Hearty lagman with pork

Prepare the ingredients. Peel the vegetables and wash the herbs. For lagman, you can use different types of meat, but the principle remains the same. You can use ready-made tomatoes, canned, chopped or whole, in their own juice. They can often be found in large supermarkets in the canned vegetable section. You can also prepare them yourself. To do this, make a cross-shaped incision on the tomatoes, put them in boiling water for 30-60 seconds. Then rinse with cold water. The skin will easily come off. Mash the flesh. And you can use any herbs here, basil or cilantro will perfectly suit. You can use a special type of noodles for lagman, but you can also use other wide noodles.

Slice the meat into small or medium pieces.

Dice the potatoes and carrots into small cubes, the onions into cubes or semi-circles, and the celery into thin slices.

You can cook lagman completely in a large deep frying pan or cauldron. But if you don't have one, a pot and a small frying pan will do. Heat oil in the frying pan. Put the pieces of meat. Let it brown on one side and flip it over. Fry until the meat is browned on all sides. Transfer to a plate.

In the same frying pan, add the onions, celery, and carrots. Sauté, stirring, for a couple of minutes, until golden brown.

Put the tomatoes into a frying pan with the vegetables. Simmer for 5 minutes.

Transfer the vegetables and meat to a pot. Add 600-800 ml of boiled water or meat broth (depending on desired thickness) and add potatoes. Bring to a boil, reduce heat, and simmer for 15 minutes. Add spices (coriander and cumin), minced garlic, salt, and pepper to taste. Cook for a couple of minutes and turn off the heat.

Cook the noodles 10 minutes before serving. Place the noodles in boiling water. Drain them in a colander.

For serving, use deep plates and place the noodles in them. Arrange the vegetables and meat on top of the noodles, then pour in the broth. Sprinkle with chopped herbs when serving. Lagman is ready!