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Print this Recipe    Lagman

Central Asian noodles with stewed meat and vegetables

500 g (1.1 pounds) flour
1 egg
1/2 tablespoon salt
3/4 cup water

500 g (1.1 pounds) meat (usually lamb or mutton)
200 g (7 oz) butter (or lard)
2 large potatoes
3 carrots
1 green radish
1 beetroot
1 bell pepper
100 g (3.5 oz) cabbage
4 onions
4 tomatoes
1 head garlic
1 cup fresh cilantro (coriander leaves)
1 teaspoon paprika
1 teaspoon ground black pepper

cilantro, garlic, pepper or paprika - to taste

Make stiff dough with the flour, egg, salt and water, roll it into
a ball and let rest, covered by a napkin, for 15 minutes. Roll it
out to a thin sheet, then make a roll out of the sheet and cut it
into noodles. Boil the noodles in salted water, take out and rinse
once or twice under cold water. Transfer the noodles to a sieve
to let water drain and, at the same time pour some vegetable oil
over the noodles, to prevent clumping.

Cut the potatoes, green radish, and tomatoes into small cubes.
Julienne the carrots, beetroot, and cabbage. Cut the onions and
bell pepper in rings. Finely mince the garlic. Cut the meat into
small cubes. Heat the butter or lard and brown the meat in it.
Add the onions and tomatoes and let simmer a bit, then add the
rest of the vegetables, mix everything, add salt, garlic and other
herbs and spices. Add 1.5 cup water in which the noodles were
boiled and simmer over very low heat for 30 minutes.

Plunge the noodles into the boiling water for a moment (or place
the sieve with them into the water for 1-2 minutes), strain. Put
a layer of noodles into deep (soup) plates, then put a layer of
stew on top, then again a layer of noodles and a layer of stew.
Sprinkle with cilantro, finely minced garlic and pepper or paprika
to taste.


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