You will need:
- 500 cm lamb or beef;
- 1 Bulgarian pepper;
- 1 bulbs;
- 1 carrot;
- 300 grams of tomatoes (you can replace tomato paste);
- 300 gr potato;
- salt, black pepper, red pepper, hammer paprika;
- garlic - 3-4 teeth;
- Vegetable oil for roasting.
For noodles:
- Wheat flour - 1 kg;
- Egg chicken - 5 pcs;
- salt - 1 t. L;
- Greens: Parsley, Dill, Kinza.
It is better to cook Lagman in Kazan. Meat cut into small pieces (about 3 cm) and fry in the cauldron on vegetable oil for about 10 minutes before the appearance of a golden crust, add carrots, chopped by straw, and chopped onion with half rings, fry another 10 minutes, stirring periodically. Add chopped pepper, tomatoes (or tomato paste) and potatoes, garlic, salt, pepper, pour water to cover meat and vegetables. Masters 30-40 minutes (until meat readiness).
It is better to cook noodles in advance: interfere in the flour eggs and knead the steep dough, wrap in the food film and leave in a cool place for 30 minutes. Remove the film from the test, divide it into 3 parts, roll out each part into a thin layer, sprinkled with flour, turn the roll and cut the thin strips on the noodles.
Noodle boil separately. When applying for a table in a bowl (have a pile, if you want authentic), put the boiled noodles and from above the meat with vegetables. Do not forget to sprinkle on top of the greens.
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