Lagman, recipe with photos at home

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Homemade beef lagman recipe

Lagman is a tasty and satisfying dish of Central Asian cuisine.
In fact, this is both a 2nd course and a thick soup. The traditional version of lagman is made from lamb, but on the menu of Mongolian and Uzbek establishments you can often find lagman made from beef. The recipe that I want to offer differs from the traditional Uzbek lagman in the set of goods. This kind of lagman is served in almost all Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish of the Crimean Tatar people. Well, now I propose to cook lagman at home, the recipe is very simple, it does not require special abilities from you or the purchase of expensive overseas goods. We can say that the Crimean lagman is a lighter version of the Uzbek one. The dish comes out indescribably tasty, satisfying and fragrant. But in order for a homemade lagman to achieve “unsurpassed” quality, first of all, it must contain soft, juicy and tender meat. Therefore, I advise you to use 3-liter cauldrons as utensils, which can be replaced with a duckling or a pan with thick walls. In such a container, the meat will stew perfectly, become soft, will not burn and will not be dry. Thick meat lagman soup is served with a side dish of noodles. And if you have the desire and an extra hour of time, then you can also simply prepare it at home. The main advantage of egg noodles at home is its naturalness. You literally understand what products you will put in the dough, how you will dry it, and you will not skimp on the ingredients that are important for the dish. If you don’t have time to make homemade noodles, you can buy ready-made ones in the store.

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Production time: 2 hours.
Number of servings: 8.

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Ingredients:

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800 g beef;
1 bell pepper;
1 carrot;
2 onions;
2 medium potato tubers;
2 medium tomatoes (or 150 g cherry tomatoes);
1 tbsp. tomato paste;
2 cloves of garlic;
250 g noodles;
a bunch of parsley;
salt pepper;
vegetable oil for frying.

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Homemade beef lagman recipe

1. All vegetables for lagman are chopped coarsely. Peel, wash and cut the carrots into large cubes.

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2. Also coarsely chop the peeled onion.

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3. Wash the beef and cut into large slices (3-4 cm wide). It is important that the slices are not wet and water does not drain from them. You can dry the meat on a napkin or simply place it in a colander.

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4. Traditional lagman is prepared in a large cauldron; for home lagman, a small cauldron with a capacity of 3 liters is perfect. Pour half a glass of vegetable oil into it for frying and heat it well until the oil begins to sizzle. Then we put all the beef into the cauldron. Be careful, the oil will splatter.

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5. Fry the meat over high heat, stirring occasionally, so that it forms a moderate crust and does not burn. At this step, it is important not to overcook the beef, otherwise it will be dry and hard in the finished dish. As soon as the beef turns white and begins to release juice, we move on to the next step.

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6. Add coarsely chopped carrots. Do not mix; the carrots must be in an even layer on the meat. In terms of the production method, the lagman recipe is very reminiscent of pilaf; you will find a step-by-step recipe for lamb pilaf with photos at the link.

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7. Place coarsely chopped onion on top.

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8. Fill with water 2 fingers above the level of the onion. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water as needed to prevent the meat from burning.

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9. The beef will be stewed in vegetable juice, which will make it soft and very juicy. The onions and carrots should become very soft, the mass will noticeably settle.

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10. While the beef with onions and carrots are stewing, you can rest a little and later move on to preparing other ingredients. Let's get to the potatoes. Peel, wash and cut into large cubes.

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11. Pour it into a cauldron next to the lagman. Add water until it completely covers the potatoes. Leave to cook over medium heat until the potatoes are half cooked.

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12. Let's get to the bell pepper. We clean it from the stalk and seeds, wash it, cut it.

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13. Wash and chop the tomatoes.

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14. Move the bell peppers and tomatoes to the lagman, add 1 level tablespoon of tomato paste, salt and pepper to taste. If it’s summer outside and there is an opportunity to use tomatoes that are ground, juicy and fleshy, then you shouldn’t add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are liquid, then tomato paste will give the dish the desired flavor notes. Mix everything and simmer the lagman soup until cooked, about 5-7 minutes over medium heat.

Beef lagman

Lagman “Silk thread”

Ipak lagmon. I really love Uzbek cuisine, and I would like to offer you an unusually tasty dish that will diversify your table, and in bad winter weather will warm you up and give you a feeling of satiety and peace.

Lagman “Special”

I understand that almost everyone will argue with me. This dish will be called anything but lagman. Well, I won't even argue. The dish comes from my youth, it was prepared this way by our neighbor, an ancient Jewish woman who survived concentration camps and the war. As a little girl, I was often left to be raised by her (the purposeful formation of a personality in order to prepare her for participation in public and cultural life) , and she prepared such a lagman. And even though 30 years have passed, for me there is no more delicious lagman like this one, even though I live in Uzbekistan - where in any cafe you can find your own branded lagman or pilaf. I suggest you try this dish too. Maybe it will become your favorite and will take a worthy place in your cookbook.

Lagman goulash from Lazerson

I respect this chef, I love watching programs with his role. At the last master class, in the bullpen program, this particular recipe intrigued me. I suggest I cook for you too.

Lagman “One of the options”

Lagman, like borscht, as many housewives as there are so many recipes, and besides, the vegetables are always different. So, accept my version, don’t judge strictly. Help yourself.

Lagman

This is how my Uzbek neighbor taught me how to cook lagman. Since then, this dish has taken root firmly in our kitchen.

Lagman

Now I was preparing lagman in Zepter cookware. This is naturally not a traditional recipe, but this is exactly how it is prepared here. Serve as the first course. Seasonal vegetables are consumed in lagman. And if these are vegetables from your own garden and cooked in Zepter dishes without salt and oil, then the dish becomes simply impeccable. All useful substances are preserved. The dish is juicy, colorful in taste and appearance.

Waja for lagman

Our homemade version of lagman sauce, imported from Uzbekistan.

Guyru lagman in Uyghur

Guyru lagman is a Uyghur fried noodle dish. Be sure to try to marinate the meat according to the recipe, it turns out very tender, it just melts in your mouth. Also, the main ingredient is celery, which gives the main taste to Guyru Lagman.

Lagman

There are a huge number of lagman recipes on the Internet, with different ingredients and in different interpretations. I offer the recipe that I like best. This is a dish of Caucasian cuisine, very tasty and satisfying.

Lagman in a slow cooker

Lagman in the Panasonic-18 multicooker.

Beef lagman . Beef lagman is a dish originally from some Eastern and Asian cuisines. It is meat stewed with various vegetables, which is added as a gravy to long noodles made from unleavened dough.

Ready-made noodles for lagman can be purchased in stores, in special culinary departments. You can also prepare it yourself from unleavened dumpling dough. Quite often, ordinary pasta, for example, long pasta or spaghetti, is used to make the frisky dish lagman.

Lagman is prepared from various types of meat - lamb, beef or veal. Before adding vegetables to the meat, it is cut into narrow strips or small pieces and fried in vegetable oil until half cooked.

Next, various vegetables are added to the meat, chopped as desired - tomatoes, sweet bell peppers, carrots, onions, you can add potatoes to make the dish more filling.

Vegetables are sautéed under a closed lid over low heat in their juice. As the juice evaporates, add meat broth or water to the meat and vegetables. It is also necessary to add salt and spices, preferably in the eastern direction.

A little chopped herbs and garlic are also added to the meat and vegetables for lagman. But this must be done no earlier than three minutes before the vegetables and meat are ready.

The noodles for the dish are boiled separately in salted water. The boiled noodles are thrown into a sieve, the water is allowed to drain and combined with the meat gravy. Or they put all the noodles on a dish, pouring meat and vegetable gravy on top.

Cooking beef lagman

Lagman is a delicious thick soup with long vermicelli, meat sauce and vegetables. This is a very nutritious and satisfying dish from Uzbekistan. The recipe for beef lagman at home does not involve anything complicated, as it seems at first glance.

The usual version of this dish is made with lamb, but beef will also work. Lamb has its own special secrets, but since we are preparing lagman from beef, let's focus on how to create it tender and giving in the mouth. The main rule of creation is the time of stewing of this type of meat.

The beef needs to be simmered for about an hour, then even without unnecessary ingredients it will turn out tasty and tender. If you are afraid that the meat will be hard, then there is a little secret here too. When you have cut the meat and placed it in a bowl, add a pinch of mustard to it, mix so that it is evenly distributed over the surface of the meat, and leave to simmer.

Let the meat remain in this state for about an hour. Mustard will not spoil the taste of the dish at all, but it will greatly affect the final beef mixture. So, how to cook beef lagman?

Secrets of making a dish

For this Asian dish to turn out real, like the Uzbeks, you need to know some secrets:

Noodles and gravy are the foundation. The watery component requires thickness and aroma, but vermicelli for lagman must be tough and it is better to create it yourself.
The choice of meat also plays a major role: it is better to use young meat, but you can prepare an excellent dish from any beef, because it takes a long time to cook, and during this period of time it will have time to become soft. When developing meat, there is no need to remove cartilage, because it gives the broth the required thickness.
Lagman is prepared in a cauldron, but if you don’t have one, you can use a metal frying pan, saucepan or multicooker.
It is very important to use spices of the highest quality.
Don't forget about greens and garlic.

Uzbek lagman

We prepare lagman at home from beef according to the classic recipe. This dish takes a very long time to prepare. To create noodles yourself, you need skills, but you can use ready-made noodles from the store. As a result, you will receive a fragrant lagman at home.

To create a dish we need:

sliced beef – 400 g;
noodles;
tomato;
cabbage;
pepper;
hot peppers;
onion;
carrot;
radish;
celery;
tomato paste;
spicy adjika;
sunflower oil;
garlic and coriander.

To prevent meat and vegetables from turning into mush at the time of cooking, you should not bring the dish to an active boil. The secret to an appetizing dish is that all ingredients should be simmered over low heat. Cooking beef lagman with noodles.

Step-by-step recipe for beef lagman:

We begin to prepare all the vegetables: finely chop the cabbage and carrots, cut the tomato, radish, celery and pepper into cubes.
The hot pepper must be chopped and the onion cut into half rings.
Wash the meat, cut off the film and cut into medium cubes.
Add oil to a hot frying pan and fry the beef until golden brown, add salt and pepper.
Then add the onion and fry for 8 minutes over moderate heat. Later add the carrots and continue to fry, stirring constantly.
Add tomato and sweet pepper, fry for 5 minutes.
Add other ingredients to the meat: cabbage, radish, spices, tomato paste, garlic, celery.
Season with ground pepper, mix thoroughly and simmer for 3 minutes.
Place in a cauldron or large saucepan, pour in water and let simmer over low heat for 15 minutes.
In a separate pan, cook the noodles in slightly salted water. Drain the water, rinse the noodles and place on a separate plate.

It is better to serve lagman in portioned tureens: first add the noodles, later add the meat sauce, and decorate with herbs on top.

Uyghur lagman with beans

The first place in Asian countries is occupied by Uyghur lagman. This recipe is in great demand in Russia. For housewives, this dish is catchy because its ingredients can be changed. There is also no sauce in it: only the juice of meat and vegetables, and what’s more, everything is fried and not stewed.

To get a tasty dish we need:

beef;
Bell pepper;
beans;
radish;
onion;
carrot;
garlic;
tomatoes;
tomato paste;
ready-made noodles;
salt;
meat broth;
coriander.

Cooking lagman from laserson beef. Step-by-step recipe for creating lagman at home:

The meat must be cut into thin strips, so it must be from the refrigerator.
It is necessary to remove the skin from the tomatoes; to do this, pour them well with hot water. Cut the tomatoes into 6 wedges. Wash the other vegetables, peel them into small cubes, and press the garlic through a press.
Add meat and onions to a hot frying pan or cauldron and fry until golden brown.
Add carrots, tomatoes, radishes, garlic, tomato paste. Fry vegetables for 15 minutes.
Add beans, fry for 7 minutes, stirring constantly.
Add the broth to the meat and vegetables and simmer over moderate heat for half an hour.
Cook the vermicelli before serving and place on a plate.

The dish must be served in deep tureens, into which the noodles are folded and filled with meat sauce.

Making lagman with spaghetti for quick hands

If you don’t have a lot of time, but want to prepare this hearty oriental dish, we suggest using the recipe for making it in a slow cooker. Despite the fact that the usual recipe for lagman with beef involves making noodles with your own hands, you can safely use a store-bought product.

For cooking we will need:

beef;
spaghetti;
two heads of garlic;
sunflower oil;
salt;
spices.

To make the dish with a special twist, you can add suneli hops, coriander and paprika.

We prepare beef lagman at home. Manufacturing process:

Cut the meat into medium-sized cubes.
Add vegetable oil to the multicooker container and turn on the frying mode.
Place the meat in hot oil and fry until golden brown.
Then add water and press the simmer mode for 40 minutes.
While the meat is cooking, let's get to the vegetables: they need to be washed, peeled, and cut into cubes.
When the multicooker notifies you that the program has ended, press the frying mode again, pour oil, put all the vegetables, spices, and salt into the container.
It is imperative to mix everything and add water: the amount of water depends on whether you want the soup to be thick or watery. Set the timer for an hour.
10 minutes before cooking, add garlic.
Before serving, boil the spaghetti.

How to cook beef lagman at home according to a step-by-step recipe with photos

Lagman is considered a common dish of Uzbek cuisine. It is a soup with noodles and stewed meat with vegetables. The usual meat for lagman is beef or lamb, and among vegetables, potatoes, carrots, onions, eggplants and tomatoes are most often consumed.

To make traditional lagman, they use unusual noodles, which are pulled from a piece of dough, but at home they can be replaced with spaghetti or store-bought noodles.

In this article, I will tell you how you can prepare lagman using 2 different methods, and you choose the one that is suitable specifically for you.

Recipe for making beef lagman

Ingredients

beef	550 g
long noodles or spaghetti	450 g
onion	150 g
carrot	220 g
bell pepper	120 g
potato	240 g
garlic	3-4 cloves
sweet paprika	7 g
vegetable oil	40 ml
water	1 l
salt pepper	taste

Step-by-step production

Cut 550 g of beef into small cubes.

Video recipe

You can watch the entire process of making this soup in the video.

If you want to cook regular lagman with homemade noodles, the following recipe is especially for you.

Beef lagman soup with homemade noodles

Ingredients

beef or veal	600 g
carrot	230 g
vegetable oil	190 ml
onion	180 g
eggplant	1 PC.
potato	380 g
tomatoes	2 pcs.
bell pepper	160 g
tomato paste	50 g
salt	12 g
dark ground pepper	4 g
hot peppers	½ pcs.
garlic	3 cloves
water	1.12 l + 2 l for boiling noodles
dill	10 g
cilantro	10 g
testicle	1 PC.
flour	300 g

Let's start with the main ingredient of our dish - noodles.

How to make noodle dough

In a deep bowl, mix 5 g of salt, 1 egg and 120 ml of water.
Stir everything with a whisk, and then evenly add the sifted flour. I needed about 300g.
Knead a fairly stiff dough, like dumplings. Cover the finished dough and leave to “rest”, while at this time we prepare the meat and vegetables.

Step-by-step production of lagman

Take 600 g of meat and cut it into small cubes. I prefer veal because it is warmest and cooks faster, but you can prepare soup using the technology given to us with lamb or pork.
Heat 150 ml of any vegetable oil in a frying pan or cauldron and send the meat there. Fry the meat on all sides until golden brown.
Then cut 230 g of carrots into medium cubes. You can also use any seasonal vegetables you like.
Cut 180 g of onion into half rings.
Next, add the chopped onion to the meat and add approximately 7 g of salt and 4 g of dark ground pepper. Mix the meat with onions and continue to fry over medium heat.
Next, cut 1 eggplant into approximately the same cubes as the carrots.
When the onion becomes soft, add the carrots to the cauldron and fry everything together for another 5 minutes.
Cut 380 g of potatoes into small cubes.
Place the potatoes in a cauldron and mix its contents.
Immediately after the potatoes, add the chopped eggplant. Mix all the ingredients and continue to simmer.
We cut 2 tomatoes literally the same way as other vegetables. Then we transfer them to the cauldron and mix everything together.
Add approximately 45-50 g of tomato paste to the vegetables, mix and fry slightly.
Fill the contents of the cauldron with 1 liter of water and let the lagman boil. There should be enough water so that it is slightly higher than the meat and vegetables.
When the water boils, add 160 g of crushed bell pepper and mix everything again. Then reduce the heat to low and simmer the lagman under the lid for about 30-40 minutes until the meat and vegetables are completely cooked.
Finely chop ½ piece. hot pepper and send it to the cauldron. Adjust the amount of hot pepper to your own taste. If you don't really like spicy food, you don't have to add it.
Grind 3 cloves of garlic, 10 g of dill and 10 g of cilantro. Because cilantro has a specific taste, you can replace it with parsley.

How to make noodles at home

Take 2 plates and pour 20 ml of vegetable oil into each. You can use any oil without fragrance.

Video recipe

Watch the video recipe for making lagman so you can easily repeat all the steps described in your kitchen.

I can’t help but recommend an excellent recipe - pork lagman - or the easiest option - chicken. Also pay attention to the next dish of oriental cuisine, lamb shurpa, and for lovers of lighter dishes, there is a good recipe for pureed soup made from zucchini and potatoes.