Lagman in Central Russian

Lagman in Central Russian

Category: First meal

Kitchen: uzbek

Ingredients
Sweet pepper (bulgarian)	3-4 pcs
Tomatoes	2 shi
Carrot	3 pcs
Celery	2 pcs
Bulb onions	3 goal
Radish green	1 PC
Cabbage	1 forks
Greens	1 bundle
Garlic	3 cloves
Potato	5 items
mutton	300 g
lamb ribs	400 g
beef or veal	400 g
spices and seasonings	taste
salt	taste
vegetable oil	200 g

Cooking method

Lagman in ... Central Russian, BUT !!! with a Central Asian accent. And you don’t need to tell me anything about the mowers. I know myself.

Let's start with vegetables. That is, we will begin the preparation by preparing vegetables. We need this ... everyone understandable and simple set.



Multi-colored pepper ..., but of course - it is necessary that together with "tasty" and beautiful it turned out, we cut it into rather thin strips.



Tomatoes. Scald and skinned. And then we cut. Not thick !!!



Root ..., sorry, we will cut the fruits like this.
Carrot. We cut into not very thick stripes - cubes. Celery. We also dissolve the roots in straws and also quite thin.



Luchok. White is a must. Uzbek. (I can't give a guarantee, but I bought it from the Uzbeks. I was accompanied by a terrible oath that it was only yesterday from Tashkent.) But judging by its appearance, I was walking. We cut it into cubes.



And we will leave the celery tops as they were. Green radish, too, into straws, and chop the cabbage. Thin plates.



Cut the garlic into thin slices. Chop the parsley. Not so much ..., but so - in general, grind.
And, almost forgotten, we will also cut the potatoes into not very large pieces.



Well, spices are seasonings.
Zira. Very fragrant. It's just dizzying. Real. Mountain.
You know, when I buy spices, and I always take them from the same Uzbek, I have the opportunity to compare. Iranian zira, larger and lighter. And her aroma is not so pronounced. But zira from Uzbekistan…. This is a completely different calico. Also with the rest, by the way.
Non-hot pepper. Paprika.
Dry tomatoes. No comment here. It really is the scent of summer and Tashkent sun.
And the mixture. I don't know exactly what's there. This, already mentioned, spice seller conjured over this mixture for five minutes. He added, mixed, added again, then shaken up and again ..., in a word, he staged a performance. And then he uttered:
- Adyn is a little baggage. Any dish. You do not care. An honest word !!!
And you know - I didn’t regret it !!!
Yes. Well, and salt, of course.
Meat. Also, you know, not the last component in the lagman.
Cut the beef into pieces from a matchbox. Let's take lamb ribs. And lamb.

Well. Everything seems to be ready. And therefore - we heat up the stove and….
Kazan. As usual, heat and pour oil into it. Vegetable. Although there is cottonseed in stock, we took sunflowerseed. Not much. In our case, two hundred grams are stopped.
And then, I don’t open any America here, they threw half of the onion and fried it. Until, practically, blackening. And they threw it out later.



And let's continue.
Meat. We put it in a cauldron.
First, everything is lamb. And fry. We fry it!
And then we'll start the beef.
Only take care of your hands. Boils, gurgles, splashes.



And take it out of the cauldron ... for the time being.



And in this very ... buttery-meat we begin to lay vegetables.
We go according to the principle - from hard to soft. With small, five minutes, pauses.
We start with carrots and celery.



Then we will fry and fry until the carrot softens a little, is saturated with oil, and return the meat to the cauldron.
And we will continue to fry over high heat. Stirring constantly.We try to ensure that the contents of the cauldron are fried in oil, less contact with the walls of the cauldron.



And then we put the radish in the cauldron too.
And do not forget to mix. Carefully. But! Delicate.



We send the potatoes to the cauldron along with the water in which it lay.



Cabbage ... and one tomato. And mix. Here you can salt the first time.

As it boils again, wait five minutes and put the pepper in the cauldron.



Spice.
Second tomato.
Here you need to salt again. Achieve normal, so to speak, salinity.



And close the lid. And then, on a small - low heat, practically coals, let the cauldron gurgle little by little. That is, not a cauldron, but what is in the cauldron.


Half an hour later, add finely shaved garlic and celery stalks to the cauldron. And then cover it again and leave it alone. Another fifteen minutes.



Here. And after those fifteen minutes we open the cauldron.



Let's cook noodles. The noodles were bought from a shop that sells very good homemade products. Themselves to do is not that they are lazy, but simply experience is not enough.



And we lay it out like this…. First, put some noodles in a plate. And on top of it, first a piece of meat ...

... then we will hook thicker vegetables ...



... and add the broth.



Something like this should happen. Angela to you at the meal !!!

What a beautiful and colorful dish! Thanks for the wonderful story and photo!

Health!

super

[Ivanych]

Ivanych, masterpiece lagman Today I put potatoes and celery root in the vat. Honestly, she put the celery with caution, because the husband does not like his spirit. But she put it down. And it turned out to be a masterpiece. What she wanted. The husband said that it was like in a teahouse, there, in Asia.
Thank you very much!

Health!

And you don’t need to tell me anything about the mowers. I know myself.

Not sure if you know ...

This is not a tribute to tradition, but a way of eating this dish ...

When I sometimes put a lagman like yours on such a plate, I get a lot of emotions: how is it? - long noodles and small meats and vegetables in liquid gravy ...

There are Uyghur and Dungan lagman. This is the lagman of the peoples who came from China. In this lagman there is little sauce from vegetables, and the vegetables and meat themselves are cut into large, because they eat this dish with chopsticks, without any problems.
There is Uzbek lagman, which is more liquid, which is used like this: lagman (homemade noodles) itself, and meat with vegetables, are poured into a kasushka, a large bowl, and poured abundantly with liquid gravy. It is eaten with a fork, and the liquid component is sipped from the cassock. The shape of the cash register allows you to easily pick it up ...
And for a plate like yours, you will need both a fork and a spoon - you won't be able to drink like from a cassock ... Except to Serb, while no one sees and hears ...
And eating this dish with such a set of tools is not quite camilfo - while the dish is hot (lamb!), Changing tools slows down the process of getting pleasure, distracts, and annoys ...

But I have no doubt that it was delicious with you! You need to try very hard to spoil such a dish ...