Lagman seasoning
Description
Perfect for lunch. Lagman noodles are an essential component of the dish. They determine the appearance of the finished dish and its distinctive Eastern flavor accents. Keep this recipe in mind. The soup is ready to serve.
Instructions
- 1
Step 1
To prepare the stir-fry for laghman, prepare the meat. Lamb can be replaced with beef. If you don't have tail fat, use ghee. You can additionally add potatoes, daikon, and celery stalks to the vegetables. Be sure to use spices, as they will give the dish an Eastern flavor and aroma.
- 2
Step 2
Grind the spices together with the salt in a mortar or crush them in a coffee grinder. Cut the tomatoes into quarters and coat them in the spices.
- 3
Step 3
Cut the vegetables into medium-sized pieces; do not chop them finely so they don't overcook and turn into mush. If using frozen green beans, there's no need to thaw them beforehand. Mince the garlic and herbs.
- 4
Step 4
Trim the meat of membranes and cut into medium-sized pieces. Cut the tail fat into pieces.
- 5
Step 5
Pour vegetable oil into a cauldron. Add tail fat and render it. Remove the resulting cracklings.
- 6
Step 6
Place the tomato quarters, coated in spices, into the hot oil. Fry on all sides until soft, then transfer to a bowl.
- 7
Step 7
Place the meat in a single layer in the spiced oil and sear until browned. At this stage, the broth develops a rich golden color.
- 8
Step 8
Add the prepared onion and carrots to the fried meat, mix and fry for 2-3 minutes.
- 9
Step 9
Transfer the remaining vegetables—bell pepper, Chinese cabbage, beans, minced garlic, and herbs—into the cauldron. Place the tomato quarters, previously seared, on top. If the color of the vaji appears too pale, you can add 1 tablespoon of tomato paste. Pour in water and season with salt to taste. Adjust the amount of liquid, taking evaporation into account—the finished dish should not be too runny or overly thick. Cover the cauldron and simmer over medium heat for 40 minutes.
- 10
Step 10
Before serving, boil the lagman noodles. Place the noodles into deep bowls and pour the vaja over them, making sure each bowl contains both the broth and the solids.
- 11
Step 11
If desired, serve lagman with a spicy sauce called laza-chang. Garnish the lagman with cilantro, garlic, or any other seasonal herbs.
- 12
Step 12
The soup is ready. Serve hot.