Lagman: Uzbek recipe

Lagman: Uzbek recipe

Lagman is a dish for a large family or group. It is ideal to cook it in a cauldron over a fire on a warm autumn day in nature. This recipe for lagman has a very rich taste of beef and vegetables, and it is very fragrant thanks to dry coriander, cumin, and paprika. Radish and hot pepper add an original touch. The meat with vegetables is served together with delicious noodles. Lagman or Uzbek noodles is a colorful dish of national cuisine, and it is definitely worth a try.

Information

  • Total: 100 min
  • Active: 40 min
  • Serves 4
  • 73 kcal / 100g

Ingredients

  • Beef
    500 g
  • Noodles
    150 g
  • Carrots
    150 g
  • Tomato
    150 g
  • Radish
    100 g
  • Daikon
    150 g
  • Bell pepper
    150 g
  • Hot red pepper
    1 piece
  • Onion
    1 piece
  • Sunflower oil
    3 tablespoon
  • Garlic
    3 clove
  • Cilantro
    20 g
  • Cumin
    0.5 teaspoon
  • Coriander
    0.5 teaspoon
  • Paprika
    1 teaspoon
  • Salt
    1 teaspoon
  • Black pepper
    2 pinch
  • Water
    1 l
  • Bay leaf
    1 piece
  • Tomato paste
    3 tablespoon

Directions

1
Done
Prepare all the necessary ingredients for Uzbek-style lagman. Traditionally, lagman is made from lamb or beef. The meat...

Prepare all the necessary ingredients for Uzbek-style lagman. Traditionally, lagman is made from lamb or beef. The meat should be fresh, young, and without any spoiled spots. For frying, use lamb fat, but you can replace it with vegetable oil. A mandatory ingredient is daikon radish, as its pungent taste gives the dish its spiciness. You can make the noodles for lagman at home or buy ready-made ones. If you want to speed up the cooking process, buy ready-made noodles. Also, you need to buy a bunch of fresh cilantro or celery greens. And most importantly - spices, which give the dish its unique taste and aroma. I bought fresh and fragrant spices for this recipe in bulk at the spice store. If you don't have this option, buy them in packets, but make sure to check the production date.

2
Done
Rinse the beef, pat it dry, and cut it into small, equal cubes.

Rinse the beef, pat it dry, and cut it into small, equal cubes.

3
Done
Peel the onion, then finely chop it.

Peel the onion, then finely chop it.

4
Done
Peel the skin off the daikon radish as well as the regular radish. Rinse them and cut them into cubes of the same size.

Peel the skin off the daikon radish as well as the regular radish. Rinse them and cut them into cubes of the same size.

5
Done
Rinse the bell pepper, remove the seeds and core. Cut it into cubes of the same size as the radish cubes.

Rinse the bell pepper, remove the seeds and core. Cut it into cubes of the same size as the radish cubes.

6
Done
Wash the tomatoes, remove the stem, and finely chop. If you want to remove the skin, you can blanch the tomatoes beforehand.

Wash the tomatoes, remove the stem, and finely chop. If you want to remove the skin, you can blanch the tomatoes beforehand.

7
Done
Peel the carrots using a vegetable peeler. Cut them into cubes. The size of the cubes should be the same for all the...

Peel the carrots using a vegetable peeler. Cut them into cubes. The size of the cubes should be the same for all the vegetables.

8
Done
Sear the beef with a little vegetable oil in a preheated skillet with a thick bottom or in a cauldron. Fry, stirring...

Sear the beef with a little vegetable oil in a preheated skillet with a thick bottom or in a cauldron. Fry, stirring, until it has a golden crust.

9
Done
Add the sliced onion to the seared meat and mix well. The onion should become soft and have a beautiful golden color.

Add the sliced onion to the seared meat and mix well. The onion should become soft and have a beautiful golden color.

10
Done
Add the carrots to the seared meat and onion. Mix everything well and fry for a couple of minutes over medium heat.

Add the carrots to the seared meat and onion. Mix everything well and fry for a couple of minutes over medium heat.

11
Done
Add sliced radish to the skillet and sauté for a couple of minutes. If necessary, add some vegetable oil.

Add sliced radish to the skillet and sauté for a couple of minutes. If necessary, add some vegetable oil.

12
Done
Pour in bell peppers and tomatoes to the sautéed ingredients and mix well. Let the tomatoes simmer and proceed to the...

Pour in bell peppers and tomatoes to the sautéed ingredients and mix well. Let the tomatoes simmer and proceed to the next step.

13
Done
Add salt, black pepper, paprika, ground coriander, and cumin. Add tomato paste and combine everything. You can grind the...

Add salt, black pepper, paprika, ground coriander, and cumin. Add tomato paste and combine everything. You can grind the cumin using a mortar and pestle or add it whole.

14
Done
Finely chop 3-4 cloves of garlic and add it to the Uzbek-style lagman. For spiciness, add a whole chili pepper or a...

Finely chop 3-4 cloves of garlic and add it to the Uzbek-style lagman. For spiciness, add a whole chili pepper or a portion, depending on your preference.

15
Done
Sprinkle in chopped cilantro or any other herbs. Add a bay leaf.

Sprinkle in chopped cilantro or any other herbs. Add a bay leaf.

16
Done
Pour water into a skillet or cauldron. Simmer on low heat until the meat is cooked, covering with a lid. This may take...

Pour water into a skillet or cauldron. Simmer on low heat until the meat is cooked, covering with a lid. This may take approximately an hour. If you want a more liquid lagman, you may need to add a little more water. Add water as needed. Once the meat is tender, taste the dish for salt and spiciness. Add the necessary spices to taste. Proceed to the next cooking step.

17
Done
Boil the noodles for lagman in salted water until cooked. Drain all the water and start assembling the Uzbek-style lagman.

Boil the noodles for lagman in salted water until cooked. Drain all the water and start assembling the Uzbek-style lagman.

18
Done
Assemble the lagman: put a couple of spoons of noodles in a deep bowl, top it with vegetable dressing and meat. The...

Assemble the lagman: put a couple of spoons of noodles in a deep bowl, top it with vegetable dressing and meat. The noodles should be in a thick and flavorful sauce. Sprinkle the ready Uzbek-style lagman with chopped herbs on top. Serve this aromatic, moderately spicy, and delicious dish hot. The combination of vegetables, aromatic spices, and tender beef will leave no one hungry or indifferent to this dish. Enjoy your meal!

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