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Ingredients for cooking lagman in Kyrgyz
Ingredients for cooking lagman in Kyrgyz:
- Lamb (can beef) 300 grams
- Broth (water possible) 2 cups
- Onion 2 pieces
- Tomato puree 2 tablespoons
- Table margarine 3 tablespoons
For meat sauce:
- Wheat flour 1 cup
- Radish 1 piece
- Parsley 1 bunch
- Chives 1 bunch
- Garlic 3 cloves
- Ground red pepper 1 pinch
- Vinegar 3% 1 tablespoon
- Drinking pure water 4 tablespoons
- Vegetable oil 1 teaspoon
- Baking soda 1/2 teaspoon
- 1 pinch salt
- Main Ingredients: Lamb, Pasta
- Serving 4 servings
- World CuisineKyrgyz cuisine
Inventory:
Cutting Board, Sharp Knife, Rolling Pin, Bowl, Meat Grinder or Lagman Machine, Cauldron, Wooden Shovel, Saucepan, Colander, TablespoonCooking Lagman in Kyrgyz:
Step 1: Cook the noodles.
To prepare the noodles, mix pure filtered drinking water with flour, add salt and knead fresh dough. The finished dough should be aged for several hours. Next, you need to knead, roll and grease with a light solution of water, salt and soda. Using a sharp knife, divide the dough into vertical bundles. After that, pass them through a meat grinder, which has a special grill or lagman machine. The resulting noodles need to be dried a little, and then boiled in salted boiling water for about 5 minutes. Throw them in a colander so that all the excess water comes out of them. Fill with a small amount of vegetable or butter so that they do not stick together.Step 2: Step 2: Prepare the sauce.
To prepare the sauce, first you need to rinse the meat under a stream of cold water, drain it with paper towels and clean the tendons and films. Then cut it into thin sticks. Heat a bowl with a slice of margarine over medium heat, add the meat bars and fry them on all sides until a golden, golden crust forms, stir regularly with a wooden spatula. Season with salt and ground pepper to your liking. Cut the onions in half rings and add to the meat along with the tomato puree. Stir occasionally, fry over low heat for about 5-10 minutes. Then grate or julienne the radish and also send to the meat, fry for another 10 minutes.Step 3: Step 3: Add the broth.
Pass the garlic through a garlic press or finely chop it with a knife, then chop the parsley, add everything to the cauldron and pour the broth. Stir and simmer on low heat for 20-25 minutes until the lagman is fully cooked.Step 4: Step 4: Serve the lagman in Kyrgyz.
When serving noodles, it is necessary to scald the noodles with boiling water so that it becomes hot again, then put it in portioned plates and pour the prepared meat sauce on top. As decoration, you can use finely chopped parsley, or several branches of any greenery. Vinegar should be served separately. Good appetite!Recipe Tips:
- - You can make the lagman thinner, for this all you need to add a little more sauce on top of the noodles.
- - A real Kyrgyz lagman is simply impossible without the use of jusai, which resembles garlic and green onions at the same time. But if you did not find one, then do not be discouraged, without this component the dish comes out no less tasty, fragrant and juicy.
- - Home-made noodles can be replaced with the usual store-bought noodles if you don’t have time for hand-made cooking.
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