Lagman lamb: a recipe in all its details

Lagman's lamb is a recipe widely spread far beyond the historical homeland. By the way, where his homeland, is for certain unknown, because lagman has already been prepared for many centuries by many peoples of Central Asia and the Middle East. If you have not yet mastered the technology of making this hearty and delicious dish, rather read our detailed illustrated instruction. It will allow you to delve into all the subtleties of the process, choose the necessary ingredients and create a real culinary masterpiece.

One hundred lagman recipes

Professional chefs have calculated that in the world today there are more than a hundred recipes Lagman. It contains a variety of ingredients, but the basis of the dish is always the same: it's meat, vegetables and home-made noodles. It is especially good for the lamb of lamb, so it is worth it to give preference. The dish is served in the form of thick soup or noodles with gravy. Choose the most appropriate recipes for the culinary habits of your family lambman from mutton.

With a step-by-step photo, it will be easier for you to comprehend all the subtleties of the process. Stock up with confidence, the necessary set of ingredients, a sharp knife and soon get down to business.

Dough for noodles

It is no accident that this must be done first. Before cooking, the dough should lie in the refrigerator. At this time, the sauce will be prepared - an equally important component of such a dish, as a lamb of lamb.

The recipe with a photo at home shows how the process is going. In a bowl, connect 5 eggs and 100 ml of water. Solim, and then gradually add flour and knead the dough. On average, you will spend around 800-900 g of flour. Ready the dough to roll into a bowl, double, wrap in a film and send "rest" in the refrigerator.

Vegetables for Lagman

When choosing vegetables for lagman, safely use everything that you like. These gourmets cook this dish only in late summer and early autumn, when it is possible to use ripe seasonal vegetables.

The lambman's recipe of mutton in Uzbek contains potatoes, carrots, peppers, tomatoes and onions. In the Arabian recipes, sometimes there is a real exotic. An important rule: vegetables need to be cut large.

If you are not set up for experiments, use the following recommendation. 8 Medium-sized potatoes slice in circles. Ripe tomatoes are ideal for this dish - cut into quarters a couple of pieces. 2-3 carrots clean, chop large lobules. If you are lucky enough to get 3-4 peppercorns of different colors, the dish will be more elegant. Pepper cut into large slices. Onion can be chopped in the form of straw or semirings, but how many it to take, decide for yourself, but do not forget that lamb loves this vegetable, it makes it juicy and aromatic. You can not do without garlic. It will be needed near the head.

Mutton

The lambman's recipe for lamb from the photo, which is presented in this article, recommends the use of a meat tenderloin without fat and bones. But for this dish you can use ribs, scapula and any other part of the carcass.

Cut 600-700 grams of meat into pieces and fry in a cast-iron wok with fatty oil or oil. Add the onion (4 pieces), chopped into half rings. For lagman, you can use different spices, for example fenugreek, turmeric, ground paprika, chili. Mix them with meat. Onions let the juice out, the meat begins to stew. Give it about 15 minutes, stirring a couple of times during the extinguishing.

Roasting

Lagman of mutton, the recipe of which is presented in this article, is prepared from a relatively small number of products. Vegetables are already prepared, meat with onions just reached the required condition, and the liquid from the wax evaporated. First send the potatoes to the wok, if you use it in the recipe. Following him will follow carrots. When it becomes soft, load the remaining vegetables into the sauce. Cover, let them toast. If you think that fat is not enough, add a piece of smaltz. After 10 minutes, add a couple of spoons of tomato paste and half of the chopped garlic to the lagman.

Quenching - the final chord

It's time to add fluids and start quenching. The juice of vegetables partially covers the food. Add in wok boiling water or preheated broth so that the liquid completely covers the components. Reduce the heat and about 20 minutes put out our future lambman from lamb.

The recipe with a photo at home shows how the dish looks like at this stage. But if what you get is different in consistency or color, do not panic. In many respects it depends on the quantity, degree of maturity and color of vegetables and does not play a special role.

Forming and preparing noodles

While the sauce comes to the standard, it's time to remember our test. It is already quite "rested" and ready for further manipulation.

Cut it into pieces, roll it into balls. Roll each ball as thin as possible. Cut into strips and boil the noodles in water for 2-3 minutes. Fold it on a sieve, let the water drain before cooking lambman from lamb. The recipe for eggs will give a beautiful yellow shade of noodles.

Build the dish

Are the noodles ready? And the sauce certainly enough protrushilsya? Rather, proceed to the formation of the dish until the components have cooled down!

Our lambman recipe from mutton with a photo demonstrates that this dish is served in the form of a generously filled sauce of noodles. You can mix the ingredients in advance, and then spread them over the plates. First, pour the fat collected from the sauce, noodles, mix. Then add the rest of the sauce.

Feed to the table

Lagman from lamb, whose recipe came to us from Eastern countries, is served with homemade bread, fresh herbs, homemade pickles. This dish is perfect for lunch, because it not only contains enough nourishing ingredients, but also a thick tasty broth. If you liked the recipe, be sure to prepare lagman with lamb for your family.