Many people think that lagman is a complex dish, because it has so many components and a whole range of flavors! In fact, everything is very simple. Vegetables are fried, filled with water, and noodles are boiled separately. Mixing everything is supposed to be already in the plate.
Ingredients
- Beef - 500 g
- Noodles - 300 g
- Potatoes (medium) – 3 pieces
- Bell pepper - 1 piece
- Tomatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3 of the clove
- Vegetable oil - 2 art.l.
- Ground red pepper - to taste
- Bay leaf - 2 pieces
- Salt - to taste
- Water (filtered) – 1.5 l
- Green onion - 3 stems
- Dill - 2 twigs
Step-by-step cooking recipe
Wash the beef and cut it into small pieces.
Grate the carrots. Chop tomatoes, green onions, dill, peeled potatoes and onions.
Heat the oil in a deep cauldron, add the beef and fry until golden brown for 8-10 minutes.
Add the onion and carrot and continue cooking for 5 minutes.
Add tomatoes, bell pepper, bay leaf and fry for another 10 minutes.
Add potato cubes and ground red pepper.
After 10 minutes, pour in hot water, cover with a lid and cook for half an hour over low heat.
Add salt, squeeze garlic through a press and remove from heat.
Boil the noodles until tender in a separate saucepan and flip them into a colander.
Arrange the noodles on plates, add the broth with vegetables and meat. Sprinkle with green onions and dill on top.
