Lagman in a cauldron - the best step-by-step detailed recipes with photos

General principles for preparing lagman in a cauldron

There are several principles for preparing lagman, by adhering to which you can get a traditional dish or something close to it.

It is recommended to prepare the noodles yourself, by hand. Wide noodles are used for this. But you don’t always have the time and opportunity to cook it at home. In this case, you can use the suggested store options. But you shouldn’t replace it with the usual spaghetti. It's better to find a special type of noodle.
As mentioned above, it is recommended to use fatty meat varieties - pork or beef. In this case, the broth turns out rich and thick. But the calorie content of the dish is also high in this case - approximately 160-170 kcal/100 g. To reduce it, meat is replaced with less fatty varieties - chicken, turkey.
The noodle dough should be elastic and viscous. However, you should not cook it for too long. It's better to be slightly undercooked than sticky.
Broth must be added to the gravy, not water. This will make the dish thicker and richer.
The broth can be used for both meat and vegetables.
The meat should be carefully prepared before serving: trim the veins and membranes.
If potatoes are added to the gravy, add them 15-20 minutes before they are ready.
The gravy itself is stewed for a long time over low heat. This way it will be more saturated with all the tastes and aromas, and the vegetables will remain intact.
Do not add too much liquid (broth or water) to the gravy. First of all, lagman refers to main courses, not soups. And besides, vegetables release a large amount of moisture when stewing.

Potatoes should be placed in a lagman over a fire 15-20 minutes before they are ready

Secrets of cooking lagman

Lagman, like many dishes, has its own subtleties and cooking tricks. It is because of them that we get such a rich taste.

Noodles. A very important element of the dish. The noodles in lagman should always be of a hard variety and quite wide. Often they even cook it themselves, at home.
Meat. According to tradition, it is made from lamb, but you can take any to your taste. It is advisable that the meat be quite fatty in order to obtain a rich broth. Still, this is a heavy dish, and according to the classics, there should be lamb, or lamb and beef.
If you want to eat lagman, but not so fatty, then of course you can replace the lamb with turkey or chicken.
If you make lagman noodles yourself, remember. The dough for these noodles should be very viscous and heavy. And most importantly, do not overcook the noodles, under any circumstances! If it is even a little firm, it will be even better. Well, or you have a second option, just buy ready-made noodles, special for lagman. As a last resort, take the most ordinary noodles.
Although the meat needs to be quite fatty, it should not be overcooked. If there are too many layers of fat, then remove, and also remove all unnecessary films from the meat. This is what often happens in lamb.

Classic lagman in a cauldron in nature

Ingredients:

Lamb – 1.5 kg
Fat tail fat - 100 grams (or vegetable oil)
Onion – 400 grams
Carrots – 400 grams
Tomato – 500 grams
Bulgarian jerets – 3 pieces
Green beans – 250 grams
Celery stalk - 3 pieces
Garlic – 2 pieces
Coriander – 2 teaspoons
Zira – 1 teaspoon
Star anise – 2 pieces
Greens – 1 piece (bunch)
Salt, pepper - To taste

Number of servings: 8-10

Preparation:

Fry the meat with tail fat in a cauldron.
Cut the onion into half rings.
Cut the carrots into strips.
Add carrots and onions to the meat in the cauldron. Stir.
Cut the tomatoes into pieces.
Cut the pepper into strips.
20 minutes after the carrots, you can add tomatoes and peppers to the cauldron.
After five minutes, add the beans.
Cut the greens.
Peel and chop the garlic.
Add spices.
Simmer for 15 minutes.
We take out the meat and cut it into portions.
Return the meat to the cauldron, add garlic, herbs, and celery.
Separately boil the lagman. You can buy it or prepare it yourself.
Bon appetit!

Chicken lagman

It is a lighter dish compared to the traditional version. The tender chicken seems to melt in your mouth. If you reduce the amount of spices, then lagman with chicken can be included in children's meals. It is also suitable for people who care about their health and figure. To prepare you need:

Chicken - half a kilogram;
Eggplant, carrots and onions - one each;
Bell peppers and tomatoes – two pieces each;
Garlic – 4 cloves;
Vegetable oil – 50 ml;
Fresh greens – 50 g;
Noodles – 250 g;
Salt, pepper, paprika, coriander or any other spices - a pinch.

Let's start cooking:

A homemade chicken lagman recipe begins with preparing the meat. Cut the washed and thoroughly dried chicken fillet into small pieces. If you decide to use a whole chicken, do not throw away the bones, but cook the broth on them. Add oil to a thick-bottomed frying pan and heat it thoroughly. Place the chicken there;
Fry it until golden brown, stirring regularly;
Heat another frying pan by pouring oil into it. Chop the onion and carrot, place them in a frying pan and fry slightly;
Next, chop the eggplant and pepper, add them to other vegetables and also fry a little;
Next comes the chopped tomatoes. Continue frying the entire vegetable mass for another 3-5 minutes;
Peel the garlic cloves and cut into small pieces;
Combine vegetables with meat in the first frying pan, add garlic and pour hot broth. If it is not there, then you can get by with just hot water. Sprinkle with spices, mix well and cover with a lid;
According to the recipes given above, prepare noodles or boil vermicelli.
The dish is formed like this: noodles are laid out on the bottom of the plate, and meat and vegetables in broth are placed on top.

As you can see, preparing lagman is not so difficult. The hardest thing is to learn how to make noodles correctly. There are many cooking options, so try to create a dish from different types of meat, play with spices, experiment with vegetables. This will help you find your unique taste.

Recipe for Uzbek lagman with beef

Ingredients:

Beef – 500 gr
thin long noodles or spaghetti - 0.5 kg
onions - 2 pcs
carrots - 2 pcs.
potatoes - 2 pcs
bell pepper - 1 piece
garlic - 3 cloves
vegetable oil - for cooking
ground red pepper - 1 teaspoon.

Preparation:

Wash the meat and cut it into small pieces.
Peel the onion, wash it and finely chop it.
Cut the peeled carrots and potatoes into cubes. Cut the red bell pepper into longitudinal slices and finely chop the garlic cloves.
Now put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.
Then add the chopped onions and lightly brown them, then potatoes, peppers, carrots, garlic and pour boiling water over everything, salt, pepper and mix.
Cook until fully cooked.
It's time to boil the whole spaghetti, after they are ready, put them on a plate, pour the sauce with the meat over them and serve.

Lagman recipe in Uzbek. Classic lamb lagman at home

If you are in the mood to cook a real traditional lamb lagman, then this recipe was created for such an occasion.

The “classic” recipe includes the following products:

young lamb meat – 1 kg;
noodles for lagman – 0.5 kg;
spices – 20 g;
onion -100 g;
carrots – 2 pcs.;
tomatoes – 2 pcs;
bell pepper – 1 pc.;
allspice peas – 5-6 pcs.;
cilantro – 1 bunch;
garlic – 1/3 head.

How to cook lagman according to a traditional oriental recipe:

Chop meat, vegetables and herbs.
Fry in a deep saucepan with sunflower oil, first add the meat, then the onions and carrots. Simmer for 10 minutes over high heat.
Add the remaining ingredients gradually, pepper, herbs, spices, garlic.
Simmer the dish for another half hour.
Boil the noodles separately. Pour the water into a saucepan with meat and vegetables.
Simmer for a quarter of an hour, covered with a lid.

The national dish is distinguished by its spicy notes, juiciness and incredibly tasty boiled vegetables and noodles prepared according to a special recipe.

With radish

Ingredients:

Noodles – 700 grams
Lamb – 1 Kilogram
Onion – 400 grams
Carrots – 400 grams
Tomatoes – 500 grams
Green radish – 250 grams
Bell pepper – 3 pieces
Green beans - To taste
Cabbage - To taste
Spices - To taste
Vegetable oil - To taste

Number of servings: 6-7

Preparation:

Heat a lot of vegetable oil in a cauldron and fry the pieces of lamb in it until golden brown. Then add onion half rings.
When the onion becomes transparent, add the carrots.
Then - tomatoes.
When there is already quite a lot of liquid in the cauldron, add pepper, green beans and radish.
Lastly - cabbage and all kinds of spices. Salt and pepper to taste.
Separately, boil the noodles, place them on plates, and pour this miracle broth on top. Sprinkle with herbs and serve!

A quick recipe for making lagman

For a quick recipe, it is better to use meat that cooks more quickly than lamb.

Ingredients: 0.5-0.6 kg of chicken, 2-3 bell peppers, 2-3 tomatoes, 2-3 onions, 2 carrots, 1-2 eggplants (zucchini), 3-5 cloves of garlic, 1 hot pepper, 0.5 kg of lagman noodles, salt, pepper, herbs (parsley, cilantro), vegetable oil, broth.

Preparation:

Cut the meat into portions.
Remove seeds from the salad pepper and cut into strips.
Do the same with carrots.
Cut the eggplant and tomato into cubes.
Cut the onion into half rings or half rings.
Cut the garlic into large slices or cubes.
Pour vegetable oil into a saucepan or frying pan with a thick bottom and heat it up.
Send the chicken there and fry a little.
Add onions and carrots to the meat and fry until the liquid evaporates (5-10 minutes).
Add peppers and eggplant to them, add broth or water.
Close the lid and simmer for 15-20 minutes.
Then add chopped tomato, garlic and hot pepper. Leave to simmer for 10-15 minutes.
At this time, boil the noodles. To do this, boil water in a saucepan. Salt it and send the noodles. Cook until done, drain in a colander, and drain. Add a little vegetable oil to prevent sticking.
Divide the noodles into bowls or deep plates and spoon the gravy on top.
Sprinkle with chopped herbs.

To quickly prepare lagman, you should take chicken

Pork lagman

The original version of the dish calls for lamb, less often beef. Pork lagman is practically not popular, but it still has its fans. Let's look at how to prepare it. The following components are needed:

Pork – half a kilo;
Two medium potatoes and two carrots each;
Onion and sweet red pepper - one piece each;
2 tomatoes;
Half a green radish;
Two cloves of garlic;
A pinch of cumin;
Vegetable oil for frying;
Salt and any herbs to taste;
Vermicelli or ready-made noodles – 200 g.

Let's start cooking:

Cut the pork into cubes. Heat a cauldron or thick-walled saucepan with vegetable oil. Add a little salt to prevent the meat from sticking to the bottom. Then submerge the pork and cook over medium heat for about 25 minutes;
Cut the onion into half rings, the remaining vegetables into cubes. Before doing this, immerse the washed tomatoes in a pan of boiling water for about five seconds. This will help you remove the peel easily. Add everything to the container with the meat and mix;
Pour boiling water into a container with meat and vegetables. Grind the cumin seasoning in a mortar and add it to the broth. Cover the contents of the cauldron with a lid and leave to cook on a low flame for 40 minutes;
Cut the peeled and washed potatoes into cubes and place them in the broth after 40 minutes, then slightly increase the flame to medium and cook for another 10-15 minutes. Readiness is determined by the potatoes. Taste the broth for salt, add more salt if necessary;
Finely chop the washed and dried greens;
You can use pre-made noodles or replace them with vermicelli. Then you need to immerse the whole vermicelli in salted boiling water without breaking it. When it begins to boil and sink into the water, it needs to be stirred regularly so that it does not stick together and stick to the bottom. The cooking process takes 10 minutes;
Transfer the finished products to a colander, pour cold water over them, then put them back into the saucepan, pour vegetable oil on top and stir;
Serve hot, placing the noodles in deep bowls and adding vegetables and meat, as well as some of the broth. The tasty and aromatic lagman is ready. Lavash will be an excellent addition to the dish.

You can experiment by adding different vegetables to the dish and create your own unique taste using different spices.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can prepare fried lagman using the following products:

noodles – 360 g;
asparagus – 200 g;
beef – 300 g;
vegetable oil – 70 g;
bell pepper – 1;
tomato – 3;
onion – 1;
greenery;
carrots – 1;
tomato paste – 15 g;
hot pepper – 1;
ground coriander;
garlic – 4;
salt.

Preparation:

Grind the beef and fry it well in oil. Add chopped onion and small cubes of garlic to it.
When the vegetables are ready, put the carrots, grated on a coarse grater, into the frying pan.
Sweet and hot peppers are cut into cubes and also added to the mixture.
The ingredients are sprinkled with seasonings and fried for 10 minutes. Then you need to add 100 ml of water and tomato paste.
Following this, add asparagus cut in half and chopped tomatoes.
During the frying process, the mass must be constantly stirred so that it does not burn.
The result should be a thick dish, practically without liquid, which must be added to the cooked and portioned noodles.

Cooking lamb lagman in a slow cooker

A successful lagman is 50% properly prepared sauce, and the remaining 50% is delicious noodles. If you can cheat with noodles and buy them in a store, then you will have to work hard on the sauce, although if you have a multicooker in the kitchen, then this part of the dish becomes not so difficult.

To prepare this Uzbek dish in a modern gadget you will need:

500 g fatty lamb tenderloin;
200 g of homemade or store-bought noodles;
390 g potato tubers;
80 g bell pepper;
100 g onions;
120 g carrots;
100 g radish;
1000 ml water for sauce;
30 g tomato paste;
15 g garlic;
30 g dill or parsley for serving;
salt and spices to taste.

It will take about 2 hours to prepare the sauce in a slow cooker and boil the noodles.

The calorie content of this dish, calculated per 100 g, will be 86.0 kcal.

Work algorithm:

In a multi-pan, using the “Fry” or “Bake” option, fry the lamb pieces until beautifully golden;
After frying the meat, place the chopped radish, carrots and onions into the slow cooker. Mix everything thoroughly and fry for another 10-15 minutes;
At the next stage, bell peppers and potatoes are placed in a multi-pan. Dilute tomato paste in water and pour into vegetables and meat. Close the multicooker lid and turn on the “Stew” program for 1.5 hours (90 minutes);
10 minutes before the end of the process, add garlic, spices and salt;
Boil homemade or store-bought noodles in salted water;
Place the prepared noodles on plates, and top them with meat and vegetables with sauce from the multi-pan. When sending a plate to the dinner table, you must not forget to sprinkle it with chopped herbs.

Cooking Uyghur lagman in a cauldron

Guira-lagman is called the king of lagmans, and quite rightly so! Real lagman is always prepared in a large cauldron. You get a lot of it and you can feed your entire large family and guests a satisfying and tasty meal.

It is customary to combine many different vegetables with meat for the sauce. This time, for the Uyghur lagman, we will take beef, and along with other vegetables we will use radish and zucchini. And we will make a national spicy universal seasoning called “Lazy”. We will make the noodles with our own hands using a very interesting step-by-step method, rolling them out, laying them in a snail shape and pulling them out as thin as possible.

Follow the advice carefully and you will definitely succeed! This Asian spicy dish is best eaten with chopsticks. Give yourself and your loved ones such a special holiday in oriental style!

Sauce:

3 pcs. tomato
2 pcs. onions
2 pcs. sweet pepper (different types)
1 PC. zucchini
2 stalks of celery
200 gr. Chinese cabbage
3 cloves garlic
800 gr. beef
0.5 tbsp. level spoons of salt
50 gr. greenery
30 ml. vegetable oil

Seasoning:

4 tbsp vegetable oil
2 tbsp. spoons hot red pepper
2 cloves garlic

Noodles:

1 kg. wheat flour
2 tbsp salt
0.5 l. warm water

Preparation:

To prepare the noodles, I first boil water and let it cool slightly. Then I dilute this water with two tablespoons of salt. I introduce water into the flour gradually, since I need a very stiff dough. I knead the dough with my hands, trying to keep it homogeneous and without lumps.
The dough must stand, for this I place it in a plastic bag and set it aside for 15 - 20 minutes.
I wash my vegetables and peel them. For homemade lagman, I cut all the vegetables very thinly, maybe into strips or slices. We also chop the meat into thin strips.
The meat must be of very high quality. We process it carefully: remove hard veins, unnecessary films and fat. In order to cut evenly and beautifully, it is better that it remains slightly frozen.
I immerse the chopped radish in cold water to remove the bitterness.
Pour vegetable oil into a deep cauldron. I first fry the pieces of meat over high heat, add a little salt, then simmer them together with prepared vegetables. First, I throw onions into the cauldron, then tomatoes, peppers, celery, zucchini, and Chinese cabbage. I simmer each ingredient over medium heat for 2 - 3 minutes. I add two tablespoons of tomato paste.
I add a little more than half a tablespoon of salt to the sauce. I add enough water to cover all the ingredients. Cover the cauldron with a lid and cook the sauce for 40 - 50 minutes. At the very end I sprinkle with chopped garlic and herbs.
I take the dough out of the bag and knead it with my hands. I cut it into two parts, then divide each half into strips 1.5 - 2 cm thick. Next, I roll out each piece into a long sausage, like dumplings. I roll the resulting sausages in a bowl like a snail and grease each layer of the “snail” with vegetable oil. Cover the noodles with a lid or kitchen towel and let them rest for 20 minutes.
I take the noodles out of the bowl and begin to roll them out with a gentle movement, stretching them to the desired size. I put a pan of water on the stove, salt it and, throwing the noodles into boiling water, cook until tender. I drain the water and lubricate it with oil to prevent it from sticking.
For the spicy Lazy seasoning, heat the oil in a saucepan. Pour red pepper and finely chopped garlic into a gravy boat, add hot oil and stir. And, if desired, you can add 1 teaspoon of ground coriander and 1 tbsp. tomato paste. This is an incredible seasoning!
I always serve sprigs of fresh herbs with the finished lagman, which I advise you to do as well.