Many consider lagman a winter dish, but I do not miss the opportunity to cook it in summer with fresh tomatoes. According to the recipe, I have young lamb, but you can use any other meat by adjusting the cooking time.
Ingredients
- Mutton (young) – 500 g
- Noodles - 250 g
- Tomatoes (medium) – 3 pieces
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 art.l.
- Black Pepper - 4 peas
- Hop-suneli - 0,5 tsp.
- Paprika (ground) – 1 tsp.
- Salt - to taste
- Water (filtered) – 1,5 l
- Parsley (for submission) – 2 twigs
Step-by-step cooking recipe
Wash the lamb, dry it and cut it into small pieces.
Scald tomatoes with boiling water, peel and chop.
Peel the bell peppers, onions, carrots and chop them coarsely.
Heat a deep frying pan with oil, pour in the meat and fry well on all sides.
Add onions with carrots, ground paprika, black pepper, hops-suneli and continue cooking for 5 minutes.
Add tomatoes and bell pepper. Cover with a lid and simmer everything together for 10 minutes.
Pour in hot water, add salt and cook for 50 minutes on low heat.
Separately boil the noodles in salted water until tender.
Arrange the noodles in deep plates, add the soup with meat and vegetables, sprinkle with chopped parsley.
