If you have never prepared a lagman, you need to urgently fix this situation! After all, this is an amazing dish that combines soft meat, aromatic vegetables, delicious gravy and noodles. Traditionally, lagman is prepared from lamb with vegetables and specially made noodles, but we want to introduce you to the original recipes for this dish - with lagman with radish. It is both delicious and beautiful - you will certainly enjoy it.
Lagman with radish - general principles of preparation
Usually, meat is first chopped and fried in oil until golden. Pour water, simmer until half ready and complete evaporation of the liquid. Add chopped vegetables, spices, fry, pour water in again and simmer until cooked. This aromatic meat and vegetable gravy is called vaja. Depending on the desired result, you can adjust the density of the waji, if necessary, pouring boiling water.
Separately boil a special lagman noodles, recline in a colander, mix with oil.
The lagman is served, laying noodles in a deep plate, pouring it with vaja and sprinkling it abundantly with various greens.
1. Suyr Lagman with radish
Ingredients:
• 500 grams of beef;
• noodles;
• onion;
• zira;
• a few cloves of garlic;
• 2 tomatoes;
• three or four small chili pods;
• Chinese cabbage;
• jusai;
• green beans;
• half a radish;
• a pair of bell peppers;
• a mixture of hot peppers;
• coriander.
Cooking:
1. Beef is washed, finely chopped.
2. Chop the garlic.
3. Chop the cabbage.
4. Cut the onion.
5. Rub the radish on a fine grater.
6. Tomatoes scalded with boiled water, peeled and cut into small cubes.
7. The meat is thrown into the hot sunflower oil. The roasted beef is pulled out of the cauldron and laid aside.
8. Onions are poured into a cauldron. To a translucent fried onion add garlic, tomatoes.
9. After about five minutes add jusai, green beans.
10. After a few minutes, add the radish. Stew for 10 minutes.
11. Put pepper, cabbage, chili, meat.
12. Season with spices.
13. Vegetables and meat are poured with boiled water.
14. Reduce the heat to an average. Stew for about half an hour.
15. Spread the cooked noodles on a plate, pour in the gravy, sprinkle with fresh chopped greens.
2. Vegetable lagman with radish
Ingredients:
• bow;
• green radish;
• carrot;
• bell pepper;
• 200 grams of green beans;
• tablespoon adjika;
• a bunch of cilantro;
• four cloves of garlic;
• tomatoes;
• jando;
• fresh herbs;
• noodles.
Cooking:
1. Onions are washed, peeled and finely chopped. Lightly fried in a cauldron.
2. Add carrots, bell pepper, chopped into thin strips, to the onion.
3. Add jando, chopped garlic, diced tomatoes. Stew for ten minutes.
4. Add adjika. Fry all vegetables for three minutes.
5. Pour hot water. The sauce is brought to a boil and kept on low heat for twenty minutes.
6. Pour chopped greens. Insist on a vegetable vaja.
7. Cooked hot noodles with gravy.
3. Uzbek lagman with radish
Ingredients:
• 750 grams of wheat flour;
• 305 milliliters of water;
• 900 grams of beef;
• 150 milliliters of plant oil;
• 270 grams of potatoes;
• onion;
• garlic;
• sweet pepper - 165 grams;
• radish - 110 grams;
• carrots - 205 grams;
• tomatoes - 350 grams;
• dill and parsley - to taste.
Cooking:
1. Prepare the dough based on wheat flour and water. Leave for two hours. Finished dough is rolled thinly, cut for long noodles and boiled. Throw in a colander, washed under running water, lubricated with vegetable oil.
2. Onions and bell pepper are cut in half rings, fresh tomatoes - slices, carrots, potatoes, radish - in small cubes.
3. The meat is cut into small pieces.
4. Fry meat with onions in vegetable oil. Add fresh tomatoes.
5. After 5-10 minutes add bell pepper, radish, carrots, chopped garlic. Fry for about 8-10 minutes.
6. Pour in water, lay potatoes, season with spices. Stew until tender.
7. Ready noodles are placed on a plate. Vegetable gravy with fried meat is distributed on it. Sprinkle with chopped herbs.
4. Tatar lagman with radish
Ingredients:
• 400 grams of meat;
• one carrot;
• bow;
• garlic;
• 150 grams of bell pepper;
• 350 grams of potatoes;
• 150 grams of eggplant;
• 100 grams of tomato paste;
• 100 grams of black radish;
• a bunch of parsley;
• Bay leaf;
• 200 grams of noodles;
• 2 liters of broth;
• 60 milliliters of vegetable oil;
• salt;
• sugar;
• ground black pepper.
Cooking:
1. The meat is cut into small cubes. Stacked in a cauldron. Sliced meat is fried until golden brown. Pour water. Prepare until cooked over medium heat, regularly adding water.
2. Wash the tomatoes, scald with boiling water and peel. Tinder on a grater.
3. All other vegetables are washed, peeled, cut into small cubes.
4. Tomatoes and other vegetables (except potatoes) are fried.
5. Potatoes, fried vegetables, tomato paste based on shabby tomatoes are added to almost finished meat. Pour in the broth. Salt, pepper. Add bay leaf, chopped garlic. Cover with a lid. Stew until tender.
6. Noodles are laid out on plates. Pour broth with stew, vegetable mixture. For decoration use greens.
5. Lagman with radish and apple cider vinegar
Ingredients:
• 500 grams of noodles;
• 300 grams of lamb or beef;
• one carrot;
• two tomatoes;
• one medium-sized green radish;
• bow;
• bell pepper;
• one hundred grams of white cabbage;
• 50 grams of green beans;
• 40 grams of garlic;
• a tablespoon of apple cider vinegar and tomato paste;
• a teaspoon of ground paprika, coriander, sugar;
• half a teaspoon of red hot pepper, ground zira;
• a bunch of greenery.
Cooking:
1. Onions are peeled and cut into thin half rings.
2. Carrots, radishes wash, peel, rub on a coarse grater.
3. Bell peppers are washed, cleaned from the stalk and seeds.
4. In a pan, heat the vegetable oil. Spread the chopped meat, fry until it is rosy (about 8 minutes).
5. Add onions and cook for a few more minutes, stirring constantly. Season with red ground pepper.
6. Pour bell pepper, carrot, radish. Mixed. Cook for five minutes on high heat, stirring constantly.
7. Peel the tomatoes from the skin, cut into small pieces.
8. Three cloves of garlic are peeled and cut very finely. Add to tomatoes, tomato paste. Pour sugar. Leave for half an hour to insist.
9. Boil salted water for cooking noodles. Place the noodles in boiling water, cook at low boil until cooked, and recline in a colander.
10. Garlic and green beans are washed, dried. String beans are cut large, garlic is smaller.
11. Add the pickled tomatoes, tomato paste, green beans, and garlic to the meat in the pan. Stirred with a spatula. Prepare before evaporating the liquid.
12. Little by little, pour hot water in which the noodles were cooked. Cook for about 15 minutes with a slight boil. The lagman consistency should resemble a very thick soup.
13. Chop the cabbage. Add to other ingredients. Boil for five minutes with a slight boil.
14. Season with zira, ground coriander.
15. Greens are washed, chopped, added to the dish.
16. Prepare hot seasoning. Combine in a pan a teaspoon of ground hot pepper and coriander, three minced cloves of garlic. Fry in vegetable oil over low heat for a couple of minutes. To the seasoning add a spoonful of apple cider vinegar. Mix quickly.
17. Place hot noodles on a plate. Pour it over with a mixture based on meat, vegetables, seasoning. Sprinkle with herbs.
6. Lagman with radish in a slow cooker
Ingredients:
• four green radishes;
• 400 grams of meat (lamb or beef);
• noodles;
• salty bell pepper;
• onion;
• cilantro;
• vegetable oil;
• four carrots;
• three cloves of garlic;
• three tomatoes;
• salt;
• a mixture of peppers;
• Bay leaf.
Cooking:
1. At the program "Frying", chopped finely chopped meat is fried in vegetable oil.
2. Add chopped onion with garlic. Continue frying.
3. Fall asleep chopped radish. Diced tomatoes and bell pepper are added.
4. Pour in water, covering meat with vegetables. Add spices and salt. Stew on the "Stew" program for 35 minutes.
5. The slow cooker is turned off. The broth is left to insist.
6. The noodles are washed with cold water and boiled.
7. On the dish spread the noodles, pouring it with the finished mixture. For sprinkling use chopped greens.
Lagman with radish - useful tips
Buying lagman noodles today is not difficult, but lagman with radish is much tastier if you use homemade noodles.
To prepare it, take eggs, salt, water, flour. Knead a soft, elastic, non-sticky dough. Wrap the blank in film, remove for 30 minutes to "rest". Roll the dough into layers, cut the strip into strips. Now gently stretch the strip so that you get a long noodle. For masters, the length of the lagoon noodles reaches five meters. Elongated noodles should be dried before cooking.
Such noodles are cooked very quickly, so it’s important not to digest it, otherwise it will ruin the taste and look of the finished dish. Boil water in a saucepan, salt, put the noodles, mix. Cook after boiling for literally 2-3 minutes with constant stirring. Enjoy your meal.
