Not only pilaf and kebabs are popular in Uzbek cuisine. Today we will make another dish - "Lagman" from lamb in Uzbek, which is not inferior in popularity and the number of variations.
Cooking description:
Boil noodles for this dish separately, because some like thicker soup, while others like an abundance of broth. You can use special noodles or replace them with thick spaghetti, udon. The dish is served immediately after preparation. And if you store it, then do not mix pasta with the meat component.
Purpose: For lunch / For dinner
Main ingredient: Meat / Lamb / Noodles
Dish: Soups / Lagman
Cuisine geography: Uzbek / Eastern
Ingredients:
- Lamb - 0.5 Kilogram
- Vegetable oil - To taste
- Onions - 3 Pieces
- Carrots - 2 Pieces
- Tomatoes - 2 Pieces
- Celery - 1 Piece (stem)
- Daikon - 1 Piece
- Sweet pepper - 1 Piece
- Leek - 1 Piece
- Garlic - 3 Cloves
- Cumin - 0.5 Teaspoons
- Noodles - To taste
- Chile - 2 Pieces
- Anise - 1 Piece
- Bay leaf - 2 pieces
- Salt, pepper - To taste
Number of Servings: 5-6
How to cook "Lagman from lamb in Uzbek"
1 Peel the onions and cut them into thin half rings, cut the carrots and celery into thick strips. 2 Cut the tomatoes and daikon into cubes, cut the bell peppers into strips and the leek into small pieces. 3 Wash the meat and cut into slices, season with salt and pepper. 4 Heat a skillet with vegetable oil and sauté the onions until golden brown, then add the meat, cumin and a few small chili peppers, cook for 1 minute. 5 Place the carrots, then the tomatoes and cook for another 5-8 minutes. Pour the contents with 2.5-3 liters of water, add anise and bay leaf, simmer for 40 minutes after boiling over low heat. 6 After the required time, add the daikon, celery, and after 10 minutes also red bell pepper.