Preparation: Step 1
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Prepare the ingredients for lagman from lamb according to a classic recipe.
Part of the water is needed for the broth (2 liters), part for the batch of dough for the preparation of noodles (90 ml.) And another part in order to boil it (1.5 liters).
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Step 2
You need to start with the preparation of dough for lagmann noodles. For a knead, you need a deep bowl of about 90 ml. Water, flour, eggs and salt (to taste, I add 0.5 tsp). Water should be warm.
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Step 3
Sift flour into a bowl. Add salt to flour and mix well.
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Step 4
Add to the resulting mixture of the egg.
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Step 5
Add warm water and start mixing the dough so that it becomes homogeneous.
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Step 6
Knead the dough. It should turn out to be elastic, as on dumplings.
After a batch of dough for lagmann noodles, he needs to let him rest a little. Wrap the dough in a food film or put it in a bag and leave it. At this time, go to the next steps of cooking Lagman. This will help make the noodles texture more elastic and improve its consistency.
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Step 7
Wash and dry the meat with a paper towel, and then cut into small pieces. If there are veins, it is better to remove them, then the finished meat will be more tender. When cutting meat, try to cut it against the fibers. This will also help the meat become softer.
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Step 8
Cut the pepper into thin strips.
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Step 9
Cut the carrots with small cubes.
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Step 10
Put the meat in a pan with a thick bottom or in a saucepan, pour oil and send fry over low heat.
If you want to give Lagman a more saturated taste, you can make a broth from lamb bones. To do this, pour the bones with water (2 l.), Add the bulb, the whole carrot, bay leaf and slightly cloves and cook over low heat for about 1-2 hours. Further, according to the recipe, instead of water, use the Baranina Bousse for the preparation of a classic lagman.
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Step 11
Cut onion and garlic into small cubes, having previously cleaned.
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Step 12
When the lamb lights up, add onions and garlic to the meat and fry, stirring until the onion becomes transparent.
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Step 13
Add pepper and carrots to meat, continue to fry. If the vegetables are not juicy enough, and everything starts to burn, you need to add a little water (approximately 1 cup) so that everything is languishing and not fried.
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Step 14
Cut tomatoes into small pieces (you can take tomatoes in your own juice).
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Step 15
Add tomatoes, water (1.5 — 1.8 l.), All spices and salt to taste to meat and other vegetables. Continue to finish under the lid. Stew until readily about 30 minutes. Next, leave a little to brew under the lid.
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Step 16
Get the dough from under the film and prepare for rolling.
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Step 17
Sprinkle the surface of the table, a rolling pin and dough with flour and start roll out. The thinner the dough will turn out, the thinner the noodles will be.
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Step 18
Gently rolled the dough is folded into a bundle and cut into thin strips. Lay the resulting noodles on the surface, sprinkled with flour, and sprinkle on top so that it dries and does not stick together.
The finished noodles for Lagman can be stored in the refrigerator under the film for a day. You can also freeze and store in the freezer for up to three months. Such noodles are suitable not only for lagman with lamb, but also for any other.
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Step 19
Boil prepared noodles for Lagman. Dip it into boiling salted water (approximately 1.5 liters, no less). Lapsha should swim freely in water. Cook over medium heat. The cooking time will depend on the thickness of the rolled noodles. The thickness of my noodles, approximately 2 mm, cooking time — about 15 minutes with a lid open.
When cooking lagmann noodles It is necessary to monitor the time so that it does not digest and does not become soft. Cooking noodles should be to the state of al-Dent, when it remains elastic.
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Step 20
Put the fourth part of the noodles in the serving plate. And add the main part of the finished lagman. Decorate with herbs.
Lagman is best to give hot to evaluate all its aromas and taste.
Lagman can be stored both along with boiled noodles and separately. You can prepare a large portion of Lagman for the future and freeze it.
Lagman from lamb by the classic recipe is ready. Bon appetit.
