Lagman in Tatar

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Ingredients for cooking lagman in Tatar

Ingredients for cooking lagman in Tatar:

Lamb 400 gr. (loin)
Onion 3 pcs.
Carrots 1-2 pcs.
Potato 2 pcs.
Tomatoes 400 gr.
Bell peppers 3-4 pcs.
Parsley bunch
Celery to taste
Garlic 4-5 cloves
Hot pepper 2-3 pcs.
Salt to taste
Spices to taste

For noodles:

Chicken egg 1 pc.
Premium wheat flour 1, 5-2 cups
Water 1 cup
Salt pinch

Main Ingredients: Lamb, Pasta
Serving 3 servings
World cuisineTatar cuisine

Inventory:

Cauldron, Bowl, Sieve, Rolling Pin, Kitchen knife, Saucepan, Mortar

Cooking lagman in Tatar:

Step 1: Cook the noodles.

In a bowl, mix the egg and water, add a pinch of salt and, stirring, gradually pour the flour sifted through a sieve. Mix until we get an elastic homogeneous dough without lumps. We knead the finished dough into a ball, grease it with vegetable oil and leave it to lie down for half an hour. Then grease the hands with vegetable oil and crush the dough again. Sprinkle the table with flour and roll the dough on it with a rolling pin into a very thin layer (until transparent). Cut the dough into long, thin and possibly equal strips (width about 3-4 mm) and leave the noodles to dry on 15-20 minutes. Then put the noodles in a pan with boiling salted water and boil until tender (10-15 minutes) Throw the finished noodles into a colander, but the water in which it was boiled do not pour. Pour the noodles with a teaspoon of vegetable oil and shake several times to spread the oil. After this, the noodles can be temporarily set aside.

Step 2: Cut the ingredients.

We wash the lamb with cold running water, cut off excess fat and films from it, then cut it. Meat should be cut across the fibers so that fairly long flat pieces are obtained. Peel the onion from the husk and cut into thin half rings (or quarters). I wash the carrots with cold running water, clean and cut into thin, but rather long straws. Wash bell pepper, scald with boiling water, remove the stalk, clean the seeds and also cut into thin half rings. My tomatoes, scald with boiling water and cut into thin slices. Wash my potatoes, peel them, cut into large, short straws.

Step 3: Cook the Gravy.

Cut the mutton fat into small cubes, put on the bottom of the cauldron and melt it to the cracklings (heavily fried pieces of bacon). Fire must be strong enough, but not the maximum, otherwise the fat will start to burn and smoke. We take out the greaves from the cauldron, and put the mutton in the melted fat. Without reducing the heat, fry it until brown crust. When the meat is fried to a crust, and the juice that it has let go is evaporated, add the onion to the meat and fry until golden. To do this, you can add a little vegetable oil. After that we add carrots and bell pepper. Fry again, stirring. Add potatoes, salt and spices to meat with vegetables. Mix everything thoroughly, close the lid and leave on 8-10 minutes. Put tomatoes, mix again and leave to stew for 15 minutes. Pour into the cauldron a broth in which the noodles were cooked. Choose the amount of broth to your taste, the gravy can be either liquid or thick. Cook the sauce until the potatoes are ready. At this time, we are refueling.

Step 4: We are preparing refueling.

Peel the garlic and chop into small pieces. Also cut a small piece of hot pepper. Then squeeze the garlic and pepper in a mortar. My greens are cold water, scalded with boiling water and finely chopped.

At the end of cooking, put hot dressing and greens in the gravy, mix, close the lid, let it boil another minute and turn it off - the gravy is ready.

Step 6: Serve the lagman in Tatar.

The lagman is served in deep bowls. Boiled noodles are first scalded with boiling water and put on the bottom of the bowls. Top the noodles with gravy. You can sprinkle the finished lagman with herbs and separately serve the remains of spicy dressing for those who like spicy food. Enjoy your meal!

Recipe Tips:

- - Traditionally, noodles should be pulled. To do this, you need to tear pieces off the dough, roll it into a sausage, and carefully pull it in different directions until the dough turns into a thin flagellum. After that, continue to stretch, hitting from time to time with the middle of the flagellum on the table and stretching the dough to the finest noodles. This is a very painstaking process, so we replaced the drawn noodles with flat ones.

- - Traditional spices for lagman: paprika, black pepper, zira, coriander, you can also add star anise.

- - The mortar can be replaced with a salad bowl and spoon, gently rubbing pepper and garlic on the wall of the bowl.