Dungan-style Laghman
Description
Perfect for lunch. Dungan-style laghman can be served with fresh herbs and adjika. The broth should be thick. The noodles are cooked separately and combined with the soup only when serving. Nowadays, many excellent pasta products are available, so there's no need to make the noodles from scratch, especially if you're short on time. But if you'd like to try, here's the recipe: 800–1000 grams of flour, 2 eggs, one teaspoon of salt, 1.5 cups of water. Knead a firm dough and, using vegetable oil, stretch it into thin noodles. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
Cut the dough into thin strips.
- 2
Step 2
Brush the dough with oil and stretch the noodles.
- 3
Step 3
You can boil ready-made noodles or spaghetti.
- 4
Step 4
Prepare the vegetables.
- 5
Step 5
Wash the meat and dry it.
- 6
Step 6
Cut the meat into cubes.
- 7
Step 7
Heat the oil and sauté the onion until translucent.
- 8
Step 8
Add the meat, sauté for 5-6 minutes, and add 2 cups of boiling water. Simmer over medium heat until half of the liquid has evaporated.
- 9
Step 9
Chop the vegetables finely.
- 10
Step 10
Add 2-3 cloves of garlic and one hot pepper to the meat.
- 11
Step 11
After five minutes, add the tomatoes and mix well.
- 12
Step 12
Let the tomatoes boil for five minutes and add the chopped vegetables. Add a spoon of salt.
- 13
Step 13
Let the vegetables simmer for five minutes, then add the potatoes.
- 14
Step 14
Pour water over everything, about two fingers' height, and add spices.
- 15
Step 15
The lagman is ready in half an hour.