Lamb lagman - recipes for a typical Uzbek dish

According to legend, three Asian travelers put meat, vegetables and flour in a cauldron and prepared a dish that went down in culinary history under the name lamb lagman. Having received worldwide recognition, the food is recognized as international and differs in the recipe by individual components and mixture. Often served as a main roast for lunch.

Lamb lagman in Uzbek style - recipe

Lamb lagman is a recipe that requires the presence of the main components necessary for nutrition: homemade noodles with juicy gravy, lamb meat with a layer of fat and vegetables. The Uzbek version is recognized as the traditional version - with a small amount of noodles, fresh herbs and spices, its mixture is similar to soup and serves as the first course at the table.

Ingredients:

flour – 1 kg;
testicle – 3 pcs.;
vegetable oil – 200 ml;
water – 450 ml;
salt – 1 teaspoon;
lamb pulp – 500 g;
lard – 200 g;
onions – 3 pcs.;
tomatoes – 5 pcs.;
clove of garlic – 6 pcs.;
carrots – 2 pcs.;
sweet pepper – 3 pcs.;
green beans – 100 g;
chili pepper – 1 pc.;
jusai - a handful.

Preparation

Knead the dough from flour, butter, eggs and 200 ml of water and set aside for 2 hours.
Roll the mass into a rope, stretch and cut into strips, stretch each of them, shake and cut.
Weld the strips. Save the broth.
Cut the meat, lard and fry, adding vegetables, chili, garlic and jusai.
Pour in the remaining liquid and simmer the lamb lagman for 20 minutes.
Lay out the noodles, meat with sauce and pour in the broth.

Uyghur lagman

The dish consists of two parts: stretched noodles - chumza, and gravy - vajja, which is fried meat and vegetables in a thick sauce. This component is responsible for taste and smell and is its basis. The important detail is the cutting into strips, because the Uyghurs eat food with chopsticks, and the thickness, because the food is served as a nutritious second.

Ingredients:

flour – 900 g;
water – 350 ml;
testicle – 2 pcs.;
salt – 1 teaspoon;
lamb pulp – 1.5 kg;
lard – 100 g;
tomatoes – 5 pcs.;
onions – 3 pcs.;
carrots – 3 pcs.;
sweet pepper – 3 pcs.;
clove of garlic – 8 pcs.;
celery stems – 3 pcs.;
zira – 1 teaspoon.

Preparation

Before preparing lamb lagman, combine the first four products, knead and leave to “rest”.
Dough for lagman is a recipe based on rolling the mass into a rope, shaking and stretching the noodles; at home it will take 2 hours.
After cutting the strips, cook them and leave the broth.
Chop the meat and vegetables into strips.
Melt the fat, fry the pulp in it and add all the vegetables.
Fry for 15 minutes. Pour in the broth and simmer for another 20 minutes.

Lagman in Tatar

Lamb lagman is a recipe that causes a lot of controversy to this day. Any civilization makes its additions based on the daily diet and seasonality of goods. The Tatars fill the dish with nutritious potatoes, the freshest herbs and spices, and replace traditional rolled noodles with flat noodles, thereby confirming the abundance of techniques.

Ingredients:

flour – 500 g;
testicle – 1 pc.;
water – 200 ml;
salt - a pinch;
lamb fillet -500 g;
fat – 150 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
tomatoes – 4 pcs.;
sweet pepper – 3 pcs.;
chili – 1 pc.;
green onion feathers - 5 pcs.;
fresh parsley - a handful;
paprika – 1 teaspoon;
star anise – 1 teaspoon;
zira – 1/2 teaspoon.

Preparation

Combine flour, egg, salt, water and knead the dough.
Leave to rest for half an hour.
Roll out into a layer, cut into 2 cm strips and boil.
Brown the meat in fat, add chopped vegetables.
Cook for 15 minutes, then pour in the broth and simmer until done.
Add lagman spices, garlic, chili and herbs.
Garnish the lamb lagman with green onions.

Lagman with radish

Delicious lagman is a wealth of colorful vegetables in a deep plate. Each component plays a role, affecting the structure and smell. Radish is a root vegetable that is widely used in Volga recipes, and therefore not a single dish is complete without it. The sweet and tart taste fits perfectly into the theory of Asian cuisine and gives the desired result.

Lagman with minced meat

Lamb lagman soup will become a frisky and ordinary family dish, the creation of which will take no more than an hour. The introduction of minced meat and ready-made pasta will reduce the time, and the simple cooking technique will allow you to include the dish in your weekly home menu. A pleasant highlight is that the food will retain its traditional taste and change the boring soups.

Ingredients:

minced meat – 300 g;
onion – 1 pc.;
potatoes – 2 pcs.;
sweet pepper – 2 pcs.;
tomato – 2 pcs.;
carrots – 1 pc.;
pasta – 250 g;
clove of garlic – 3 pcs.;
water – 700 ml;
vegetable oil – 50 ml;
dried basil and rosemary - a handful each.

Preparation

Chop the vegetables, combine with minced meat and fry for 10 minutes.
Season, add liquid and simmer for half an hour.
Cooked pasta, spread out and pour in soup.

Lagman with cabbage

The recipe for homemade lamb lagman implies a constant base: meat and vegetable, the latter of which can vary based on your taste preferences and wallet. Cabbage is an ideal ingredient for a roast dish. Having a neutral taste and juiciness, it will simply absorb the odors of its “neighbors” and provide thickness.

Ingredients:

lamb – 700 g;
carrots – 2 pcs.;
tomatoes – 5 pcs.;
chili – 1 pc.;
cabbage – 150 g;
potatoes – 2 pcs.;
sweet pepper – 2 pcs.;
pasta – 250 g;
dill and parsley - a handful;
fat – 150 g.

Preparation

Melt the fat and simmer the meat and vegetables.
Add crushed chili and liquid and simmer for 40 minutes.
Pour the mixture over the cooked pasta and garnish with herbs.

Lamb lagman in a slow cooker

It's no secret that cooking traditional lamb lagman takes a lot of time. Not everyone can undertake many hours of culinary feat, and therefore the introduction of a modern assistant - a multicooker - is completely appropriate. Just grind the ingredients, lightly simmer them in a bowl, and turn on the “Stew” function and forget about the dish for two hours.

Ingredients:

pulp – 700 g;
carrots – 1 pc.;
potatoes – 3 pcs.;
green beans – 150 g;
tomato paste – 80 g;
clove of garlic – 5 pcs.;
zira – 1 teaspoon;
onions – 2 pcs.;
pasta – 400 g;
fat – 50 g.

Preparation

Before preparing lagman in a multicooker, place the fat and pulp in a bowl and turn on the “Bake” function for half an hour.
Add vegetables, spices, liquid and set the “Stew” mode for 2 hours.
Combine cooked pasta with base and serve.

Lagman in a cauldron

Lagman on a campfire is a beautiful alternative to regular kebabs. A thick brew will not only diversify outdoor recreation, but will also raise the energy of the feast. The traditional recipe of wandering peoples provided for this particular method of stewing, based on the principle: cut, throw, season and pour the fragrant hot dish into bowls.

Ingredients:

pulp – 800 g;
carrots – 2 pcs.;
tomatoes – 5 pcs.;
zucchini – 2 pcs.;
sweet pepper – 3 pcs.;
chili – 2 pcs.;
paprika – 2 teaspoons;
bunch of dill – 1 pc.;
water – 1.5 l;
fat – 200 g;
pasta – 400 g.

Preparation

Place slices of pulp and fat in a cauldron, simmer, add vegetables.
Season, add water and simmer for 15 minutes.
Combine with boiled pasta, season with herbs and serve.

Lamb lagman

Ingredients

Wheat flour – 1 kg.

Chicken egg – 5 pcs.

For the sauce:

Lamb – 600 gr;

Onions – 4 pcs;

Tomato paste – 2 tbsp;

Ground turmeric – 1 tsp;

Ground paprika – 1 tsp;

Fenugreek – 10 grains;

Ground chili pepper – ½ tsp. (taste)

Potatoes – 4 pcs;

Bell pepper – 2 pcs;

Reddish tomatoes – 3 pcs;

Daikon – 100 gr;

165 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Is it possible not to adore lagman? In my opinion - no, especially if it is made from lamb! Lagman is prepared differently in different countries, but still it always presents noodles, sliced or stretched, and a tasty meat sauce with vegetables.

The dough for lagman is prepared with a huge amount of eggs, at least as the famous culinary blogger Stalik advises. Beat the eggs into the flour, add salt and knead the dough like dumplings.

You need to add enough water to make an elastic dough. The dough must stand for half an hour. Put it in a bag so it doesn't get airy.

Now let's get to the lamb. Chop the meat into medium pieces and place in a cauldron or cooking pan.

The onion needs to be peeled and cut lengthwise into half rings. My grandmother always said that lamb loves onions. And she was right, the more onions, the tastier the dish will be.

I don’t add oil to lagman with lamb. Lamb is usually quite fatty, so there will be excess oil. For spices, add turmeric, fenugreek, ground paprika and ground hot chili pepper.

Now add tomato paste, a glass of water and stir. Place the pan with the meat on the fire and simmer for 5 minutes. Only later add more water, about 2 liters and cook for about an hour until the lamb is ready.

While the meat is cooking, prepare the vegetables. What is lagman without vegetables? Any vegetables are suitable, it all depends on your preferences. Some peoples even put cabbage and not potatoes. I have an Arabic version, where potatoes, carrots, daikon, tomato, garlic and bell pepper are indispensable. The Arabs also add zucchini, eggplant and pumpkin. All vegetables need to be peeled and cut into large pieces.

When the meat is ready, the sauce will be thick and there won't be much of it. Add cooked vegetables and add enough water to cover them. Add salt to taste. Cover the pan with a lid and simmer the vegetables until cooked. To prevent vegetables from becoming “porridge”, try not to stir them in the pan.

This is what the finished lagman sauce will look like.

Take the dough out of the bag, divide it into 3 parts, roll each part into a narrow layer, roll it into a roll and cut the noodles. When you roll out, be sure to sprinkle the dough with flour.

Boil the noodles in salted water for 1-2 minutes. Drain in a colander and place on plates. The noodles are greased with fat from the sauce. Pieces of meat and vegetables are perfectly placed on top. Pour over the sauce itself and serve it hot.

Lagman with lamb

Preparation time: 15 min.

Production time: 1 hour 15 minutes.

Number of servings: 5 pcs.

Ingredients

Traditional lamb lagman

Traditional lagman is usually prepared with lamb meat; it also requires special long noodles. The meat dressing differs in the presence of radish (black radish in the standard). The taste of the dish is very rich, and the smell is incredibly appetizing.

Cooking lagman now is very simple: you don’t need to roll out the noodles yourself, you can use a huge number of ready-made types (right up to spaghetti, but it’s still better to take flat, long noodles). By the way, noodles made from durum wheat can be placed directly into a bubbling sauce straight from the pack or after boiling a little, it does not completely lose its shape and taste even the next day, it only becomes tastier, being saturated with the taste and smell of the base.

Lagman can be prepared for the 1st, like a thick soup, by making more broth base, or for the 2nd, using the meat base as a gravy. The end result is a fantastically tasty and satisfying dish.

How to cook “Lagman with lamb” step by step with photos at home

To make lagman you need to take lamb, potatoes, carrots, radishes, onions, peppers, tomatoes, tomato puree, garlic, sunflower oil, spices, and herbs.

While the meat is defrosting, peel and wash the vegetables.

In heated oil in a cauldron, fry pieces of meat until golden brown.

Cut peppers, carrots, radishes into strips, and onion into cubes.

Add carrot sticks and chopped onions to the meat.

Mix well. Fry for 5 minutes.

Add radish and pepper to fry.

Cut the freshest tomato into very small cubes.

Add chopped tomato to the cauldron to fry the meat and vegetables.

Stir and add tomato puree (paste, sauce). Stir, simmer slightly.

Cut the potatoes into cubes. Finely chop the garlic, crush it slightly with the back of a knife.

Add garlic and potatoes to the cauldron, stir, simmer lightly.

Add heated broth (I used beef broth) or hot water to the frying (cool water tanns the meat). Bring to a boil, reduce heat and simmer covered for about half an hour - depends on the meat.

When the potatoes become soft - they will not boil in an acidic environment - add dry seasoning and simmer for another 10 minutes.

How to cook lamb lagman at home according to a recipe with photos

Lagman is a very popular national Central Asian dish. In the original, it is prepared from vegetables, lamb and long noodles, which are pulled out using a special method, and is something between a sauce and a soup. In my own recipe, I will tell you how to prepare a very tasty lagman at home without spending a lot of time on it.

Ingredients

Mutton	500 g
Water	300-350 ml
Tomato paste	1 tbsp. l.
Cabbage	4 leaves
Lukovka	1-2 pcs.
Oil for frying	100 ml
Tomato	1 PC.
Parsley	bunch
Salt	taste
Garlic	3 cloves
Sugar	1 tsp.
Noodles	200 g
Green beans	3-4 pods
celery trunk	2-3 pcs.
bell pepper	2-3 pcs.
Paprika	taste
Anise	taste
Cumin seeds	taste

Step-by-step production

Cut half a kilogram of lamb into cubes. Place the meat in a heated frying pan with vegetable oil (100 ml) and fry over high heat, stirring constantly.
All moisture must evaporate and a crust form.
Finely chop the tomato, mix it with a teaspoon of sugar and a tablespoon of tomato paste. Add this mass to the meat and fry it together for 2-3 minutes.
Cut into small pieces 4 leaves of Chinese cabbage, 2 onions, 2-3 stalks of celery and 3-4 pods of green beans. Add to the meat and fry for another 3-4 minutes over high heat.
Add 3 chopped bell peppers, 3 chopped garlic cloves, salt and fry everything together for another 3-4 minutes, stirring vigorously.
Add paprika, a little cumin seeds and ground anise.
Pour in 300-350 ml of water, mix and simmer over low heat for 10 minutes.

Serving the dish

Place the boiled noodles in a deep bowl.
Place the meat and vegetables on top and pour enough broth over everything (it should completely cover the noodles).
Decorate the dish with parsley leaves. Lagman is very filling, therefore it is a complete lunch dish and does not require any additions.

Video recipe for making lamb lagman

You can find out all the secrets of making and serving this delicious dish by watching the video. Take just a couple of minutes to properly cook this unique oriental soup.

Making Tips

Lagman is not bad because you can add any available vegetables to it. These can be zucchini, eggplant, mushrooms, potatoes, carrots, turnips and others. If you take bell peppers of several colors, the dish will not only be tasty, but also very beautiful.

Other manufacturing options

It is not necessary to cook lagman with lamb or beef; pork lagman is very tasty and chicken lagman is the least nutritious. Try also making beef shurpa. This tasty, rich soup will forever give you satiety and pleasure from tasting it. Lamb shurpa gives the same effect.