7 recipes delicious Laghman

1. Laghman classic

Ingredients

• 2 onions;
• 3 carrots;
• 1 pepper;
• 4 tablespoons of vegetable oil;
• 700 g lamb;
• 4 tomatoes;
• 2 cups of water;
• salt, sugar, black pepper - to taste;
• 5 potatoes;
• 2 bay leaves;
• 2 sprigs of basil, dill, coriander and parsley;
• 400 g noodles for Laghman.

preparation

Peel the onions, carrots and peppers and cut them into strips. In the heated kettle with a thick oil pour after about 2 minutes lay onion and fry until golden brown. Add to the onions carrots and pepper, cook over medium heat until tender, stirring constantly.

Meat cut into pieces of about 2 cm thickness and add it into the kettle to vegetables. Roast the meat until crisp.

Add the meat and vegetables tomatoes and simmer everything for about 5 minutes. Pour in water, pour salt, sugar, black pepper, cover the kettle cover, reduce heat and cook for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the kettle. When a vegetable is ready, add bay leaf and chopped herbs. Let it brew.

Lower the noodles in a pot of boiling water and simmer for about 10 minutes. When the noodles is ready, spread it on a plate and add the meat with vegetables.

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2. Laghman in Uzbek

Ingredients

• 300 g of beef pulp;
• 1 onion;
• 1 carrot;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• 1 green radish;
• 150 g cabbage;
• 2 green celery stalk;
• 1, the sweet peppers;
• 1 tomato;
• 1 hot pepper;
• 1 teaspoon ground coriander;
• ½ teaspoon dry adzhika;
• 1 teaspoon dry paprika;
• 1 tablespoon tomato paste;
• 2 garlic cloves;
• 2-3 glasses of water;
• 400 g noodles for Laghman;
• 2 sprigs of cilantro, dill and parsley.

preparation

Cut beef into small pieces (approximately 2 cm thick), carrots - diced onions and - fine strips. Heat the oil in a cauldron, put back the meat and fry it until golden brown. A little salt. Add the cauldron onions and carrots and fry for about 5 minutes, stirring occasionally.

Cut the radishes and green cabbage in small squares. Chop the celery. Sweet pepper and tomato crumble into cubes and chop the chilli.

When the onions and carrots browned, add a sweet peppers and tomatoes. Fry all together for 3 minutes. Add the kettle dry spices and tomato paste. Cook another 3-4 minutes. Finely chop the garlic and send it to the remaining ingredients.

Then put in the cauldron cabbage, radish and celery and mix. Fill all water and cook over medium heat for about 15 minutes (vegetables should not seethe). Add salt to taste.

In a separate pan, boil the water, a little salt it, put the noodles and cook for 10-15 minutes. When the noodles is ready, spread it on the plates, pour vadzhoy (meat with vegetables) and sprinkle with finely chopped greens.

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3. Laghman Uighur

Ingredients

• 600 g of beef or mutton;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• 1 onion;
• 1 carrot;
• 1-2 eggplant;
• 3 tomatoes;
• 2-3 bell peppers;
• seasoning for Laghman - to taste;
• garlic - to taste;
• 400 g noodles for Laghman;
• 1 cup of soup noodles;
• 2 sprigs of cilantro, dill and parsley.

preparation

Cut the meat into cubes. In the heated kettle pour vegetable oil, put in it the meat and cook until golden brown. Season with salt to taste.

Cut the vegetables into cubes. First, the meat, add the onions and carrots. Then put in the kettle eggplant. After add the tomatoes and pepper and stir. Sprinkle seasoning for Laghman and finely chopped garlic.

In a separate pan, boil the water, a little salt it, put the noodles and cook for 10-15 minutes.

Add the vegetable broth cauldron from under the noodle. Simmer everything until tender about 20-30 minutes.

Arrange the noodles on plates, add the meat with vegetables. Finely chop the herbs and sprinkle over the top.

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4. Lagman with pork

Ingredients

• 500 g of pork;
• 3 tablespoons of vegetable oil;
• 1 onion;
• 2 carrots;
• 1 paprika;
• ½ green radish;
• 2 tomatoes;
• 1 pinch cumin;
• 3 water glass;
• 2 potatoes;
• salt - to taste;
• 200 g noodles for Laghman;
• parsley, dill, green onion - to taste;
• 2 cloves of garlic.

preparation

Cut the meat into small cubes. Heat the kettle or pot with thick walls, pour oil, add the meat. Cook on medium heat for about 25 minutes.

cut the onion half rings and add to meat. Chop the carrots into cubes, put in a cauldron and mix. Pepper also cut into cubes and send to the rest of the ingredients. Grind radish and put it in the cauldron. Stir.

Scald the tomatoes with boiling water, remove them from the peel, cut into small cubes and add to the vegetables in a cauldron.

Boil water and pour it into the cauldron. Cumin grind in a mortar and add to water. Close the lid and let the cauldron meat and vegetables cook on low heat for 40 minutes.

Peel the potatoes, cut into small cubes and add it when the meat and vegetables are ready. Cook still for 10-15 minutes. Season with salt to taste.

In a separate pot boil the water, a little salt, put it into noodles and boil for 10-15 minutes. Finely chop the herbs and garlic. The finished noodles arrange on plates, add the meat and vegetables and sprinkle with herbs and garlic.

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5. Laghman diet turkey

Ingredients

• 1 kg of turkey;
• 3 tablespoons of vegetable oil;
• 4 tomatoes;
• 2 onions;
• 2 carrots;
• 1 paprika;
• 200 g of gourd;
• 4 sprigs dill, coriander and parsley;
• salt and pepper - to taste;
• 1 cup canned or boiled red beans;
• 200 g noodles for Laghman.

preparation

Turkey cut into cubes of medium size (about 3 cm). Pour in the heated cauldron oil, add the meat and cook until until it becomes white.

Slice the tomatoes and onions into cubes, add the turkey and cook for 5-10 minutes.

Grate the carrots on a coarse grater, cut the bell pepper strips and pumpkin - small pieces. Put everything in a large kettle and cook 5 minutes.

Finely chop the herbs and add to the other ingredients. Simmer about 45 minutes on low heat, add salt and pepper to taste. At the end, add the beans.

In boiling water put noodles and simmer for about 10 minutes. When the noodles is ready, spread it on a plate and add the meat with vegetables.

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6. Laghman in multivarka

Ingredients

• 700 g of beef pulp;
• 3 tablespoons of vegetable oil;
• 1 onion;
• 3 tomatoes;
• 2 carrots;
• 2 potatoes;
• 1 paprika;
• Powdered sweet paprika, black pepper, salt - to taste;
• 2 garlic cloves;
• 1 cup of water;
• 1 bunch dill or parsley;
• 200 g noodles for Laghman.

preparation

Cut the meat into small cubes and place in a bowl Multivarki. Add the vegetable oil. Enable mode "Roasting" (15-20 minutes) and close the lid. Open a couple of times to mix.

Cut the onion into half rings, tomatoes - diced. 5 minutes before end of cooking, add them to the meat, mix and fry.

Dice the carrots, potatoes, bell pepper, and place them in multivarku. Add the paprika, black pepper, salt and garlic. Pour the hot water and mix. Switch to "Quenching" for 45-50 minutes.

Finely chop the herbs. When vadzha is ready, sprinkle it with greenery.

In boiling water drop noodles and boil for 10-15 minutes. At the plate, place the finished noodles with vegetables and meat.

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7. Kovurma lagman

Ingredients

• 350 g beef;
• 3 tablespoons of vegetable oil;
• 1 cup of water;
• 1 onion;
• 3 garlic cloves;
• salt - to taste;
• 1 carrot;
• 1 paprika;
• 1 chili pepper;
• ground coriander - to taste;
• 2 tomatoes;
• 1 handful asparagus bean;
• 1 teaspoon of tomato paste;
• 2 eggs;
• 400 g noodles for Laghman;
• 4 sprigs of dill, parsley and cilantro.

preparation

Cut the beef into small cubes (they are smaller than the faster the meat is ready). In the heated kettle pour oil, put the meat and fry it until brown. Pour water and simmer until then, until the beef is tender (15-20 minutes).

Onions cut into half rings and chop the garlic. Add them to the meat and saute until the onion is golden. Season with salt to taste.

Cut the carrot, bell pepper and chili pepper and place them to the other ingredients. Add coriander and cook for 15 more minutes, stirring constantly.

Slice the tomatoes and green beans is not very finely. Put them into a cauldron with tomato paste.

Boil for lagman noodles and drain. In a separate bowl, beat the eggs and cook the omelette of them. Add the noodles ready to vadzhe, fry everything together for 15 minutes, stirring constantly. Omelet cut into strips and add them to the cauldron. Cook for another 5 minutes and then sprinkle with chopped herbs.

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Bonus: homemade noodles for Laghman

Ingredients

• 400 g of wheat flour or buckwheat;
• 3 egg yolk;
• ½ cup milk.

preparation

Sift the flour, add into it the yolks and milk and knead the dough for noodles. Interfere should be thoroughly for about 15 minutes. After the dough is sufficiently cool, remove it in the refrigerator for 2 hours.

Remove the dough from the refrigerator, finely roll and cut narrow strips.

If you want, you can not cut it, and pulling noodles.

Storage

If you will not use the noodles immediately dry it. Cover the flat surface and place napkins on top floured noodles. Make sure that the strips do not stick together: each needs to dry separately. Leave blank 20 minutes.

Then shift them in a bag and store in the refrigerator no longer than 5-7 days. Or, put the dried noodles on board and store it in deep freeze. In this form it can be stored for several months.

To keep the noodles at room temperature (not more than a month), it is necessary to dry the workpiece longer - about a day. After that, the noodles will become hard and brittle.

see also

• Why do not need to pour water from the pasta: little secret chefs →
• 10 pasta recipes with which anyone can handle →
• How to sculpt dumplings →