Description
I had the lagman at the Zepter. It's certainly not a classic recipe, but that's the way it is cooked we have. Served as a first course. In Laghman use seasonal vegetables. But if it's vegetables from his garden and cooked in a Zepter cookware without salt and butter, the dish is just perfect. All useful matters are preserved. The dish is juicy, bright taste and appearance.
Ingredients
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Beef
300 g
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Onion
50 g
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Carrots
50 g
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Potatoes
50 g
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Zucchini
50 g
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Eggplant
50 g
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Pepper
50 g
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Tomato
150 g
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Garlic
2 tooth
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Chili
-
Coriander
0.25 tsp
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Dill
-
Olive oil
50 ml
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Noodles
200 g
Cooking
All the vegetables clean. Meat, onions and carrots cut into small cubes.
The rest of the vegetables too finely chop.
Zepter casserole cover, put on medium heat. When the arrow of the controller will reach the middle of the green field on the Dry scale-you can start to prepare. I cook without oil. Put in a saucepan the meat, onions and carrots and fry, stirring for a few minutes.
Add to the skillet the remaining ingredients, except the chilli, garlic and herbs. Sauté 5 minutes, stirring occasionally. Add the ground coriander.
Then the casserole cover with lid, reduce heat to low and cook for 20 minutes. Arrow controller should remain on the green field.
Then remove the lid, secure it to the handle of the pan if the liquid a little, then add hot water. Then the casserole cover with lid, remove from heat and leave for another 20 minutes. Our basis for Laghman ready.
In a Zepter pot, pour water, close the lid, put on medium heat. When the arrow of the controller will reach the middle of the green fields, the water boils, put in the pot noodles, to wait, once the water begins to boil, cover and remove pan from heat. After 5 minutes, the noodles put into a colander, rinse.
Garlic and chili pepper finely chop, mix with olive oil.
In a bowl put some noodles, then add Foundation. Thickness is adjustable according to your taste. The top add a teaspoon of garlic butter and sprinkle with dill.
Bon appetit!
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