcs
sweet pepper - 4 pcs
tomato - 2 tablespoons
spices and salt - to taste.

Cooking method:

Wash the meat and cut it into small pieces. We clean and cut all the vegetables into squares, peel and chop the garlic.

Now put the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add the carrots and continue cooking.

Next in line are potatoes, simmer with the rest of the ingredients until half cooked.

All that remains is to add tomatoes, tomato paste, bell pepper and finely chopped garlic. And of course your favorite seasoning and salt.

Pour hot water over the entire mixture and simmer with the lid closed until all the vegetables are cooked.

Place the pre-boiled spaghetti in the lagman and mix.

And voila... the dish is ready!

Beef lagman in a cauldron - step-by-step recipe with photos

Ingredients:

Beef – 2 kg
carrots - 3 pcs.
tomatoes - 4 pcs
red bell pepper - 3 pcs
onions - 3 pcs
tomato paste - 4 tbsp. spoons
vegetable oil - 100 g
celery
garlic - head
cariander, cumin - to taste
salt and ground black pepper - to taste.

Cooking method:

We prepare all the products, cut them into small pieces, such as you like, and get started. Place the cauldron on the fire, pour vegetable oil into it and lower the meat. We begin to cook, stirring constantly, since the dish is cooked over a fire, it can immediately burn and everything will go to waste.

Add seasoning, chopped carrots and fry a little.

For color, add tomato paste and mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes add celery and onion.

The last ingredient is garlic, which we squeeze through a press. Fill the entire mass with meat broth or plain water and salt to taste.

Leave to simmer on hot coals for 1.5-2 hours, while closing the lid.

Place the boiled noodles on plates, and pour the prepared vegetables and meat on top using a spoon.

We cut the greens, decorate with them and serve a tasty and appetizing dish. Especially if it is prepared in nature with love.

Homemade lagman with chicken: step-by-step instructions

Ingredients:

Chicken – 800 gr
homemade noodles – 250 gr
tomato - 2 pcs
onion - 2 pcs
carrots - 2 pcs.
adjika - 1 teaspoon
tomato paste - 2 tbsp. spoon
olive oil - 2 tbsp. spoons
peppercorns - 10 pcs
salt and ground red pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can only take the sirloin part.

2. Peel the onions and chop them into half rings

3. Wash the carrots, peel and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. We cut them into pieces

5. Boil cooked noodles or store-bought spaghetti until tender.

6. Heat olive oil in a large frying pan, place chicken pieces in it and fry until golden brown.

7. Add the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have prepared (you can use spaghetti) until tender, put it on a plate, and top it with vegetable and meat sauce.

12. All that remains is to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!

List of ingredients

noodles - 400 g
minced meat - 300 g
potatoes - 2 pcs
onions - 1 pc.
tomato - 1 pc.
carrots - 1/2 pcs
bell pepper- 1/2 pcs
tomato paste - 2 tbsp. spoons
garlic - 5 cloves
sugar - 1/2 teaspoon
salt - to taste
spices - to taste
greens - to taste
vegetable oil- for frying

Cooking method

Bon appetit!

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