Uzbek-style Lagman
Description
Uzbek-style lagman is a very interesting dish, as it is something between a thick soup and a liquid meat sauce with noodles. Each cook can prepare it however they prefer. Serve it in bowls and enjoy.
Instructions
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Step 1
1. The recipe for Uzbek-style laghman starts with the noodles. If you don't have special noodles on hand and don't want to use spaghetti, you can easily make homemade noodles instead. To do this, knead a firm but elastic dough by mixing flour, salt, egg, and water. Cover the finished dough and place it in the refrigerator for 30–40 minutes.
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Step 2
2. When the dough has cooled slightly, divide it into 3-4 parts.
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Step 3
3. Roll out each piece thinly on a floured surface. Then carefully roll it up into a log.
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Step 4
4. Finely slice each roll with a sharp knife.
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Step 5
5. Spread the noodles in a single layer on a floured surface and lightly sprinkle some flour on top. Leave them for a while to dry slightly.
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Step 6
6. Wash the lamb, dry it, and cut into pieces.
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Step 7
7. Pour vegetable oil into a heavy-bottomed saucepan and heat it well. Add the pieces of fat from the meat and a couple of garlic cloves.
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Step 8
8. Meanwhile, put the tomatoes in a blender. Then mix the tomato paste with garlic and set aside.
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Step 9
9. When the fat has completely rendered, remove the fried garlic from the pan and add the meat. Peel the onion, slice it, and add it to the pan with the meat.
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Step 10
10. Meanwhile, prepare the vegetables. Peel the carrots, pepper, celery, and radish, and cut them into small pieces.
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Step 11
11. Add the vegetables to the seared meat. Add spices to the pan, cover with a lid, and continue simmering.
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Step 12
12. After 10-15 minutes, you can add the garlic-tomato mixture to the pan and continue simmering.
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Step 13
13. While the meat is cooking, you can prepare the noodles. Add the noodles to boiling slightly salted water and cook until done.
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Step 14
14. When the noodles are ready, do not drain the water; instead, pour it into a saucepan. If there is not enough liquid, you can add a little more hot water. Once the meat becomes tender, the Uzbek-style lagman is ready to be served. Place the noodles at the bottom of the bowl and pour the soup over them. Top with freshly chopped herbs.