We're sharing a simple recipe for classic lagman
Lagman is a dish of stewed meat and vegetables in a thick sauce, served with separately cooked noodles. We'll be cooking the meat and vegetables in layers in a cauldron.
INGREDIENTS:
- 700 g lamb,
- 400 g of lagman noodles,
- 5 potatoes,
- 4 tbsp. vegetable oil,
- 4 tomatoes,
- 3 carrots,
- 2 onions,
- 2 bay leaves,
- 2 glasses of water,
- 1 bell pepper,
- 2 sprigs each of basil, dill, parsley, cilantro and green onions,
- salt, sugar and black pepper - to taste.
HOW TO COOK
- Fry the vegetables. Peel the onion, carrot, and bell pepper and cut into strips. Pour oil into a preheated heavy-bottomed pan and, after a couple of minutes, add the onion. Fry until golden brown. Add the carrots and pepper and cook over medium heat until soft. Stir regularly.
- Fry the meat. Cut the lamb into pieces about 2 cm thick and add them to the cauldron with the vegetables. Fry the meat until golden brown.
- Simmer with tomatoes. Add the tomatoes and simmer for about five minutes. Then add water, salt, pepper, and sugar. Cover, reduce heat, and simmer for 15 minutes.
- Add the potatoes and herbs. Peel the potatoes, cut them into small cubes, and add them to the cauldron. When they're soft, add the bay leaf and finely chopped herbs and let the dish simmer.
- Cook the noodles. Place the noodles in boiling water and cook for about 10 minutes.
Done! First, place the noodles on a plate, then top with the meat and vegetables.
We previously shared a quick protein pizza recipe.
