Lagman on veal broth
4 servings
80 minutes
Lagman in veal broth is a true treasure of Uzbek cuisine, inspired by the ancient traditions of Central Asia. Its rich, aromatic broth infused with the flavor of tender veal creates a wonderful harmony with the elastic noodles that absorb all the depth of flavors. Vegetables slowly simmered in the broth add fresh notes and a light sweetness, while garlic and parsley complete the dish with a piquant touch. Lagman is not just food; it embodies comfort, warmth, and tradition passed down through generations. It is perfect for cold evenings or family gatherings, giving guests a sense of homey coziness and richness. Served hot, it makes you forget everything but the enjoyment of its rich flavors.
1
Clean and dice the pepper, tomatoes, and onion. Cut the meat into small cubes.
- Bell pepper: 2 pieces
- Tomatoes: 2 pieces
- Onion: 1 piece
- Veal: 500 g
2
In a deep skillet, heat vegetable oil strongly. Fry the meat over high heat (better in portions, so the meat fries instead of stewing). Then place the cooked meat on a plate. When all the meat is ready, return it to the skillet. Add vegetables and fry, stirring, for 5-7 minutes.
- Vegetable oil: 3 tablespoons
- Veal: 500 g
- Bell pepper: 2 pieces
- Tomatoes: 2 pieces
- Onion: 1 piece
3
Then pour in warm broth, bring to a boil, reduce heat to medium, and cook until done (about an hour).
- Meat broth: 1.5 l
4
Chop parsley and garlic finely.
- Garlic: 2 cloves
5
10 minutes before the meat is ready, boil the noodles according to the package instructions. Drain the cooked noodles in a colander.
- Noodles: 300 g
6
Place the noodles in deep plates, pour in the soup, and sprinkle with garlic and parsley. Serve the lagman very hot!
- Noodles: 300 g
- Garlic: 2 cloves
