A real lagman is necessarily prepared with chicken fat. Even in small quantities, it gives the dish a delicious taste and aroma. It would seem that just one insignificant ingredient, and the taste of the dish changes so much!
Ingredients
- Mutton - 600 g
- Noodles - 250 g
- Potatoes (medium) – 4 pieces
- Carrots - 1 piece
- Onion - 2 pieces
- Garlic - 3 teeth
- Chicken fat - 70 g
- Tomato paste - 40 g
- Hops-suneli - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Dill - 2 twigs
- Water (purified) – 1,6 l
Step-by-step cooking recipe
Chop the lamb, peeled potatoes, onions and carrots.
Melt the chicken fat in a deep cauldron, pour in the lamb and fry for 10 minutes.
Add onion, hops-suneli and continue to fry for 3-5 minutes.
Add carrots, potatoes and cook for another 10 minutes. Each piece should be lightly browned.
Mix the tomato paste with a small amount of water and pour it into the cauldron. Simmer for 10 minutes.
Pour in the remaining hot water, cover with a lid and cook for 50 minutes on low heat.
Add salt, ground pepper and garlic passed through the press. After 3 minutes, turn off the heat.
Boil the noodles separately in salted water until tender.
Put the noodles in a deep bowl, add the soup and sprinkle with chopped herbs.
