Description
Lagman each family your. And, as usual, everyone Sandpiper praises its swamp. Praise me. Taught me to cook lagman old Uzbek in Feodosiya, who kept a cafe near the beach and served there only 2 hot dishes, it was a "Magic risotto" and "Magic lagman". Sea, beach, Oriental fragrances, mmmmmmmmmmmmm! And we are still very young, and then, as you know, the sky bluer and the grass greener. It was almost 25 years ago, but the memories are fresh as yesterday. VERY! important: start cooking on high heat after the meat "grabbed" crust, diminish the heat to medium, after the appearance of the juice from the vegetables, cover with a lid, reduce the fire to the point where the dish does not boil and pobulkivaet, then the vegetables remain slices, not the guests "in a mess". Broth for stewing vegetables I get 3 liters, turn the vegetables so that they were braised, not cooked, adding broth as needed. Once all the vegetables are ready, add the remaining broth and, immediately after boiling, turn off the fire. And only then cover the pan with a lid
Ingredients
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Meat
1 kg
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Onion
3 piece
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Carrots
2 piece
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Radish
2 piece
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Daikon
1 piece
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Tomato
5 piece
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Eggplant
2 piece
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Pepper
3 piece
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Garlic
5 tooth
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Potatoes
4 piece
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Greens
2 coup
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Vegetable oil
6 Tbsp
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Spices
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Noodles
Cooking
Half the onion and head of garlic with the peel, just cut the "tails" and "forelocks", garlic to the suchika, throw in a container where we prepare the dressing for the dish (This can be (preferably), a large kettle, or saucepan with a thick bottom) fry and from the heart. Put on to cook in the broth from the bones and fat from the meat ahead of time we cut it, let it fry-boil, when boiling, add the usual spices for the broth pepper, a Bay leaf, a little salt and a little pepper. BROTH COVER DO NOT COVER! Then it will never "greasy"; the Meat is cut into small, about the size of 3*3 is a cube, remove from the pan the garlic and onion and not pitied, send them "the sea". Throws chopped meat in a pan to aromatizirovannaya onion and garlic oil, turning so the meat was cooked all the way
As soon as there was mouth-watering crust, add the carrot, green Radish, Daikon radish, fry for 5-7 minutes, add the other vegetables: Eggplant, sweet Pepper, Garlic 4-5 cloves (chopped too COARSELY).
Tomatoes, peeled from the skin, onion, chopped feathers. It added a little later, we don't need to Carmelitas, and dissolved, on the contrary, in Laghman, he can stay even a little crispy on the teeth. All fry until "al dente", i.e. slightly undercooked and pour the broth so that everything is extinguished, but not cooked. Add salt, spices.
When the vegetables reach almost 100% cooked (5-7 minutes), add remaining broth, which pour through a sieve to Lavrushka and pepper is not caught on a tooth and ovarium all this to the level of the vegetables, taste for salt and spices, if desired – doselevel, debarchiver. NO SPICES already put, otherwise they will be frustrating to get "tooth". Pre-cut greens added to the contents of the pan, turn off heat, cover and allow the flavors to "perigenetic"
Collect the plate: Take a deep dish, the best type of bowl, put down the noodles, pour the broth, spread on top the meat with vegetables. Again, with a great love for herbs, garlic and pepper, Sprinkle the top with finely chopped hot pepper, garlic and favorite herbs
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