Lagman in Uzbek
6 servings
90 minutes
Lagman in Uzbek style is a fragrant and hearty dish of Uzbek cuisine that combines tender pieces of meat, vegetables, and special handmade noodles. Its roots go deep into the history of Central Asia, where nomads valued filling and nutritious meals. The taste of lagman is rich and multifaceted: juicy meat, sweetness of peppers and tomatoes, spiciness of garlic, and moderate heat from spices make it an indispensable part of an Eastern feast. The hand-pulled noodles give the dish a unique texture and allow it to better absorb the flavorful sauce. This dish is perfect for a family dinner or friendly gatherings, and its rich flavor transports you to the atmosphere of true Eastern hospitality with every bite.
1
Knead the dough to a medium consistency, roll it into a ball, and let it rest for an hour. After that, coat the dough with a solution of salt and baking soda (0.5 teaspoon of salt and 0.5 teaspoon of baking soda in 0.5 cup of warm water), and knead again.
- Salt: to taste
- Baking soda: 0.5 teaspoon
2
Then divide the dough into small pieces the size of a walnut, roll out into strands, and grease with vegetable oil. Stretch the strand into long noodles by hitting it on the table, stretch it to 1 meter, fold it in half, and stretch it again to achieve the thickness of pasta. Boil the finished strands in salted water, then rinse in cold water and set aside.
- Refined deodorised vegetable oil: 0.5 glass
- Salt: to taste
3
Prepare the sauce (kayla) in a cauldron. Cut the meat into small cubes, and also cut the carrot, radish, bell pepper, onion, and eggplant into small cubes; shred the cabbage; slice the tomatoes; chop the garlic.
- Meat: 500 g
- Carrot: 1 piece
- Green radish: 1 piece
- Bell pepper: 2.3 pieces
- Onion: 2.3 pieces
- Eggplant: 1 piece
- Cabbage: 300 g
- Tomatoes: 2.3 pieces
- Garlic: 1 head
4
Pour vegetable oil into the pot, fry the onion, add the meat, and fry until the juice is released, add tomatoes and bell pepper, and simmer until half-cooked. Pour in a little water, after boiling, add salt, add red pepper (it should be spicy), add radish, cabbage, carrot, and eggplant, and simmer on low heat until the ingredients are cooked; if the moisture evaporates, add water — the sauce should be semi-liquid. At the end of cooking, add chopped garlic.
- Refined deodorised vegetable oil: 0.5 glass
- Onion: 2.3 pieces
- Meat: 500 g
- Tomatoes: 2.3 pieces
- Bell pepper: 2.3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Green radish: 1 piece
- Cabbage: 300 g
- Carrot: 1 piece
- Eggplant: 1 piece
- Garlic: 1 head
5
Before serving, pour boiling water over the noodles, place them in a deep plate or bowl, and pour sauce over them.
