Lagman cooked over an open fire in a cauldron
Description
The recipe won't take much time. As you can see, this method of preparing laghman over an open fire in a kazan (cauldron) is quite simple and can indeed be made, so to speak, in field conditions. All you need to do is chop the ingredients and add them at the right time! However, if you'd like to try the classic version of laghman cooked over a fire in a kazan, you should study the history and cooking techniques of this dish more carefully. For example, lamb is traditionally fried not in vegetable oil, but in rendered tail fat (mutton fat). There are also many other subtle details. Good luck to you! Serve hot.
Instructions
- 1
Step 1
1. Heat a generous amount of vegetable oil in a cauldron, then sear the pieces of lamb until golden brown. Then add onion sliced into half-rings.
- 2
Step 2
2. When the onion becomes translucent, add the carrots.
- 3
Step 3
3. Then - tomatoes.
- 4
Step 4
4. When there is already enough liquid in the cauldron, add pepper, string beans, and radish.
- 5
Step 5
5. Finally, add the cabbage and all kinds of spices. Season with salt and pepper to taste.
- 6
Step 6
6. Cook the noodles separately, place them into bowls, and pour this wonderful broth over the top. Sprinkle with fresh herbs and serve!