Of all the recipes, it is the Uzbek lagman - the most satisfying, juicy and nutritious. The combination of fresh vegetables and juicy meat gives a delicious taste and incredible spicy aroma.

Real Uzbek lambman with lamb

The main ingredients:

  • two carrots;
  • vegetable oil - 20 ml;
  • peas of black pepper;
  • one bell pepper;
  • ground black pepper;
  • noodles - 0.3 kg;
  • four onions;
  • tomatoes - 3 pcs.;
  • salt to taste;
  • lamb - 1 kg;
  • a handful of fresh herbs;
  • six garlic cloves.

Cooking step by step:

  1. We chop the washed sheep meat in small pieces, sprinkle salt and ground pepper on top.
  2. We process the meat cubes in heated oil in a pan.
  3. As soon as a crust appears on them, add chopped onions.
  4. Peel the carrot roots from dirt and peel, and cut into thin slices.
  5. Chop the bell pepper into cubes and chop the tomatoes.
  6. We load the chopped vegetables (except tomatoes) into the pan.
  7. We add more salt, pour boiling water and stew the dish on a small fire.
  8. When the meat becomes soft, add slices of tomatoes, continue cooking.
  9. Cut along into two parts each clove of garlic. Pour them into the pan with pepper in the form of peas.
  10. In parallel, cook the noodles until softened in water. Do not forget to salt it.
  11. We rinse them in a colander, arrange them in plates, fill them with the amazingly smelling contents of the pan. Bon Appetit!

Classic beef recipe

Grocery list:

  • three sweet peppers;
  • beef - 0.35 kg;
  • four tomatoes;
  • a pack of special noodles;
  • six garlic cloves;
  • four potato tubers;
  • a piece of oil - 90 gr;
  • two onions;
  • salt to taste;
  • four carrots;
  • vegetable oil for frying;
  • three pinches of pepper;
  • meat broth - 1 l;
  • dill seeds.

Cooking a classic Uzbek beef lagman:

  1. We cook noodles in a pan with water, add salt. We process the finished pasta in a colander, add the butter and leave the noodles to be nourished.
  2. We chop the washed beef fillet in small squares.
  3. Crush peeled onions with a knife, grind carrot roots on a grater.
  4. Remove seeds and septum from pepper, finely chop.
  5. Alternately, load onion, bell pepper and a lot of carrots into a heated frying pan with butter.
  6. Grind the peeled garlic cloves into crumbs. Stew the golden onions and other vegetables until soft.
  7. We remove the thin skin from the tomatoes, finely chop the flesh.
  8. We load meat slices, tomatoes and garlic for frying. Pour this splendor with a rich meat broth with a rash of ground pepper, dill seeds and salt.
  9. Cook under a closed lid and wait for the moment of boiling.
  10. We remove the peel from the potato, shred it with squares, pour it into the rest of the products. Stew the food for half an hour.
  11. My green parsley or dill under the tap and chop finely.
  12. We spread noodles in oil at the bottom of a deep bowl, and on top - delicious meat slices in a vegetable fill. Sprinkle with herbs.

Uzbek lagman with chicken

  • tomato sauce - 30 ml;
  • chicken fillet - 1/2 kg;
  • salt to taste;
  • two bow heads;
  • noodles - 150 gr;
  • two tomatoes;
  • olive oil - 35 gr;
  • one carrot;
  • chopped black pepper to taste;
  • one bell pepper.

Step-by-step preparation:

  1. Chop the chicken in portions.
  2. We remove the husk and peel from all vegetables. Finely chop the onion.
  3. Halve the carrots in circles.
  4. We cut the small bell peppers. We turn tomatoes into small cubes.
  5. We pass the meat slices in oil until a light golden crust is formed on both sides. Add some salt.
  6. Separately, fry onions, peppers and carrots. After 3 minutes we combine them into one.
  7. We load the tomatoes with vegetables and begin to stew the dish for 5 minutes.
  8. We introduce tomato sauce and pour 100 ml of boiled water. Cook for another 2 minutes, add salt.
  9. Put the fried chicken in a pan, load a lot of vegetables. You can add some water, pour more salt to taste, ground pepper and any spices.
  10. Boil the contents of the pan for 10 minutes.
  11. Simultaneously, in another pan, cook the noodles in salt water. When it is cooked, put it in a spacious bowl with a slotted spoon.
  12. Pour all the aromatic vegetable gravy and spread the pieces of meat. Sprinkle fresh greens for color.

With pork

Ingredients for Lagman:

  • half green radish;
  • pork - 0.5 kg;
  • salt to taste;
  • vermicelli - 0.2 kg;
  • two potatoes;
  • a mixture of green onions and parsley - 1 handful;
  • two tomatoes;
  • one onion;
  • sunflower oil for frying;
  • one bell pepper;
  • a pinch of zira;
  • two carrots.

Algorithm of actions:

  1. We warm the sunflower oil in a cauldron, throw a pinch of salt and spread small pieces of pork meat. Fry them for 25 minutes.
  2. During this time we will clean and prepare all the vegetables. Shred the onion in half rings.
  3. As soon as the cooking time of the pork is over, pour onion to it.
  4. We chop the carrots into small cubes and throw them to the meat after the onion.
  5. Processed pepper cut into small squares, load into a cauldron.
  6. We cut the green radish into small pieces and send it after the pepper.
  7. For a few seconds, dip the tomatoes in boiling water, remove the thin skin from them. Grind the pulp and add to the rest of the vegetables.
  8. Pour the contents of the cauldron with boiled water, pour the ground cumin. Cook for 40 minutes.
  9. At the end, we fill in the plates of potatoes and cook another 12 minutes.
  10. We wash a handful of greens and crumble with a knife under the tap.
  11. In salted boiling water, cook the vermicelli for 10 minutes, rinse with cold water.
  12. We return the pasta to an empty pan and fill it with a meat treat, pour greens. Bon Appetit!

Cooking noodles for lagman

Meat and vegetables are the tastiest ingredient in lagman, but noodles are its base.If you digest it or do not boil it, the dish will turn out completely different from what you wanted.

Appetizing and fragrant leaves homemade egg noodles. But it must be done in advance, best of all, the day before the preparation of the lagman.

You can buy store noodles. To save time, we simultaneously fry meat with vegetables and cook noodles.

  1. While roasting is stewed in a pan, bring to a boil the water in the pan, salt to taste.
  2. Pour the vermicelli into the bubbling liquid and cook for about 10 minutes until it is incompletely softened.
  3. After cooking, be sure to rinse the noodles with fresh water.

Set of seasonings and spices for lagman

The Uzbek lagman comes out the most fragrant with a slightly spicy, spicy taste. Delicious scented seasonings help to achieve this result.

You can use:

  • Zira
  • basil;
  • chopped garlic;
  • all varieties of ground pepper;
  • turmeric;
  • cilantro;
  • chopped ginger root.

It is not necessary to pour all the spices into the soup. Use only those whose smell you like.

How to serve food?

  1. Lagman is served in deep bowls; cooked noodles are laid at the bottom of each.
  2. We load a mixture of meat and vegetables on it. Pour this beauty with a fragrant saturated broth.
  3. The final stage is chopped fresh herbs. Pour it on top of the noodles and meat. For poignancy, chopped garlic can be crushed.

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