Lagman in a slow cooker

Lagman in a slow cooker

Lagman is both 1st and 2nd. Rich taste is its distinguishing feature. Most often, lagman is cooked in a cauldron, but I suggest you cook lagman in a slow cooker.

Manufacturing Description:

Ingredients:

• Meat - 500 G (lamb, pork or beef)
• Onions – 3 pieces
• Bell pepper - 2 pieces (preferably in different colors)
• Carrots – 2 pieces
• Potatoes – 3 pieces
• Eggplant – 1 piece (or zucchini)
• Tomato – 3 pieces
• Garlic – 3 cloves
• Greens - - To taste (definitely cilantro)
• Vegetable oil - 3 tbsp. spoons
• Noodles - 400 G (the standard is special lagman noodles, but if you don’t have them, it doesn’t matter which one will do)
• Pepper - - To taste
• Salt - - To taste
• Spices - - To taste

Number of servings: 5

How to cook “Lagman in a slow cooker”

Rate Lagman recipe in a slow cooker:

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It turned out very tasty! Thanks for the recipe.

It turns out very tasty!

I really liked the recipe! Thanks a lot!

I read it. started moving to the market. I bought all the ingredients. Now I'll try cooking.

I tried the recipe and really liked it. I have never eaten lagman like this before. I really didn’t fry the meat, so I changed it to chicken, put butter instead of vegetable oil, and reduced the cooking time by 10 minutes because... I'm boiling under pressure

It didn’t turn out rich, I cooked it in “soup” mode. It should have been in the “baking” mode, probably.

I’ve made lagman a couple of times already, looked at this recipe and changed it slightly, bought Crimean spices and added lagman - the taste is simply the best, try it. My boys really loved it.

Just like in a restaurant. Cool, fast and tasty. I share my positive taste impressions. The slow cooker never fails to amuse.

Cooked it as written in a slow cooker. Among the spices I added basil, pepper, a little suneli, very little. It turned out luxurious.

Thanks for the recipe. It turned out very tasty.

Great, thanks for the recipe!

I bought a multicooker yesterday. I heard from almost everyone that they threw it into it and everything is prepared there itself. I went through your recipe with my eyes, cut the meat, vegetables and immediately threw everything into the bowl as I cut. When I came to the option “Select the “Baking” mode for the multicooker. Pour sunflower oil into the multicooker bowl. Add meat, fry well.” Upset. The meat has already been taken out of all its consistency. It's fried. I’m standing now like Cinderella, separating vegetables from a friend

tyuyuyu, vegetable stew with vermicelli

MMM)))yum yum. I really liked it

It turned out incredibly delicious! We really ate everything without noodles!!)))

For roasting meat, the “baking” mode is no good. And so, everything is fine. I’m sitting here, waiting for what I’ll get at the exit)))))

Elena, I also previously thought that the baking mode for frying was unlucky, until I tried it. Now I only fry meat on it)))

Now I tried it in a BORK U600 induction multicooker (the working size of the multicooker bowl is 2.4 liters). So, there were a lot of all the ingredients for the bowl, I had to throw in half an eggplant, half a pepper, take a medium-sized potato and a small onion, but in the quantities indicated. I set the meat to fry for half an hour, after 5 minutes of stirring I realized that there was not enough oil, and the water from the meat had already evaporated, I didn’t know how to reduce the frying, I decided to throw in onions, garlic and continued to fry, then everything according to the chronology of the recipe, but did not switch to stewing . After half an hour of frying, I added spices and herbs as in the recipe, filled it with boiled water at 60 degrees and set it to simmer, it took 45 minutes, I didn’t change it. Such smells were walking through the kitchen... uhh. It turned out great, the potatoes hold their shape, all the vegetables give off their own flavor... Thanks for the recipe. (Cooked it for the 3rd time in my life in a slow cooker) Good luck to everyone with healthy food.

I really liked it. Bravo!

If the time of every action were indicated, there would be no price for the recipe.

You can’t write down the time, the main thing is to put everything in order, first the hard vegetables and at the end the bell peppers and tomatoes, like for any frying, the main thing is that any vegetable is slightly stewed and it’s better to cut everything in one size, it won’t work! Try it very tasty.

This year we were also in the Crimea in Sudak, they had a super lagman prepared according to the same recipe. Simply delicious.

isn’t this where the pan hangs in the Sudak cafe?? )))

Lagman in a slow cooker

My dear cooks, don’t be angry! I understand there are a lot of lagman recipes on the website, but mine is for a slow cooker! Lagman can be prepared in a slow cooker for lunch or dinner; everyone will like this hearty, fragrant dish, and preparing it using technology is easier than usual!

Ingredients for “Lagman in a slow cooker”:

• Meat (pork) - 600-700 g
• Carrots - 1 pc.
• Onions - 2 pcs.
• Potatoes - 3 pcs.
• Bell pepper - 2 pcs.
• Celery root - 1 pc.
• Tomato paste - 2 tbsp. l.
• Greens (dill, parsley, cilantro) - 0.5 bunch.
• Garlic - 3 teeth.
• Spices (to taste)
• Salt (to taste)

Nutritional and energy value:

Recipe for “Lagman in a slow cooker”:

Cut the meat into medium pieces (I didn’t chop it), wash it, and dry it. Pour vegetable oil into the bowl of our multicooker and turn on the frying mode, add meat and fry for 30 minutes. (if there is no frying mode, turn on the baking mode)

While the meat is frying, cut the onion into half rings, carrots and celery into cubes. Usually green radish is added to lagman (we don’t like it), so I added celery root and did not regret it. It came out special and fragrant!

In 30 min. add onions, carrots and celery to the meat. Mix.

Then potatoes into cubes and bell peppers into strips (my pepper was frozen, I didn’t defrost it).

Add spices, salt and pepper. Mix.

Then add tomato paste (if it’s thick, you can dilute it with water).

Add water, depending on the desired thickness of the lagman, but not above the mark on the inside of the bowl. Close the lid tightly, set the stewing mode and simmer for 1.5-2 hours.

While everything is stewing, boil the lagman noodles. I didn’t have any, so I cooked regular egg noodles, as indicated on the package.

The wonderful smell of this dish will make your family crowd into the kitchen. Well, after all, let’s not languish them in anticipation! Open the lid! Mmmmm!

Eat! Delicious! Bon Appetit everyone!

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Comments and reviews

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December 24, 2019 Dama-Lorik #

December 1, 2019 ela050p #

October 22, 2019 vit al 2016 #

December 24, 2018 Volkova Alla #

December 24, 2018 Snezhk_a # (recipe creator)

February 9, 2019 Psyche #

February 12, 2019 Volkova Alla #

Daikon will do. I once cooked according to a recipe that specifically called for daikon. It turned out delicious.

September 15, 2018 Kat Great #

December 24, 2018 Snezhk_a # (recipe creator)

July 21, 2018 miss k ir #

December 24, 2018 Snezhk_a # (recipe creator)

May 28, 2018 vagina #

May 28, 2018 lar chern #

May 28, 2018 lena t65 #

May 28, 2018 lar chern #

May 28, 2018 lar chern #

May 28, 2018 lar chern #

May 27, 2018 Volkova Alla #

May 27, 2018 sveta yps #

April 14, 2018 Voronenok75 #

April 12, 2018 statmag #

March 14, 2018 belenkoalt #

March 15, 2018 Snezhk_a # (recipe creator)

March 16, 2018 belenkoalt #

March 16, 2018 Snezhk_a # (recipe creator)

March 17, 2018 belenkoalt #

January 27, 2018 v_viktoriya_05 #

January 31, 2018 Snezhk_a # (recipe creator)

January 23, 2018 Marina Shakhova #

January 25, 2018 Snezhk_a # (recipe creator)

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All about culinary art...

Lagman in a slow cooker - your favorite dish, simply and quickly

The cuisine of the peoples of Central Asia has long gained a huge number of admirers all over the world. All dishes are very nutritious due to the meat content, but at the same time very ordinary in preparation. One of such dishes is lagman. It combines vegetables, tender meat and fragrant specially made noodles.

Previously, it was prepared by wandering tribes, but in modern life, kitchen appliances help speed up the process of creating almost all dishes. Almost all housewives make lagman in a slow cooker, which is in no way inferior to the classic one. The ingredients remain the same, but the taste does not change, and less time is spent. Let's look at step by step with photos how to cook lagman in a slow cooker from several types of meat, as well as how to create special noodles.

Noodles for lagman

This is the most basic ingredient that distinguishes this dish from the rest. Cooking is not particularly difficult, the main thing is to get smart and learn how to stretch the noodles to the desired diameter. To make it you need:

• 2 testicles;
• A kilogram of flour;
• Warm water – 400 ml;
• Sunflower oil – 200 ml;
• Soda - half a teaspoon;
• Salt - one large spoon.

The cooking scheme is as follows:

1. In a deep bowl, beat the eggs, add some salt, add water and mix well;
2. From the pre-sifted flour, knead a soft dough, wrap it in cling film and leave to rest for an hour;
3. Every 20 minutes you need to slightly knead the dough mass so that it becomes smooth and elastic;
4. In a separate bowl, combine 100 ml of water, a small spoon of salt and the stated amount of soda and stir until completely dissolved;
5. Lightly moisten your hands with the acquired substance and begin to rub it into the test mass, painstakingly kneading it until it acquires elasticity and begins to stretch;
6. Form the dough into a sausage and cut it into several pieces of equal size. To make it easier, it is better to create several small sausages;
7. Grease your palms with sunflower oil and roll each piece into a “snake” approximately one and a half centimeters wide. Transfer the dough to a plate coated with vegetable oil, cover with a damp cloth (A collection of different and interacting tissues form organs) and wait 20 minutes;
8. Next, you need to stretch each snake to a length of 20-25 cm and cover it again with a cloth (A collection of different and interacting tissues form organs) for another 20 minutes;
9. Each piece must be carefully stretched and slightly twisted so that a thin noodle comes out, which is laid on a board greased with vegetable oil;
10. Boil the purchased pieces in boiling water for 2 minutes, drain in a colander and coat with butter to avoid sticking.

Lagman in Uzbek style in a slow cooker

This dish is made from beef with a huge variety of vegetables, which you can choose according to your own taste. A hearty, fragrant dish will be a good lunch and will quickly satisfy your hunger.

For production you need:

• Beef – 400 g;
• Onions, carrots, potatoes, hot chili peppers, tomatoes - 2 pcs each;
• Noodles – half a kilogram;
• Bell pepper and turnip - one piece each;
• Garlic – 2 cloves;
• Green beans – 100 g;
• Celery (sprigs), dill, jusai onion, parsley - a bunch each;
• Salt and pepper to taste;
• Sunflower oil.

Now the recipe for lagman in a slow cooker:

1. Prepare the noodles according to the instructions above, brush with oil and place in a separate bowl. You can use any other store-bought noodles or spaghetti. Be careful not to overcook the product, otherwise the beauty of the finished dish will be ruined;
2. Remove the skin from the tomatoes, having previously doused them with boiling water, then cut into small cubes;
3. Chop the bell pepper into strips, pass the garlic through a garlic press, cut the beans into cubes of approximately 3 cm;
4. Finely chop one chili pepper and discard the other for now;
5. Cut other vegetables into small squares;
6. Fill the multicooker bowl a little with oil, activate the “Frying” mode, add the meat, cut into thin strips and fry until all the liquid has disappeared;
7. Place the onion and fry until translucent;
8. Place potatoes, turnips, beans and chili and switch the device to the “Stew” program;
9. After 7-10 minutes, add tomatoes, garlic and the remaining whole chili pepper;
10. After another 2 minutes, add celery, pepper and add bell pepper;
11. After 3 minutes, add a small amount of water so that the vegetable mixture is slightly covered;
12. After another 10 minutes, add the jusai onion and add salt;
13. Change the program to “Heating” and wait another 15 minutes;
14. Now let’s create the dish itself. Place noodles in a deep bowl, then meat and vegetables on top, fill with broth and generously sprinkle with dill and parsley. The delicious fragrant dish is ready.

Crimean Tatar lagman in a slow cooker

This frisky and ordinary dish can be prepared from beef or lamb, but you can also create it from pork, if your religious worldview allows it. The following products are required:

• Meat – 400 g;
• Tomatoes and potatoes - 3 pieces each;
• Bell pepper and eggplant – 2 pcs each;
• Carrots – 150 g;
• Dark radish – 100 g;
• 3 cloves of garlic;
• A bunch of parsley;
• Noodles - half a kilo;
• Lavrushka;
• Fat – 60 g (can be replaced with sunflower oil);
• Oregano, salt and pepper.

Tomatoes can be replaced with 3 huge spoons of tomato paste.

Let's look at the recipe for lagman at home in a slow cooker in the Crimean Tatar way:

1. Place the boiled noodles in a deep plate;
2. Cut the meat into small pieces and fry it in a slow cooker with a small amount of oil in the “Frying” mode until golden brown;
3. Grind peeled tomatoes in a blender or grate them;
4. Cut the remaining vegetables as convenient, load them into a bowl and fry along with the meat;
5. Add a glass of water and tomato puree or tomato paste, change the program to “Stew” and leave for 15 minutes;
6. Chop the garlic and add to the rest of the ingredients, add salt and spices. Simmer for another 15 minutes, then change to “Heating” and leave for the same time;
7. Distribute the finished dish among plates, pour over the fragrant broth and garnish with herbs.

Lagman in a slow cooker with chicken

This is a dietary version of the dish, which is prepared without vegetable oil; the skin is removed from the chicken. The food is low in calories and is suitable for people who carefully watch their appearance and figure. To make 4 servings you need:

• Two chicken legs;
• Half a bell pepper, onion, potatoes, carrots - one each;
• Tomato paste - two huge spoons;
• Salt, ground dark pepper, bay leaf - to taste;
• Water - one glass.

1. It is better to take legs from a whole chicken, because the prepared ones are usually quite fatty and contain a lot of water. Remove the skin from the legs and cut into portions. Then put them in a slow cooker and lightly fry on both sides. We do not add oil;
2. Let our chicken fry, and at this time we cut the carrots into cubes, and the pepper and onion into half rings and place them on the meat;
3. Lightly fry all the ingredients together;
4. Using the above recipe, make homemade noodles and fry them in a separate dry frying pan until golden brown;
5. Season the chicken and vegetables with salt and pepper, add bay leaf and tomato paste, add a glass of water, activate the “Stew” mode for half an hour and close the lid of the device;
6. Boil the noodles and place in a colander;
7. Cut the potato into small cubes, put it in the slow cooker along with the noodles, mix well, close the lid again and continue the stewing process for half an hour;
8. Place the finished food on plates and sprinkle with herbs. Lagman with chicken is ready.

Although it differs from the traditional version of lagman, it turns out just as tasty and satisfying. Prepare this Asian dish yourself, and the slow cooker will help you speed up and make the process easier.

Video: Lagman in a slow cooker: tasty and fast

Lagman in a slow cooker

Ingredients

Ground sweet paprika - to taste

Sweet pepper – 1 pc.

Ground black pepper - to taste

Garlic – 2 cloves

Fresh dill or parsley – 1 bunch

Beef pulp – 700 g

Potatoes – 2 pcs.

Lagman or wheat noodles – 200 g

Onion – 1 pc.

Refined olive oil – 50 ml

• 156 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lagman is a very nourishing and tasty dish from Central Asia. Try preparing a homemade version of it in a slow cooker, it’s not only delicious, but also quite quick and simple. To make this dish, I used a Philips HD3039 multicooker.

Any ordinary lagman is a two-component dish - this is: special noodles, it is better if it is prepared independently, as well as gravy with meat and vegetables. Lagman can be of different mixtures, there are variants of lagman soups, there is also room for ordinary lagmans, which can be served as second courses.

So, to make lagman in a slow cooker, we will need the following ingredients:

Wash the meat and cut into cubes, then place it in a multicooker bowl, add vegetable oil. Set the “Fry” mode for 20 minutes. Stir the meat from time to time, after 20 minutes you should get it, as in the photo, with a golden brown crust.

5 minutes before the end of the “Frying” mode, add the onion and diced tomatoes into the bowl, stir and continue frying for the last 5 minutes.

Next, cut the carrots, potatoes, and sweet peppers into cubes and add to the meat. Also at this step you should add seasonings: ground dark pepper, paprika, chopped garlic and salt to taste. Pour water (preferably boiling water), stir. If you want to get a thick lagman to serve as a second dish, then 1 glass of water will be enough.

Set the “Stew/Stew” mode for 1 hour.

After the specified time has passed, add chopped fresh herbs, stir and let the gravy brew slightly under the lid.

In the meantime, the gravy is “waiting”, boil the lagman noodles according to instructions. Lagmanna noodles are cooked for 6-7 minutes, take 1 liter of water per 100 grams of noodles.

Our “Traditional lagman in a slow cooker” is ready. Serve noodles with meat and vegetables.

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