Lagman with eggplants
Description
The recipe won't take much time. Lagman with eggplants is even better the next day, when all the flavors blend together creating something truly magical. For the lagman with eggplants, it's best to use boneless meat—lamb or beef. You can also prepare this lagman outdoors. The smell of firewood will only enhance the dish's flavor, and everything tastes ten times better in nature. If you plan to eat the entire portion right away, you can add the noodles directly to the soup instead of cooking them separately. Also, if you don't have ready-made broth, just use plain water. In my opinion, that's more than enough, and the dish will be lighter! Good luck! Serve hot, portioned into bowls.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the meat into pieces and fry in heated vegetable oil.
- 3
Step 3
Cut the vegetables into cubes.
- 4
Step 4
Remove the fried meat from the cauldron, add the vegetables to the cauldron and fry for 7-8 minutes.
- 5
Step 5
Add pepper, carrots, and tomatoes. Simmer for 10 minutes. Then add potatoes, salt and pepper to taste.
- 6
Step 6
After three to five minutes, add the spices, mix well, and after two minutes return the meat to the cauldron.
- 7
Step 7
Pour in the broth and bring to a boil, then simmer for 45 minutes over low heat, covered.
- 8
Step 8
After 30 minutes, check if there is enough liquid, add garlic, and remove the bay leaf.
- 9
Step 9
At the very end, add vinegar and herbs. Remove from heat and let stand for 10 minutes.
- 10
Step 10
Cook the lagman noodles separately and add them to the soup as desired.