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Lamb Tatar Lagman

Tatar-Style Lamb Lagman

Distinctive, hearty, mouthwatering, and great for the whole family! Tatar-style lamb lagman is a hot dish that lands somewhere between a soup and a main course. It's very simple to make and yields a lot — a side and a meat-and-sauce dish all at once.

Snezhana

Recipe author

Composition / ingredients

Servings:

Lamb

500

Potatoes

Carrots

Onion

Tomatoes

Garlic

Vegetable oil

Fresh herbs

Ground hot pepper

Ground black pepper

Salt

Flour

Eggs

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 15 % 4 g

Carbohydrates 54 % 14 g

127 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

How do you make Tatar-style lamb lagman? Gather your ingredients. Wash, dry, and peel the vegetables. You can add bell pepper to the lineup too. Use whatever spices you like and have on hand — the cardinal rule of a classic lagman is a good, fiery, zesty kick. Any fresh herbs work; I'm using parsley and celery.
Step 2:

Make the noodles. How? Crack the egg into a deep bowl, add a teaspoon of salt, and beat it with a fork. Pour in a cup of water and stir.
Step 3:

Add the sifted flour, mix, and knead a firm, elastic dough, like dough for dumplings.
Step 4:

On a floured surface, roll the dough out into a thin sheet and cut it into narrow, long strips. Let the noodles dry on the counter for about 15 minutes.
Step 5:

Rinse the lamb, pat it dry, and cut it into small pieces, trimming off excess fat and membrane. You can render the fat in the pan and cook the meat in it, but if you'd rather not make the dish too greasy, use vegetable oil for frying.
Step 6:

Cut the onion into half-rings.
Step 7:

Cut the carrots into thin, long matchsticks or slices.
Step 8:

Cut the potatoes into large pieces.
Step 9:

Meanwhile, get the meat going. Pour vegetable oil into a deep skillet or Dutch oven and heat it over high heat. Add the meat and fry, stirring, until browned on all sides. Keep the heat high — the meat should sear, not stew.
Step 10:

Add the onion and carrots to the meat and fry everything together for 20 minutes.
Step 11:

At the same time, bring water to a boil in a pot, add salt, and cook the noodles in batches until done. Lift them out with a slotted spoon into a colander to drain. Divide the cooked noodles among bowls (real Tatar lagman is served in deep bowls) and drizzle with a little oil so they don't stick together. Don't pour out the noodle cooking water — you'll need it for the meat.
Step 12:

Once the time is up, add the potatoes to the meat and vegetables. Pour in the noodle cooking water. Stir and simmer the meat and vegetables over medium heat for about 20 minutes.
Step 13:

Dice the tomatoes (peel them first if their skin is tough). Add them to the meat, stir, and simmer about 10 more minutes. Meanwhile, make the seasoning: in a small bowl, mix the black and hot pepper and stir in the chopped garlic.
Step 14:

Add the seasoning, chopped herbs, and salt to the pan. Stir and simmer, covered, for about 5 minutes, then turn off the heat. Spoon the meat over the noodles in the bowls and ladle the sauce on top. Serve with fresh vegetables. Enjoy!

For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
An easy way to peel tomatoes: wash them, score a shallow cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, cool slightly, and the skin slips right off.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember some are especially easy to overdo (chili pepper, for instance).