Lagman more Uzbek
Lagman in Uzbek differs from all others, if only in that it is cooked in a cauldron or, in extreme cases, in a large saucepan with a thick bottom and thick walls. Noodles for such a soup are cut into narrow long strips, and not drawn into long flagella. And all the ingredients of the Uzbek lagman (both meat and vegetables) are usually cut into small cubes of the same size, so that the dish looks especially appetizing when served. And, finally, Uzbeks generously sprinkle each serving of lagman with spicy parsley, cilantro or celery.
Ingredients
Servings 4-5 servings- large onion - 1 pc.
- sweet pepper - 2 pcs.
- tomatoes - 2 pcs.
- celery stalk - 1 pc.
- garlic - 1 head
- lamb pulp - 500 g
- vegetable oil - 5-6 tbsp. l.
- tomato paste - 3 tbsp. l.
- grated ginger root - 1 tbsp. l.
- meat broth - 700 ml
- chopped greens - 2 tbsp. l.
- salt, freshly ground black pepper - to taste
- flour - 300 g
- salt - on the tip of a knife
- drinking water - 120 ml
- egg whites - 2 pcs.
- vegetable oil - 1 tsp
Cooking
Step 1
Prepare noodles for lagman in Uzbek style. Sift the flour with salt through a fine sieve onto the work table in a slide. Make an indentation at the top. Pour water and proteins into it. Knead the dough thoroughly (at least 10 minutes).
Step 2
Form the dough into a ball and grease with vegetable oil. Wrap in cling film. Leave for 20 minutes at room temperature, then refrigerate for 20-30 minutes.
Step 3
Roll out the dough for lagman noodles into a thin layer and cut into strips. Cover with a damp towel and leave for 30 minutes. Boil the noodles in boiling salted water (2 minutes), then drain in a colander. Rinse with cold water. You can mix with vegetable oil so that the noodles do not stick together.
Step 4
Prepare the soup - the basis of the lagman. Cut the onion into half rings, sweet pepper into cubes, tomatoes into slices, celery into small slices. Coarsely chop the garlic cloves.
Step 5
Cut the meat into small cubes. In a heavy bottomed saucepan, heat 3 tbsp. l. oils. Put the chopped lamb and, stirring, fry for 7 minutes over medium heat.
Step 6
Add onions, bell peppers, tomatoes, garlic, tomato paste and grated ginger root alternately. If needed, add a little more oil to the pan. Cook, stirring, over low heat for 30 minutes.
Step 7
Pour in the broth and bring to a boil. Salt and pepper. Cook over low heat for 20 minutes. Close the pan with the lagman base and leave in a warm place for 30 minutes.
Step 8
Put the previously prepared noodles in a colander and warm up by dipping in boiling water for a couple of minutes. Divide among deep plates. Pour in broth with meat and vegetables. Sprinkle with herbs and serve the Uzbek-style lagman on the table.