Uzbek-style lamb lagman

Description

The soup is simple and quick to prepare. Noodles for this dish are boiled separately, as some prefer a thicker soup while others like more broth. You can use special noodles or substitute them with thick spaghetti or udon. Serve the dish immediately after cooking. If you need to store it, do not mix the noodles with the meat component.

Instructions

1. 1

   Step 1

   Peel the onion and slice it thinly into half-rings; cut the carrots and celery into thick matchstick strips.

2. 2

   Step 2

   Dice the tomatoes and daikon, slice the bell pepper into strips, and cut the leek into small pieces.

3. 3

   Step 3

   Wash the meat and cut it into pieces, then salt and pepper.

4. 4

   Step 4

   Heat a pan with vegetable oil and sauté the onion until golden, then add the meat, cumin, and a few small chili peppers, and cook for 1 minute.

5. 5

   Step 5

   Place the carrots, then the tomatoes, and cook for another 5-8 minutes. Pour in 2.5-3 liters of water, add anise and bay leaf, and simmer for 40 minutes after boiling over low heat.

6. 6

   Step 6

   After the required time, add the daikon and celery, and after another 10 minutes, add the red sweet pepper.

7. 7

   Step 7

   Cook the noodles separately and coat them with olive oil to prevent sticking.

8. 8

   Step 8

   Place the noodles on a plate, then add the meat with vegetables and broth, garnish with chopped herbs (coriander or parsley). Enjoy your delicious and hearty dish.