Lagman lamb

Laghman - a popular Central Asian dish of noodles and beef gravy.

The basic principles of its preparation saved among all the nations, and the difference in the recipes of national cuisine is one of emphasis.

In some cases, Lagman preparing as a first course, where a lot of liquid broth. The other - a noodle with meat stuffing and sophisticated, seasoned spicy thick gravy. Some chefs adhere to a tough position: Laghman to be used solely lamb. Others allow the preparation of beef dishes Beef - Meat Guide   or chicken. Lagman lamb Lamb - guide on meat   so it called precisely because the emphasis was placed on prescription meat and nuances of cooking.

•   Flour - three hundred grams
•   Water - a hundred - a hundred and fifty milliliters
•   egg white - one piece
•   lamb chops with pulp - one kilogram of pepper - two pieces
•   tomatoes - two pieces
•   green radish - one piece
•   Onions - one piece
•   Garlic - one head
•   chopped dill - one tablespoon
•   chopped parsley - one tablespoon
•   ground black pepper - to taste
•   salt - to taste

Mutton broth

The principal difference between this recipe from the other is that the noodles not boiled water, and ovine bone broth ribs.

Dish get enough fat, it is necessary to take into account. It Lagman "two in one", he immediately first and second, so Europeans are unlikely for one more meal to pay tribute to some hearty meat dishes.

However, this recipe has its own charm. We must take the lamb chops, cut them with the pulp and chop.

Of strong broth cooked ribs with salt and a few peas allspice.

Noodles classic and "lazy"

Classic Lagman involves production of domestic manual "pull" noodles.

In this case, a lightweight version of noodle - noodles cut.

Sifted flour on the table slide. It is deepening, which produced the egg white and salt. A dough is brought to a uniform consistency kneading with periodic addition of water. Ball of dough is aged under twenty minutes of the film, and then rolled out into a thin cake and cut into strips.

Noodles need to cover with foil and leave for a while, until the broth is cooked.

Then boiled noodles in boiling broth. Cooked in broth noodles stick together longer, but you can flavor with vegetable oil

Vadzha meat broth

•   Gravy for Laghman called "vadzha", "vadzhi" or "hacks. Its basis - the broth in which the cooked noodles.
•   Take mutton fat and cut into cubes, put in a clean dry kettle and put on fire. Fat should be heated with completely over high heat.
•   The pulp from the ribs cut across the grain, so that the pieces were produced flat but long. They need to fry in fat until brown.
•   Only then add the chopped vegetables. After seven minutes the meat and vegetables to be flavor spices, and a couple of minutes, pour the broth. While the dish is stew until tender, as is necessary to add the remaining broth.
•   Lagman is served in bowls or the box office - a deep ceramic bowl.
•   First you need to put the noodles, then pour it on top vadzhey in such an amount that the noodles are coated with a layer turned vadzhi.
•   It can be spread in four layers: a ball noodle bowl vadzhi again ball noodle bowl vadzhi.
•   Top should be sprinkled with finely chopped garlic, mixed with chopped herbs.

Lagman eat with chopsticks. Many of the peoples of Central Asia, in general, national cuisine dispense with cutlery. For Europeans is permissible to use a fork for eating meat and vegetables, and spoon the broth.

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