Lagman
⏳ Time
3 hours
🥕 Ingredients
18
🍽️ Servings
8
Description
Lagman has a long history, much like the noodles that are stretched for it. It is considered a traditional dish by the Uyghurs, but Uzbeks also claim it as their own. The Chinese refer to it as lamian. Additionally, lagman has a distant Japanese relative known as ramen.
Ingredients
- Star anise - 5½ g
- Wheat Flour - 2 lbs
- Chicken Egg - 1 piece
- Onion - 11.3 oz
- Lamb - 22.6 oz
- Sweet Pepper - 14.8 oz
- Tomatoes - 7.1 oz
- Garlic - 4.2 oz
- Celery stalk - 2.8 oz
- Chinese green beans - 4.2 oz
- Passata Tomato Sauce - 4.2 oz
- Vegetable Oil - 6 fl oz
- Celery salt - 0.7 oz
- Scallions - 0.7 oz
- Dill - 0.7 oz
- Coriander essential oil - 5½ g
- Paprika - 0.4 oz
- Salt - 1.1 oz
Step by Step guide
Step 1
Dissolve salt (20 g) in one and a half cups of cold water. Pour the flour into a bowl and crack an egg into it. Gradually add the salt solution while kneading the dough. It should become elastic, not too soft, but also not too stiff, so you may find that you won't need to use all of the solution. Cover the finished dough with plastic wrap and let it rest for two hours.
Step 2
Meanwhile, peel and chop the onion, bell pepper, tomatoes, beans, celery stalks, and garlic into fairly large pieces. Cut the lamb (meat) into medium-sized cubes. Heat two tablespoons of vegetable oil in a pot and cook the meat until it forms a nice golden crust.
Step 3
Add the onion to the meat, followed by the tomatoes a little later, then after five minutes, add the garlic, celery stalks, tomato paste, and spices (except for paprika). Simmer for one and a half to two hours. A quarter of an hour before the end, add the bell pepper, beans, and paprika, and five minutes before serving, add the celery greens. Dilute the sauce with water or meat broth to the desired consistency, season with salt, bring to a boil while stirring.
Step 4
Divide the dough into several pieces. For each piece, do the following: brush it with vegetable oil, then knead it with your hands and roll it out into a rope. Once it becomes suitably thin, gradually stretch it even more by passing it between your fingers, first one way and then the other. Then, place the dough in a spiral on a plate and let it rest for another ten minutes.
Step 5
After that, stretch the noodles between your fingers a few more times until their thickness reaches about two to three millimeters. Then, join the ends of the two strands of dough and wrap them around your wrists in a figure-eight pattern, alternating from one wrist to the other.
Step 6
Next, carefully and with control to avoid tearing the noodles, spread your hands apart and occasionally tap the dough on the table — this way, the noodles will become as thin as possible, approaching the thickness of spaghetti.
Step 7
Place the noodles in a sieve and lower it into a pot of boiling salted water. Cook for two to three minutes, then remove and rinse under cold running water. Divide the noodles into portions.
Step 8
Place the cooked noodles in a sieve and blanch them in boiling water, a portion at a time. Arrange them on plates, pour over the sauce (which is what the gravy is called), and sprinkle with finely chopped green onions and dill.
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