Beef Lagman
Description
The recipe won't take much time. Uzbek cuisine is very interesting, and one of its traditional dishes is beef lagman. Its incredible aroma fills the entire kitchen space from the first minutes of cooking, and its taste leaves no one indifferent. Serve the soup hot.
Instructions
- 1
Step 1
1. To prepare beef lagman, start by preparing the meat. Wash it thoroughly, dry it, and cut into portion-sized pieces. Pour vegetable oil into a thick-bottomed saucepan and heat it well. Add the meat and fry until a golden crust forms. Then carefully remove the meat and set aside.
- 2
Step 2
2. Peel the onions, carrots, and eggplant, then chop and add to the hot oil used for frying the meat. Fry for about 5–7 minutes over medium heat, stirring occasionally.
- 3
Step 3
3. While the vegetables are frying, you can wash, dry, and slice the tomatoes.
- 4
Step 4
4. Place tomatoes and finely chopped chili pepper into a saucepan. Simmer for about 10 minutes. Meanwhile, peel and chop the potatoes. Add them to the vegetables, season with salt and pepper to taste.
- 5
Step 5
5. After 3-5 minutes, add the seared meat to the sauté pan. Add coriander, paprika, and bay leaf.
- 6
Step 6
6. It's time to pour the broth into the saucepan, cover it with a lid, and let it simmer for 30-40 minutes until the meat becomes tender.
- 7
Step 7
7. Carefully remove the bay leaf and add finely chopped garlic.
- 8
Step 8
8. The homemade beef lagman is almost ready. It remains only to wash, dry, and chop the fresh herbs. Add the herbs and wine vinegar to the pan. Now remove the lagman from the heat and cover with a lid. Let it steep for about 10–15 minutes, then serve at the table.