Ipak of lagman. I love the Uzbek cuisine, and I want to offer you a delicious dish that diversifies your Desk, and winter weather will warm and give a feeling of fullness and peace...


  • Beef

    300 g

  • Onion

    2 piece

  • Pepper

    2 piece

  • Carrots

    1 piece

  • Beans

  • Garlic

    6 tooth

  • Greens

  • Vegetable oil

    80 g

  • Potatoes

    2 piece

  • Seasoning

  • Tomato

    4 piece

  • Radish

    0.5 piece

  • Turnips

  • Pasta


Laghman is pretty quickly In hot vegetable oil, put a bit of lamb fat (dumba), need it just for the taste, although you can do without it.
I had a beef, but if there's lamb is, of course, even better.
Cut the meat into pieces (my son loves larger).
In the cauldron fat already cooked, take out the cracklings, throw the meat prevented it, so it doesn't burn and toast evenly, at the same time, cut onion into cubes.
Send onion to the meat, do medium heat and fry it until light Golden color. In the meantime, cut the carrot, bell pepper, radish (a little, half), if there is a turnip (also quite a bit, it gives a bitter taste, and it's not for everybody).
The onions were fried, and we put just chopped vegetables there and continue to fry until oil separates.
Now cut tomatoes, garlic and beans (I had frozen it) and also throws into the cauldron again we expect that the butter has separated, and do not forget to stir so it doesn't burn.
Take cumin and coriander (cilantro), rubs a bit and thrown in the cauldron and fry for 2-3 minutes.
Now pour water (I pour boiling, but can be cold), immediately throw the diced potatoes, bring to a boil, remove the foam, turn down the gas fire to raged. Put a bunch well rinsed cilantro (after everything is cooked, we remove it), add salt to taste. Add a pinch of dried Basil (of Raykhon), if there's left to stew on a slow fire an hour and a half.
Separately boil the thin makaronchiki (we sell ready lagman, but I really didn't want in the rain and cold to trudge to the market), although pasta is not prohibited..., wash with cold water, put in the CAS (in the plate), spalacinae boiling water, pour the water, it now remains to pour our broth (gravy), sprinkle it with greens (what is). Ready!
That's all!!! Bon appetit!
Comments and reviews
  • user-avatar
    марина дадакина

    спасибо,изумительный суп,мужу очень нравится:)

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.