Description
The dish can be cook with any meat: lamb, beef, chicken etc. Real lagman is prepared from special long noodles (its preparation method I described here http://www.povarenok .ru/recipes/show/841 15/) lamb meat and various vegetables. My recipe of lagman somewhat simplified and adapted to our European conditions and opportunities. The taste of this dish turned out rich, and the flavor is very appetizing. I recommend adding the radish margelanica to lagman you could not taste like meat hodgepodge team.
Ingredients
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Meat
800 g
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Carrots
2 piece
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Radish
1 piece
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Pepper
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Bow white
2 piece
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Jusy
1 pack
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Spices
1 Tbsp
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Garlic
1 piece
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Tomato paste
100 g
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Salt
1 Tbsp
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Vegetable oil
0.333 cup
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Greens
1 coup
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Vinegar
1 Tbsp
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Broth
2 l
Cooking
Lagman is cooked in a large cauldron. In the cauldron, pour oil and heat. Meat cut small cubes and fry in oil until Golden brown. Meat is a little salt.
The pepper in small strips and the onion into half-rings (can be pieces)
Cut into strips of carrot, radish (here on the grater for vegetables)
Garlic horns (arrows) cut into three parts. If you cook lagman in the summer, it is best to use fresh. Pickled pepper cut into pieces (sorry photo lost)
Jusy cut into pieces of about 2 cm, the photo has not had time to cut, saw, for us it is a rarity.
In the fried meat add the onions and continue to fry. Then add carrots, radish. Fry and mix. Add bell pepper and continue to fry. Everything is fried on high heat, but should not burn.
Add garlic horns (arrows), pickled peppers, jusi, tomato paste, overcook minced.
Pour vegetables beef broth and simmer on low heat until tender. The sauce for the dish is supposed to be the density about as goulash with gravy, if necessary, dilute it with boiled water. Add all the spices. 5 minutes until cooked add the garlic (you can finely chop or push through a garlic press), vinegar (on the fan)
Separately boil the noodles, drain the water. Spread the noodles on plates or bowls, pour the sauce. For lovers of greenery, it can be sprinkled on the plate. Bon appetit!
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