Lagman in a Multicooker
⏳ Time
1 hour 35 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Continuing my exploration with the multicooker. Naturally, this was my first time making lagman, and I was very pleased with the result. However, when the sauce is cooking, make sure to check it for salt, or it may not taste very good. Instead of beef, you can use chicken or lamb. You can also make a separate sauce for the lagman: mix mayonnaise, sour cream, garlic (pressed), a mix of peppers, and dry adjika in a bowl, although regular adjika will work too.
Ingredients
- Beef - 17.6 oz
- Onion - 1 piece
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Potato - 1 piece
- Potato - 1 piece
- Garlic - 1 clove
- Passata Tomato Sauce - 3 tablespoons
- Adjika - 1 teaspoon
- Salt - 0.5 oz
- Spices - 0.5 oz
- Ground Black Pepper - 0.5 oz
- Egg noodles for wok - 14.1 oz
Step by Step guide
Step 1
Cut the meat into pieces and sauté in vegetable oil in the multicooker on the 'Baking' mode.
Step 2
Slice the onion into half rings and cut the carrot into strips. After 20 minutes, add them to the meat.
Step 3
Cut the bell pepper into strips, dice the tomato and potato, and finely chop the garlic. Add them to the meat along with the onion and carrot. The meat should have an appetizing crust by now.
Step 4
Add salt, pepper, and spices. I used thyme, khmeli-suneli, and whole peppercorns.
Step 5
Add the tomato paste and adjika, and mix well.
Step 6
Add water; the amount depends on how thick you want your lagman to be.
Step 7
Set the 'Stewing' mode for 1 to 1.5 hours.
Step 8
While the multicooker makes the sauce, boil the lagman noodles on the stove. If you don't have them, regular egg noodles will do.
Step 9
When everything is ready, place the noodles on a plate and pour the sauce over the top.
Step 10
Add a spoonful of sour cream on top and sprinkle with herbs.
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