Lagman in a slow cooker: how to cook according to a step-by-step classic recipe

{banner_pod-soderzhaniem}

Lagman is a dish of oriental cuisine and is something between meat and noodles, generously sprinkled with vegetable gravy, and soup.

Lagman, the main ingredients of which are: meat, a certain set of vegetables, noodles, spices and herbs, has a centuries-old history of its origin and is very popular among the peoples of Kazakhstan, Uzbekistan, and Tajikistan. In Asian countries, lamb is preferred as meat, but in our country the use of beef, pork and poultry is allowed.

The list of vegetables usually includes: carrots, onions, eggplants, bell peppers, cabbage (Peking), radishes, tomatoes, potato tubers. In various recipes you can find other vegetables in the list of ingredients. In general, everyone is free to add their favorite vegetables to a dish; this will not make lagman lose its taste, but will only become richer and richer in flavor.

As a rule, special homemade noodles are used for the dish. Its specificity lies in stretching pieces of dough into very long “threads”. Today such noodles can be freely purchased in any hypermarket - the label shows the marking “noodles for lagman”.

The highlight of the dish is the dressing, which is obtained by mixing ground red hot pepper with crushed garlic. This mixture is poured with hot vegetable oil and added to the broth. In addition, tomato paste is added to the lagman, which can be replaced with fresh tomatoes.

Step-by-step classic recipe with photos

1 hour 40 minutes

Turn on the multicooker in the “frying” mode for 15 minutes, pour in vegetable oil and add 2 cloves of garlic. After 3-4 minutes, place the meat, cut into large cubes, into the heated bowl. Fry the meat for 7-8 minutes while chopping the vegetables.

Cut the vegetables into cubes: onions, peppers, tomatoes, potatoes.

Finely chop the carrots and radishes, passing them through a vegetable cutter, or grate them on a coarse grater.

Increase the frying time by another 15 minutes and add the vegetables to the meat.

Add spices, salt.

Pour in hot water, stir, close and set the multicooker to “soup” mode for 1 hour.

Separately, boil the noodles and place them in a beautiful casserole or deep plate.

Open the multicooker, add fresh herbs and mix everything.

Fill the noodles with the meat base of the lagman, sprinkle with dill on top. Our dish is ready!

Thick lagman with pork

This kind of lagman in a slow cooker is more like a stew or a roast; you can’t call it a soup. But, believe me, it’s difficult to find a tastier dish. Soft pieces of pork that melt in your mouth, vegetables, long thin noodles and spices harmonize just perfectly. To save your energy and time, we will tell you how to cook it in a pressure cooker.

Ingredients:

• Pork (neck) – 0.5 kg;
• Celery (root) – 1 pc.;
• Onion – 1 pc.;
• Potatoes – 3 pcs.;
• Oil (sunflower or olive) – 50 ml;
• Noodles (preferably homemade) – 250 g;
• Bell pepper – 1 pc.;
• Tomato paste – 100 ml (or 3 fresh tomatoes);
• Spices for lagman (ginger, red pepper, dried garlic);
• Fresh herbs (celery, parsley and dill).

Cooking method:

1. Rinse and dry the meat. Do not cut it too finely; the pieces should be large and juicy. Pour oil into the bottom of the multicooker pan, place the pork and fry in the “Baking” or “Frying” mode on all sides for 20 minutes until a golden crust appears.

2. While the pork is browning, chop the vegetables. The onion should be cut into thin half rings, and the carrots and celery root into small cubes, as in the photo.

3. Add chopped vegetables to the fried golden meat and mix well.

4. Potatoes can be cut into cubes, like for a roast, or into thick strips, like bell peppers. Place them in the bowl on top of the meat.

5. Top the potatoes with seasoning and salt. The recipe does not indicate the amount of salt, it is a matter of your taste.

6. The next stage is tomatoes. If you cook in winter, use tomato paste. And if there are fresh tomatoes in the refrigerator, then pour boiling water over them, peel off the skin and chop them with a knife. Add tomatoes to the slow cooker and stir.

7. Fill everything with water up to the mark on the pressure cooker bowl and set it to simmer for 1.5 hours.

8. While everything is simmering in the pressure cooker, boil the noodles. You can knead the dough and make it yourself or just buy egg noodles. 8 minutes of cooking is enough. It needs to be thrown in 2 minutes before the end of cooking.
   Read also:  Fresh cabbage solyanka with meat
9. When cooking is finished, add fresh chopped herbs.

Your household will often ask for such a simple, “homemade” lagman recipe. As soon as the lid of the pressure cooker is opened, the delicious smell will lure all members of your family into the kitchen.

Return to content

Other recipes

• With pork

Pork makes the basis for lagman very tasty due to the fact that pork meat itself is soft, fatty, juicy, it is easy and quick to prepare and is eaten with pleasure. For the lagman, let’s take lean pork, let it be a tenderloin, it’s easier to work with. Cut it into medium pieces and start frying. Next, everything is according to the classic recipe. If you cook with soul and strictly follow the step-by-step recipe, it will turn out very tasty! Be sure to put a lot of greens on the table with the lagman, it will facilitate ease of digestion for such a hearty, fatty and rich dish.

• With lamb

Making lagman from lamb is more difficult. It is necessary to observe all the features and wisdom. If you decide to cook this delicious dish at home, then carefully study the step-by-step recipe and check all the ingredients, and even better, if you have a friend next to you who knows how to prepare this dish and will tell you all the subtleties, for example, such as: 15 minutes before it’s ready, you need to add a star anise to the meat base and let the dish sit for a while.

This cooking option adds: 50 g of fat tail fat, garlic stalks, hot pepper pods, star anise, ground coriander, cabbage (150 g), fresh green beans and tomato paste. Lamb lagman is difficult to prepare, but then eating it is very tasty!

• With Chiken

This is the simplest and easiest cooking option. I like to cook with chicken fillet or chicken breast, but you can make it with any part of the chicken and it will still be delicious. Use a set of spices: purple basil (raikhon), ground ginger root, chopped star anise, turmeric, cilantro, garlic, cumin, ground red and black pepper, coriander, celery, peppercorns. You can vary the set of vegetables, but the following must remain mandatory: carrots, peppers, onions, potatoes and tomatoes. Don't forget about greens - it's important!

• With ginger

Uighur lagman is seasoned with ginger. It gives the dish a bitter heat, pungency and brightness. Add it with the rest of the spices, but be careful not to overdo it. I add no more than 1 level teaspoon to the pan. The dish should be hot, spicy, spicy, but not scalding - know when to stop.

• From rice

Guruch lagman is a dish with rice, meat and vegetables. A dish from the cuisine of Central Asia. This is a thick soup served in a deep bowl. Instead of noodles, boiled rice is placed in it, and the lagman meat base is laid out on top and everything is filled with rich broth.

Let's decorate the dish with herbs and eat it with pleasure. I really like spicy, unusual and hearty Central Asian cuisine.

Ingredients:

Useful tips

1. For cooking we use a mixture of spices: star anise, black pepper, cumin, coriander, chili pepper, parsley, garlic. Of course, you can use your own set of spices, but I still advise you to rely on the one proposed. You can also add turmeric, ginger, basil.
2. Of course, you can cook lagman in a simple saucepan, but it will be faster in a slow cooker. Be a modern cook, use useful household appliances.
3. Chop the carrots coarsely, because if you grate them, they will quickly boil and turn into mush.
4. We clean the meat from veins and films, wash it and cut it into medium cubes.
5. Wash and peel vegetables thoroughly before cooking.
6. Sprinkle the boiled noodles with vegetable oil and stir so that they do not stick together.
7. When cooking in a slow cooker, it is important not to overcook the food. Focus on meat. If it is pork, cook for 35–40 minutes, if it is beef or lamb, then cook longer, about 1 hour.
8. If you increase the amount of water in the dish, you will get an excellent soup. But lagman, in my opinion, is both the first and the second in half, so there should be very little broth.

Cooking recommendations

• If your multicooker does not have the modes described in the recipe, fry the vegetables and meat in the “Frying” mode, and after adding water, turn on the “Stew” mode.
• For this recipe, use homemade (unleavened dough) or store-bought noodles. It is advisable that it be made from durum wheat - such noodles do not become overcooked and retain a maximum of nutrients.
• You can use spices as per your preference. You can also add hot pepper and cilantro to Lagman.