The most common dish of the peoples of Central Asia is the exquisite Lagman. Today, every hostess can easily prepare a traditional treat without special knowledge in cooking.
To prepare a juicy lagman you will need:
- - pork - 0.5 kg .;
- - noodles - 0.3 kg.;
- - blue onion - 2-3 pcs.;
- - tomatoes - 4 pcs. small size;
- - Korean carrots - 150 g;
- - potatoes - 0.5 kg .;
- - pickled champignons - 100 g;
- - pickles - 3 pcs. small size;
- - clove of garlic - 2 pcs.;
- - greens (dill, parsley, chives);
- - sunflower oil;
- - salt, pepper to taste.
Stages of cooking lagman with Korean carrots and pickled champignons:
Lagman is prepared in two stages:
1) preparation of meat and vegetables with frying in a cauldron or a frying pan;
2) stewing all the ingredients in a slow cooker.
Tip: For frying meat and vegetables, you can use a cauldron or a pan with a thick bottom and walls.
Blue onions must be peeled, washed and finely chopped. Before you start to fry the onions, place the sunflower oil in the pan and let it warm up well. Stir with a wooden spatula and leave to fry for a while.
Tip: To avoid watery eyes when working with onions, it is worth periodically rinsing a cutting knife under running cold water. Thus, it will be possible to completely avoid discomfort.
Cut the pork into small cubes of equal sizes, about 1 cm thick. After this, add the meat to the onion, stirring slowly, and fry on all sides for about 20 minutes.
Tip: in order to prevent pieces of meat from sticking to the walls and bottom of a cauldron or pan, add a pinch of coarse salt to the hot oil before frying.
Preparation of Korean carrots. At this stage, long strips of carrots should be cut into small pieces, then put in meat with onions and mix thoroughly with a spatula.
Cut the tomatoes into cubes or small triangles. Add tomatoes to meat, onions and carrots. Stir and heat well so that the tomatoes let the juice flow.
Peel the potatoes, rinse thoroughly and place in the slow cooker. Set the “Frying” mode in advance and pour out the vegetable oil. After the oil has warmed up, add the potatoes and lightly fry on all sides.
Switch the mode to "Extinguishing". In a slow cooker to browned potatoes, put the meat with vegetables, mix with a wooden spatula and pour warm water. Then simmer for 40 minutes.
In the meantime, you can prepare pickled cucumbers and mushrooms. Cut the ingredients into small cubes, 0.5 cm wide.
Subsequently, add to the main dish and mix.
Tip: Since pickled vegetables are quite salty, do not pre-salt the lagman. It is better to do this at the stage of full readiness, having previously tasted the dish with salt.
While stewing meat with vegetables in a slow cooker, prepare pasta - boil until tender and drain the water.
Tip: It is better to use coarse pasta, with the addition of eggs, or to cook homemade noodles yourself. Cooking pasta should be no more than 8-10 minutes, otherwise they will be too soft and will not be able to absorb the rich taste of juicy lagman.
Finely chop the greens (dill, chives) and garlic, add to the main ingredients, mix thoroughly. Dish a little salt and pepper.
Serving the finished dish:
Lagman with Korean carrots and pickled champignons should be served in portions. To do this, place the finished noodles in a deep plate and put the meat with vegetables. Decorate the finished dish with sour cream and herbs. Serve with brown bread or rolls.