Lagman in a multicooker
4 servings
95 minutes
Lagman is a dish with an ancient history that comes from Central Asia, especially popular in Uzbekistan. Its aromatic broth, rich in spices, soaks the thin noodles, creating a wonderful blend of flavors. Beef stewed with vegetables adds richness to the dish, while the addition of adjika and tomato paste makes it spicy. Cooking in a multicooker simplifies the process, allowing the ingredients to release their aromas and create a rich sauce. Lagman is perfect for a cozy family dinner, providing warmth and richness to everyone who tries it. It is served hot, complemented by fresh herbs and a spoonful of sour cream to highlight the balance of flavors.
1
Cut the meat into pieces and fry in vegetable oil in the multicooker on the 'Baking' mode.
- Beef: 500 g
2
Slice the onion into half rings and the carrot into strips. After 20 minutes, add to the meat.
- Onion: 1 piece
- Carrot: 1 piece
3
We cut the pepper into strips, the tomatoes into cubes, the potatoes into cubes, and chop the garlic finely, adding them to the meat and onions with carrots. The meat should already have an appetizing crust.
- Bell pepper: 1 piece
- Tomatoes: 1 piece
- Potato: 1 piece
- Garlic: 1 clove
4
We add salt, pepper, and spices. I took thyme, khmeli-suneli, and peppercorns.
- Salt: 15 g
- Spices: 15 g
- Ground black pepper: 15 g
5
Add tomato paste and adjika, mix well.
- Tomato paste: 3 tablespoons
- Adjika: 1 teaspoon
6
Add water, the amount depends on the thickness of your lagman, as you wish.
7
Set the 'Extinguishing' mode for 1–1.5 hours.
8
While the multicooker makes the sauce, we boil lagman noodles on the stove; if not available, regular egg noodles will do.
- Egg noodles: 400 g
9
When everything is ready, place the noodles on a plate and pour the sauce on top.
10
We put a spoonful of sour cream on top and sprinkle with herbs.
