A very popular Middle Eastern dish, lagman is hard to pin down to a single origin—Uzbekistan, Tatarstan, Kyrgyzstan, or somewhere nearby. However, in Crimea, you’ll find it served almost everywhere! Made with lamb or beef, lagman doesn’t have a single fixed recipe. But in any case, it’s a very hearty meat soup with noodles and vegetables.
- 400 g beef or lamb
- 2 large potatoes
- 1 radish
- 2 carrots
- 100 g white cabbage
- 1 beetroot
- 2 onions
- 1 sweet pepper
- 3 tomatoes
- 5 garlic cloves
- sea salt and freshly ground black pepper
- vegetable oil
- 100 g noodles
Heat the oil in a skillet and add the meat, cut into cubes. Fry until golden brown. Add onion sliced into half-rings, chopped tomatoes, and minced garlic.
Then, add diced radish, carrots, potatoes, shredded cabbage, and sweet pepper cut into cubes. Mix well, season with salt and pepper, and simmer on low heat for 30 minutes.
Cook the noodles separately. Add the noodles to the stewed meat and vegetables, along with some of the cooking water from the noodles to adjust the consistency to your liking.
Heat the oil in a skillet and add the meat, cut into cubes. Fry until golden brown. Add onion sliced into half-rings, chopped tomatoes, and minced garlic.
Then, add diced radish, carrots, potatoes, shredded cabbage, and sweet pepper cut into cubes. Mix well, season with salt and pepper, and simmer on low heat for 30 minutes.
Cook the noodles separately. Add the noodles to the stewed meat and vegetables, along with some of the cooking water from the noodles to adjust the consistency to your liking.
