Lagman with broth
4 servings
35 minutes
Lagman with broth is a dish that embodies the spirit of Uzbek cuisine. Its history dates back to ancient caravan routes where noodles and meat broth nourished weary travelers. The taste of lagman is rich, aromatic, and deep due to the combination of juicy meat, fresh vegetables, and fragrant spices. The mild heat of chili peppers and the tenderness of eggplants add expressiveness to the dish, while cilantro and basil finish it with fresh notes. Lagman is traditionally served hot; it warms and satisfies especially well in cool weather. This recipe, rich in flavors and textures, is suitable for both family dinners and festive gatherings. Each serving is a harmony of traditions and modern taste preferences that creates true gastronomic delight.
1
We boil our pasta and set it aside.
- Noodles: 400 g
2
Meanwhile, in a wok, we heat oil and add whole chili pepper. We fry it for a minute and then remove it.
- Chili pepper: 1 piece
3
We throw our meat into the wok, lightly fry it, and add onion and garlic, remembering to stir.
- Beef: 400 g
- Onion: 1 piece
- Garlic: 2 cloves
4
While the meat is frying, we cut our vegetables into strips. Once the meat is slightly browned, we add the vegetables and a bit of soy sauce. Don't forget about the spices.
- Eggplant: 1 piece
- Tomatoes: 2 pieces
- Celery: 2 stems
- Bell pepper: 2 pieces
- Green beans: 200 g
- Napa cabbage: 1 bunch
- Soy sauce: to taste
- Cumin: to taste
- Salt: to taste
- Saffron: to taste
5
Mix everything thoroughly and add a little water to make a broth.
- Soy sauce: to taste
6
We simmer on low heat for 10 minutes.
7
Before serving, rinse the noodles with boiling water and place them on a dish. Top with vegetables and meat, drizzle with a little broth, and sprinkle with finely chopped cilantro and basil.
- Cilantro: 1 bunch
- Basil: 1 bunch
