Lagman is this, first of all, noodles. Prepare her at home, with her own hands, bitching like a silk thread. Thin and elastic macaroni gave the name and dish "lagman". There are a lot of his recipes, he is considered "his" and the Kirghiz, and Uighurs, and Uzbeks. This dish can be a thick soup, and maybe - and the second dish, depending on how much you pour soup. Here we will focus on the Uzbek method of preparation. It is specific - in no other region do not use such a mountain of vegetables.
So, we stock up on the products. Prepare lagman from lamb, and this is an indispensable condition: beef and pork do not give such a smell. We need flesh, about 600-700 g. By "mountain of vegetables" it is meant: 2 sweet peppers (preferably green and red), 2 carrots, 2 potatoes, 2 onions (white and red), a little cabbage, 3 tomatoes, a pair of garlic cloves , a bundle of zusuya (this Asian garlic is sold by Uzbeks in the Russian markets), a bunch of green beans, a green radish. Do not forget about spices (zire, mixture of peppers, coriander) and herbs. You can add a little beet for sweets. For noodles you need almost a kilogram of flour, 2-3 eggs, soda and a lot of vegetable oil. From the dishes we need a good cauldron.
All stocked up? Then let's begin. The recipe for a lagman in Uzbek prescribes to begin the process of cooking with meat. Cut lamb into cubes and fry in cauldron on high heat until a crispy crust is formed. We put in bowl the onions cut into half rings, when it becomes soft - carrots, crushed with cubes. Remove the peppers from the pedicels and seeds, cut into long strips, put them into the cauldron. Add the chopped tomatoes and fry until the juice is half-full. We throw spices and continue to fry, stirring constantly.
In kazan we add water so that it is completelyshe covered the vegetables. When it boils, we throw the potatoes cut into small cubes, radish, zusai and shredded cabbage. Add water, again bring to a boil, then make a minimal fire and cook until the potatoes become soft. The recipe for a lagman in Uzbek recommends adding slices of ordinary garlic squeezed through the press only when the gravy is almost ready.
The most difficult thing in preparing this dish -pull the noodles. This troublesome business can devote a day before cooking gravy - noodles are perfectly stored in the refrigerator. The recipe for lagman in Uzbek categorically prohibits the use of all sorts of spaghetti or pasta in a dish. The dough is prepared as follows: in a bowl, mix 2-3 eggs, a pinch of salt, half a teaspoon of soda, extinguished with vinegar, a glass of water and 80 grams of lean oil. 700 g of flour poured through a sieve onto a cutting board with a slide, pour out the mixture and knead the dough until it becomes elastic and will not stop sticking to your hands. We let him lie for about 40 minutes. We lubricate the table top with oil, and divide the piece of the test into 4 parts. Each of them is rolled into a tourniquet thick with a pencil. To prevent breaks, lubricate the brush in the oil tabletop, hands, the tourniquets themselves.
What advises us to make the recipe of the lagman in Uzbek? Wrap the bundles on a greased dish with a spiral and send it to the refrigerator for an hour or two. During this time they must be soaked thoroughlyoil and become super-elastic. We put water on the fire when it boils, salt. We take the noodles and begin to pull, as if "spin" the thread of the lagman, bringing it up to the thickness of the match. Immediately lower the end of the skein into boiling water. Cook the hank for 3 minutes and pull it to the colander, rinse with water. If there are not enough eaters, all bundles can not be cooked right away - raw noodles are kept better in raw form. We spread it on plates, watered with gravy, sprinkle with chopped greens.
