Lagman Uzbek classic

Noodles can be used ready-made or you can cook it yourself. Now there are special noodles for lagman in stores, which significantly speeds up and simplifies the process of cooking this hearty delicious dish.

So, we start cooking with washing and peeling vegetables. I wash potatoes, carrots, bell peppers and tomatoes under running water. After that, potatoes and carrots are cleaned and cut into small cubes of approximately the same size. Fill the potatoes with cold water so that they do not have time to darken. We cut the bell pepper in half, remove the peduncle, internal membranes, clean the seeds, and cut the pulp into pieces approximately commensurate with carrot and potato cubes. We also cut out the stalks of tomatoes, then cut the tomatoes into cubes - small.

Remove the husk from the garlic and onion, and then cut the onion into thin half-rings. Garlic is crushed with a sharp knife, just finely chop it. My meat, then dry it with napkins and put it on a cutting board. Cut the meat into approximately the same cubes as all the other ingredients.

We put a deep cast-iron frying pan or cauldron on the fire. Pour vegetable oil on the bottom and heat it well over medium heat. When this happens, we put the meat in the pan and fry it from all sides until it is beautifully ruddy. From time to time, do not forget to stir the meat so that it is evenly fried.

Next, add chopped onions to the meat, as well as tomatoes. Simmer all together, sometimes stirring, 5-7 minutes. Put the Bulgarian pepper, potatoes and carrots in the pan, mix. Now add salt, paprika, ground coriander and crushed garlic. Again, we mix everything, and then fill the vegetables with water (it should be cold). We cook everything together until the vegetables are soft, the heating is medium.

Towards the end of cooking, we put a pot of water on high heat to boil noodles. We bring the water to a boil, turn down the heat and throw noodles into a saucepan, cook it according to the instructions on the package until ready. Homemade noodles are usually enough to boil for 3-4 minutes. After the noodles are thrown into a colander and rinsed with cool water, waiting for the excess liquid to drain.

While the vegetables are being cooked and the noodles are being boiled, I wash the greens, dry them with paper napkins, and then finely chop them.

We serve the finished lagman on the table like this: we put noodles in deep serving plates, then fill everything with vegetable filling - vajj, sprinkle fresh herbs on top.

Bon appetit!