Uzbek Lagman
10 servings
180 minutes
The totem soup in Uzbek cuisine is, of course, lagman. The best lagman should be sought in Bukhara, in the shanty towns for locals on the outskirts of the city, where tourists usually don't go. The simpler this soup looks, the more you'll remember it. It's customary to take this thick , long-noodled, mutton-scented concoction for a large company at once, so that they can snatch the tastiest pieces from each other and put them in their mouths. And then, after leaving magical Uzbekistan, repeat the same trick at home - the lagman recipe is not that complicated, especially if you omit such a detail as pulling the dough into noodles with your hands and immediately take ready-made noodles from the supermarket. There are, however, a few more important points that make lagman real - we share them in the video master class.
1
Cut the lamb into large cubes and separate the ribs.
- Leg of lamb: 600 g
- Lamb ribs: 600 g
2
Heat oil in a pot and fry all the meat until golden brown.
- Vegetable oil: 50 ml
3
Slice the onion into thin strips. Add it to the meat in the pot and fry, stirring, until the onion becomes transparent.
- Onion: 2 heads
4
Cut the carrot and celery into thin strips.
- Carrot: 2 pieces
- Celery root: 200 g
5
Add carrots and celery to the cauldron and fry, stirring, for another 3-5 minutes.
- Carrot: 2 pieces
- Celery root: 200 g
6
Then salt, pepper, add spices and mix again.
- Salt: to taste
- Ground black pepper: to taste
- Anise (star anise): 1 piece
- Cumin (zira): 1 teaspoon
- Coriander seeds: 1 teaspoon
7
Peel the tomatoes. To do this, make cross-shaped cuts on them, place in boiling water for 30 seconds, then transfer to cold water. Remove the skin and dice the tomatoes.
- Tomatoes: 500 g
8
Cut the sweet and hot peppers into strips.
- Sweet pepper: 1 piece
- Chili pepper: 1 piece
9
Add tomatoes and peppers to the pot, stir and fry for 2 minutes.
- Tomatoes: 500 g
- Sweet pepper: 1 piece
- Chili pepper: 1 piece
10
Cut the potato into small cubes and throw it into the cauldron.
- Potato: 500 g
11
Add water to the pot until it covers the contents. Bring to a boil, cover with a lid, and cook for 30-40 minutes.
12
Chop the greens and add them to the prepared sauce, also add the pressed garlic. Season with salt and pepper if needed.
- Coriander: 50 g
- Parsley: 50 g
- Dill: 50 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
13
Cook the noodles for lagman in a separate pot according to the instructions on the package.
- Noodles: 500 g
14
Place the cooked noodles in a deep bowl, pour sauce over them, and serve immediately.