Lagman with cabbage
Description
Lagman with cabbage can be served on different plates: one with the lagman noodles and a separate bowl with the meat. When the meat is almost ready, divide it into portion-sized pieces, if you haven't done so earlier. Lagman noodles can be bought ready-made at the store or made at home. Knead a firm dough using 1 kg of flour, 1.5 liters of water, one teaspoon of salt, and 2 eggs. Roll the dough out thinly, stack it in several layers, and cut into thin strips. Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
Wash and dry the lamb, then cut it into pieces.
- 2
Step 2
Heat the oil in a cauldron and fry the meat until golden brown. Then transfer it to a plate.
- 3
Step 3
Cut the onion into half-rings and the carrot into strips. Fry them in a cauldron on the remaining oil.
- 4
Step 4
Cut the cabbage.
- 5
Step 5
Cut the radish into thin strips.
- 6
Step 6
After 7-8 minutes, return the meat to the cauldron, add salt and pepper.
- 7
Step 7
Add the chopped tomatoes and boil for 5-7 minutes. Add pepper.
- 8
Step 8
Boil the lagman.
- 9
Step 9
Add a couple of glasses of water in which the lagman was cooked.
- 10
Step 10
Add cabbage and radish; the liquid should cover the vegetables by no more than 1 cm.
- 11
Step 11
Cover the pot with a lid and simmer over low heat for 45 minutes.
- 12
Step 12
Add herbs and garlic.
- 13
Step 13
Add the spices.
- 14
Step 14
Stir, cover with a lid, and simmer for another 5 minutes.
- 15
Step 15
Remove from heat, let the lagman rest for 10-15 minutes.