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Campfire Lagman in a Cauldron

The most fragrant, delicious dish—with that unmistakable campfire aroma! Out in nature with friends and family, sometimes you just want to cook something out of the ordinary and really tasty. Treat yourself and everyone around you to an incredibly vivid, richly flavored lagman cooked in a cauldron!

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Lagman on a campfire in a cauldron
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 4 g
Fats 28 % 5 g
Carbohydrates 50 % 9 g
98 kcal
GI: 33 / 67 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather everything you'll need to cook lagman in a cauldron over a fire. To my taste, the best lagman comes from beef, veal, or lamb, though you can also use pork, turkey, or chicken. This time I went with a piece of pork neck.

  2. Step 2:

    Step 2

    Peel the potatoes, onion, carrots, and garlic. Halve the bell peppers and remove the seeds and cores. Rinse all the vegetables, tomatoes included, in clean water. Scrub the potatoes well with a brush or sponge to get rid of any leftover dirt.

  3. Step 3:

    Step 3

    Cut the onion and peppers into half-moons or small cubes, whichever you prefer. Meanwhile, it's best to cover the potatoes with cold water, or they may darken.

  4. Step 4:

    Step 4

    Cut the carrots into batons or grate them on the coarse side of a grater.

  5. Step 5:

    Step 5

    Rinse the meat and pat it dry with paper towels. Cut the pork into small pieces (about the size of a matchbox).

  6. Step 6:

    Step 6

    Chop the tomatoes into small cubes or wedges.

  7. Step 7:

    Step 7

    Light the fire. Pour vegetable oil into the cauldron and wait for it to get screaming hot. Keep the flame high—the ingredients need to sear in these first stages.

  8. Step 8:

    Step 8

    Add the meat to the cauldron and, stirring constantly with a slotted spoon, fry the pieces until golden and crusty (about 7–10 minutes, depending on how hot your fire is).

  9. Step 9:

    Step 9

    Next add the bell pepper and onion to the meat and fry, stirring constantly, for about 2 minutes.

  10. Step 10:

    Step 10

    The carrots go in next.

  11. Step 11:

    Step 11

    Stir everything together and cook for 5 minutes over high heat so all the vegetables get a light sear.

  12. Step 12:

    Step 12

    Add the tomatoes to the cauldron. Seasonal tomatoes are best here—they're meatier, juicier, and a little sweeter.

  13. Step 13:

    Step 13

    Salt the contents of the cauldron and add your favorite seasonings. I used ground peppers, a little chili, half a teaspoon of khmeli-suneli (a Georgian herb blend), and a pinch of cumin.

  14. Step 14:

    Step 14

    Pour the water over everything, stir, and once it comes to a boil, bring the fire under the cauldron down to moderate and cook, covered, for about 40 minutes. Don't forget to feed the fire so it doesn't die down.

  15. Step 15:

    Step 15

    Meanwhile, prep the remaining ingredients. Cut the potatoes into even, medium cubes (about 1/2 inch / 1 cm).

  16. Step 16:

    Step 16

    Mince the garlic as finely as you can with a knife, and roughly chop the herbs.

  17. Step 17:

    Step 17

    Add the potatoes to the cauldron.

  18. Step 18:

    Step 18

    Then add the bay leaves and garlic. If I have cherry tomatoes on hand, I usually toss those in too when cooking over a campfire. If you like, you can also add 1 tablespoon of tomato paste.

  19. Step 19:

    Step 19

    Stir the contents of the cauldron and taste for salt, adding more if needed. If it looks a little short on liquid, add some boiling water at this point. Leave it covered until the potatoes are fully cooked (about 20 minutes).

  20. Step 20:

    Step 20

    Meanwhile, boil the noodles in a separate pot.

  21. Step 21:

    Step 21

    Just the finishing touches left. Add the fresh herbs to the cauldron; you can fish out the bay leaves and toss them—they've already done their job, giving up their aroma to the tomato broth.

  22. Step 22:

    Step 22

    Take the cauldron off the fire and let the dish rest for 10–15 minutes.

  23. Step 23:

    Step 23

    You can serve lagman in deep bowls as a thick soup, ladling extra broth over the noodles.

  24. Step 24:

    Step 24

    Or on flat plates, as a hearty main course.

  • You can make the lagman noodles from scratch at home, but when I'm cooking over a campfire, fussing with dough and rolling isn't very practical, so I use store-bought pasta instead. If there's no stove around to boil the noodles, I drop them right into the cauldron once the potatoes are done, leave them covered for 5 minutes, and then add the herbs. That way you get a 2-in-1 dish. Enjoy!
  • Since everyone's threshold for salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember there are some it's especially easy to overdo (chili pepper, for one).
  • Besides pork, you can use any other meat in this dish. Keep in mind the cooking time, flavor, and calorie count will change—beef, for instance, takes longer than pork, while chicken breast or turkey takes less.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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