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Fried Lagman in Uzbek style
Fried Lagman in Uzbek style is a universal dish that can be served both as a first and second course. The dish is very popular in Central Asia, combining a vegetable sauce with meat and homemade noodles. Uzbek Lagman is a hearty and aromatic food, with spices giving the dish its unique spicy aroma. The Lagman should be served in a deep bowl with plenty of greens added.
Caloric content: 43 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- beef (veal) or lamb – 0.5 kg;
- carrot – 1 large (or 2 medium);
- eggplant – 1 piece;
- tomatoes – 2-3 pieces;
- zucchini – 1 piece;
- onion – 1 piece;
- bell pepper – 1 large (or 2-3 small);
- garlic greens – medium bunch;
- onion greens – medium bunch;
- cilantro – medium bunch;
- radish – 1 piece;
- vegetable oil – for frying;
- noodles.
Spices:
- black pepper – to taste;
- lagman spice mix – to taste (must include cumin, dried cilantro, paprika, red pepper flakes);
- salt – to taste.
Preparation
- Fried lagman in Uzbek style is prepared with a lot of vegetables. There is no strict set of vegetables for the dish; each hostess selects vegetables to her own taste and family preference. However, the presented set of vegetables is most commonly found as classic. Prepare all ingredients. Wash them and peel if necessary.
- Clean the radish and carrot from the skin and chop them into medium cubes.
- There is no need to peel the eggplant and zucchini as they will lose shape during cooking. Cut the vegetables into large cubes.
- Cut the bell pepper and tomatoes randomly. If desired, the skin can be removed from the tomatoes. For this, the tomatoes need to be blanched.
- Chop the onion into half rings.
- Chop the onion greens, cilantro, and garlic finely.
- In the classic version, lagman is made from lamb, but beef (veal) can also be used as an alternative. Cut the meat into large pieces.
- Prepare a pot with thick walls and a bottom, a clay pot, or a sauté pan. Heat the vegetable oil very well, add the meat to the oil, and fry until golden brown without reducing the heat.
- After two to three minutes, add the onion to the meat. Don’t forget to stir so that the ingredients don’t burn.
- Carrots and radishes take a long time to cook, so we add them to the sauté pan after the onion.
- Continue frying the contents of the sauté pan over high heat, stirring frequently. Add the prepared tomatoes to the pan; they will give off their juice. Let the tomatoes simmer for up to five minutes.
- Add half of the prepared spices and salt to the pan and mix thoroughly.
- Add about one hundred fifty to two hundred milliliters of boiling water to the sauté pan and stir. Lower the heat to medium and simmer for about thirty minutes, until the meat is almost cooked.
- After half an hour, increase the heat to full power again, and add the eggplant and zucchini to the pan. Stir.
- Add the remaining spices and the bell pepper. Don’t forget to mix. Simmer for about five minutes.
- Add all the prepared greens.
- Pour boiling water over all the vegetables. Since lagman can be a first or second course, each hostess pours in as much liquid as she deems necessary. Wait for the liquid to boil and taste it. If needed, add salt. Lower the heat and simmer the vegetables for about twenty to twenty-five minutes, until all the vegetables are cooked.
- Meanwhile, prepare the noodles. Traditionally, homemade noodles are necessary for lagman, which are quite simple to make. However, preparing noodles takes some time, which is often in short supply. A great alternative can be store-bought noodles, as shown in the photo.
- The amount of noodles per serving should be chosen individually, according to taste and preference. You can boil one or two nests of noodles per serving. Don’t forget to salt the water in which the noodles will be boiled.
- The soup is served in a deep bowl. The noodles are placed in the bowl first.
- Then add vegetables and pieces of meat. The amount of sauce is poured in as desired. If more sauce is added, it will become the first dish; if left thicker, it will become the second dish.
The already prepared fried lagman in Uzbek style should be sprinkled with dill and minced garlic.
Sometimes potatoes and lentils are added to the soup, but this is an individual preference.
