Lagman is a popular Central Asian dish, which consists of 2 parts: waji - parts of meat and vegetables, and noodles, the latter being the main highlight of the lagman: thin, white noodles stretch with one single thread, and in order to learn how to cook it, it is necessary to put a lot of time. You can buy lagman noodles in specialized shops of Oriental cuisine, and you can replace it with egg or home-made option.
We will learn how to prepare a lagman in a multivark, but if you do not have such a kitchen assistant, then all the stages of preparation can be easily done on the stove.
Lagman - recipe in the multivariate
Lagman is an amazingly versatile dish, because depending on the amount of broth in a dish, it can be served as a soup or as a noodle with meat sauce. The following recipe will perfectly fit into the menu as a first course.
Ingredients:
- lamb - 300 g;
- potatoes - 2 pieces;
- radish - 1 piece;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- onion - 1 pc .;
- garlic - 2 cloves;
- coriander - 1 bunch;
- tomato paste - 1 ½ tbsp. spoons;
- noodles - 200 g;
- salt, pepper, zira - on a pinch.
Preparation
Lamb is mine, cut into cubes 3-4 cm, and fry in the bowl multivarka in the "Hot" or "Baking" mode for 30 minutes, adding a little vegetable oil.
While the meat is fried, we do not waste time in vain and we switch to cutting vegetables: we cut each of the vegetable ingredients with small straws, and then add to lamb, carefully season the future lagman with spices pressed with garlic, and pour it with water, and if there is - with broth, with tomato paste. Turn on the mode "Quenching" and go to do their own thing for 1,5-2 hours.
When the nail of the program is a lagman, it will be on the way, boil spaghetti or noodles and serve all together in a deep dish with plenty of watering sauce and sprinkling with chopped cilantro.
Beef lagman in the multivark
It is clear that when you start preparing the eastern dish of Muslim countries, you can forget about pork, but why not diversify the dish by replacing the traditional lamb with chicken or beef?
Ingredients:
- beef - 300 g;
- tomatoes - 2 pcs .;
- cabbage (small) - ¼ roll;
- onion - 1 pc .;
- Bulgarian pepper - 1 piece;
- eggplant - 1 piece;
- parsley and dill - per ½ pencil;
- garlic - 3 cloves;
- noodles - 200 g;
- salt, a mixture of peppers - a pinch.
Preparation
Meat cut into small cubes and fry in a multivark on "Baking" with a teaspoon of vegetable oil. While meat roast we will start to vegetables: onions cut into half rings, cabbage shred like usual, and pepper and eggplant we cut into cubes similar to the size of meat. Tomatoes finely chopped together with dill greens, and then traditionally we lay vegetables to meat, pour 4 cups of water, fill with a mixture of peppers, garlic and salt and continue to "Fry" for another 10-15 minutes, and when water boils and can throw noodles, but not forget to change the mode to "Soup".
At the end of cooking, fall asleep chopped parsley and let the lagman stand for another 10 minutes. Thanks to such an express recipe, the preparation of the lagman in the multivark will take no more than 40 minutes, instead of the traditional 2-2.5 hours, and the difference in time will not affect the taste of the dish.
Lagman with chicken in the multivark
How to cook a traditional lagman in a multivarker, we figured out, but the right to life has its equally tasty, Europeanized version. Try it - you will like it.
Ingredients:
- chicken thighs - 400 g;
- potatoes - 2 pieces;
- zucchini - 1 piece;
- tomato - 1 pc .;
- a mixture of peppers, salt - a pinch;
- tomato juice - 1 l;
- noodles - 200 g;
- garlic - 3 cloves.
Preparation
The cooking process differs little from the previous ones: lay chicken thighs (cut, without skin and bones) into the bowl of the multivarquet and fry about 15 minutes in vegetable oil. Meanwhile, cut small (1.5-2 cm) cubes of all vegetables and send them to chicken, fry for another 10 minutes, season with spices and garlic and pour a liter of tomato juice mixed with a glass of water. We put "Quenching" and wait for 1.5 hours. Ready dish is served with all the same boiled noodles. Bon Appetit!