Laghman
Hello!
Today I will tell you about one of the most delicious dishes of Oriental cuisine — laghman.
For a long time I thought that lagman is a very difficult dish, however, it turned out that everything is not so terrible and today we will make one of the simplest types of laghman — kesma-laghman, that is, laghman from cut noodles:
Difficulty: 4/10
Cooking time: 2 hrs., 15 min.
Number of servings: 4
Ingredients:
- Lamb, 500 gr.
- Tomatoes, 3-4 medium or 10 cherry
- Garlic, 3-4 cloves
- Bell pepper, 1/2 PCs.
- Onions, 5 PCs.
- Carrots, 2 PCs.
- Flour, 230 gr.
- Eggs, 2 PCs.
- Ground coriander, 2 tsp
- Star anise, 2 PCs.
- Coriander greens
- Salt and pepper
- Vegetable oil
Knead the dough from flour, eggs, a pinch of salt and 60 ml of warm water:
Roll the dough into a ball, wrap in plastic wrap and remove to the side.
Cut vegetables and meat. Garlic finely, onions, carrots, peppers, tomatoes and meat-medium slices:
Roll Out The Dough:
We achieve a thickness of about two millimeters:
Put the dough aside on a napkin to dry - so it will then be easier to cut into noodles:
Proceed to the preparation of the second component of laghman — waji (gravy). Put on low heat a cauldron or other dishes with high sides, pour a little vegetable oil, load the onion and 2/3 garlic.
The fire must be weak to the onions languished, acquiring transparency and soft texture. To do this, prepare it for about twenty minutes, stirring constantly:
Add carrots and peppers. Continue to cook on low heat for another 15 minutes:
Add the meat and increase the heat to medium and cook for 15 minutes:
Add ground coriander and tomatoes:
Continue to cook for ten minutes until the juice from the tomatoes evaporates. At this point, the onion will almost disappear, turning into a thick mass, which will serve as a thickener for soup:
Add hot water in the amount of two volumes of gravy, bring to a boil, reduce the heat to a minimum, salt and put the tub:
Sauce must barely simmer with an open lid. While we are making noodles it just reaches the desired degree of density and saturation.
And the noodles we're doing just — cut, rolled, dried layer cut into strips, then across:
We put on a plate, constantly "loosening" a bunch, so that nothing stuck together (you can Wake up a little flour):
In a saucepan with salted water, add a little vegetable oil, bring to a boil and cook the noodles for 3-4 minutes:
Rinse with cold water:
All ready to serve. Try the gravy for salt, add garlic, if you like, pepper.
Take any deep bowl, put some noodles on the bottom...
...top pour hot sauce and sprinkle with fresh herbs:
Bon appetit!
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