The most common dish of the peoples of Central Asia is the exquisite Lagman. Today, every housewife can easily prepare a traditional treat without any special knowledge of cooking.
To prepare 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;
- - garlic clove - 2 pcs.;
- - greens (dill, parsley, green onions);
- - sunflower oil;
- - salt, pepper to taste.
Stages of preparing lagman with Korean carrots and pickled champignons:
Lagman is prepared in two stages:
1) preparing meat and vegetables by frying in a cauldron or frying pan;
2) stewing all ingredients in a slow cooker.
Tip: To fry meat and vegetables, you can use a cauldron or a frying pan with a thick bottom and walls.
Step 1.
Blue onions need to be peeled, washed and finely chopped. Before you start frying the onions, place sunflower oil in a frying pan and let it heat up well.Stir with a wooden spatula and leave to fry for a while.
Tip: To prevent your eyes from watering when working with onions, you should periodically rinse your cutting knife under running cold water. In this way, you will be able to completely avoid unpleasant sensations.
Step 2.
Cut the pork into small cubes of equal size, about 1 cm thick. Then add the meat to the onion, stirring slowly, and fry on all sides for about 20 minutes.
Tip: to prevent pieces of meat from sticking to the walls and bottom of the cauldron or frying pan, before frying you need to add a pinch of coarse table salt to the hot oil.
Step 3.
Preparing Korean carrots. At this stage, long strips of carrots should be cut into small pieces, then placed with the meat and onions and mixed thoroughly with a spatula.
Step 4.
Cut the tomatoes into cubes or small triangles. Add tomatoes to meat, onions and carrots. Stir and heat well until the tomatoes release their juice.
Step 5.
Peel the potatoes, rinse thoroughly and place in a slow cooker. Set the “Frying” mode in advance and pour out the vegetable oil. Once the oil is hot, add the potatoes and lightly fry on all sides.
Step 6.
Switch the mode to “Extinguishing”. Place meat and vegetables in a slow cooker with browned potatoes, stir with a wooden spatula and add warm water. Then simmer for 40 minutes.
Step 7
In the meantime, you can start preparing pickled cucumbers and champignons. Cut the ingredients into small cubes, 0.5 cm wide.
Subsequently add to the main dish and stir.
Tip: Since pickled vegetables are quite salty, you should not salt the lagman in advance.It is better to do this at the fully prepared stage, having tasted the dish for salt in advance.
Step 8
While the meat and vegetables are stewing in the slow cooker, prepare the pasta - boil until tender and drain.
Tip: It is better to use coarse pasta with eggs, or make your own homemade noodles. You need to cook the pasta for no more than 8-10 minutes, otherwise it will be too soft and will not be able to absorb the rich taste of the juicy lagman.
Step 9
Finely chop the herbs (dill, green onions) and garlic, add to the main ingredients, mix thoroughly. Season the dish with a little salt and pepper.
Step 10
Serving the finished dish:
Lagman with Korean carrots and pickled champignons should be served in portions. To do this, place the prepared noodles in a deep plate and lay out the meat and vegetables. Decorate the finished dish with sour cream and herbs. Serve with brown bread or buns.
