Laghman with beef is a traditional dish of Central Asian cuisine. Some people call laghman a soup but it is not exactly, original laghman consists of noodles and vegetables cooked in a meat broth spiced richly. Traditionally laghman is cooked in cauldron in which meat and vegetables are fried in a special manner and only at the end of process water is added. It is this way of cooking the dish that considered right. Laghman with beef is perfect for dinner. We are sure that it will be a success.
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Full recipe at vsegdavkusno.ru/recipes/lagman...
Ingredients:
• boneless beef - 600 g
• noodles for laghman - 400 g
• potato - 300 g
• tomato - 400 g
• bulb onion - 300 g
• red sweet pepper - 150 g
• orange sweet pepper - 150 g
• string bean - 100 g
• stalk celery - 150 g
• eggplant - 240 g
• carrot - 150 g
• tomato paste - 2 tbsp
• garlic - 10 g
• cilantro - 20 g
• jeera - 1 tsp
• ground black pepper - ½ tsp
• small hot pepper - 2
• coriander - 1 tsp
• sweet paprika - 1 tsp
• sichuan ground pepper - 1 tsp
• salt - to taste
• vegetable oil - 3 tbsp
• water - 3 l
Preparation:
1. Heat a cauldron and pour in 3 tbsp of vegetable oil, add jeera and sichuan pepper, fry for 15-20 seconds.
2. Cut the meat into thin strips and lay out in the cauldron, fry for 3 minutes over high heat.
3. Cut the eggplant, carrot, sweet peppers and potato into average dices, chop up the garlic, cut the celery into rings, dice the tomatoes finely.
4. Add the chopped onion into the cauldron and fry for 2 minutes over high heat.
5. Add the carrot and fry for another 2 minutes.
6. Add the potato and reduce the heat to medium, fry for 3 minutes, salt to taste.
7. Add the eggplant, tomato, beans, tomato paste and mix well. Fry for 5 minutes over low heat stirring constantly.
8. Add the coriander, sweet paprika, ground black pepper, hot chili peppers and half of garlic, mix well.
9. Put the celery and sweet pepper into the cauldron, mix everything well and fry for 2 minutes over low heat.
10. Add 1 l of water, bring to a boil and reduce the heat. Cover the lid and stew for 30 minutes over low heat.
11. Pour 2 l of water into a pot, salt to taste and bring to a boil. Put in the noodles and cook until readiness as per package instruction.
12. Switch off the heat under the cauldron and add the finely chopped cilantro and garlic into it.
13. Lay the cooked noodles in a serving bowl and coat with laghman. Enjoy!
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