How to cook lagman in Uzbek style at home: recipe with photos. How to cook delicious Uzbek soup Lagman Lagman Uzbek recipe at home

Features of preparing Lagman in Uzbek

Cooking Lagman is a creative process; it can be prepared in different ways and some products can be replaced. For example: if you don’t have special noodles for Lagman, you can use homemade noodles, which you can make at home yourself.

You can use different types of meat, for example, use beef or chicken instead of lamb. But since we are preparing Lagman “in Uzbek style,” we will stick to the recipe and take lamb.

In general, there are a great many recipes and cooking methods: it can be Lagman with chicken, Lagman from beef, Lagman in a slow cooker. Well, let's not deviate from the topic.

I invite you to watch the video and learn more about the cooking process:

We will cook for 10 servings, the cooking time takes about 3 hours, so you should be patient, free time and the necessary ingredients.

So, for preparation we will need:

• 300 grams of flour
• Half a glass of water (about 100 grams)
• One egg
• One pinch of table salt
• One kilogram of fresh lamb (preferably young)
• Three or four onions
• Three carrots
• Three bell peppers
• One or two pieces of celery
• 5-9 cloves of garlic
• 5-6 fresh red tomatoes
• Vegetable oil 50-70 milliliters
• One pinch of coriander
• Zira (cumin) one pinch, this is a seasoning
• One pinch of dried paprika
• One pinch of chili pepper
• 50 grams of fresh herbs (dill, parsley, etc.)

Cooking lagman at home. Step-by-step process with photos:

So, have you found some free time and prepared the necessary ingredients? Then you can start cooking directly.

We prefer to cook it with homemade noodles, so we start with that. Preparing noodles is not at all difficult; to do this, you need to prepare regular dough without yeast.

1. Mix flour, salt, egg and water in such proportions that the dough is firm but elastic. Cover the resulting dough with something and put it in the refrigerator to cool for 30-40 minutes.
   
2. After the dough has cooled. You need to divide it into several parts to make it easier to roll out.
   
3. Roll out the resulting pieces of dough thinly with a rolling pin on a special board or kitchen table, sprinkled with flour to prevent sticking. Sprinkle the resulting flat cakes with flour and roll them into rolls.
   
4. Take a sharp knife and finely chop the resulting dough rolls.
   
5. We spread the resulting noodles in a thin layer on a specially prepared surface, this can be a kitchen table or a special large board well sprinkled with flour. We also sprinkle some flour on top of the noodles and leave for a while to let the noodles dry out a lot.
   At this point, cooking the noodles can be considered complete. You can proceed directly to preparing Lagman “Uzbek style”. We start with lamb.
6. We take the meat of a young lamb, rinse it thoroughly in running water, remove the bones, all kinds of veins, in general, everything unnecessary, leaving only the meat. Lightly air dry and cut into medium sized pieces.
   
7. We take a frying pan with high walls, or as it is also called a stewpan, pour in 50-70 milliliters of vegetable oil, which we prepared earlier, and heat it thoroughly. Then add a small amount of lamb fat and a few cloves of garlic to the hot oil.
   
8. While this whole thing is fried in oil, we take our fresh tomatoes and grind them in a blender (if for some reason you don’t have a tomato, you can use tomato paste). Then mix the resulting tomato slurry with finely chopped pieces of garlic and leave for now.
   
9. We return to our hot oil and make sure that all the lamb fat is rendered; if this happens, then we also take out the fried garlic. We no longer need it, since the oil has absorbed all the taste and aroma of garlic. We put our chopped lamb meat there and add the peeled onions and cut into half rings. And let it fry in aromatic oil over low heat, watching and stirring so that it doesn’t burn.
   
10. While our meat is simmering in aromatic vegetable oil. Let's start preparing the vegetable part: take our fresh carrots, delicious red pepper and celery. We rinse, remove unnecessary parts and chop.
    
11. Finally, our meat is fried and we can add freshly chopped vegetables and aromatic seasonings: coriander, cumin, paprika and salt to taste. Cover with a lid and leave to simmer over low heat.
    
12. After 10-15 minutes, add the previously prepared tomato and garlic sauce to the aromatic and juicy meat and continue to simmer. Do you feel the aroma?
    
13. Well, while our meat and vegetable part is finally being prepared, let’s start preparing homemade noodles, namely, take a small saucepan, pour in water, add a little salt and bring to a boil. Then throw the noodles into boiling water, stir and cook until tender.
    
14. When the noodles are ready, do not pour out the water in which it was boiled, but add it to the meat, which is still simmering. If you think it’s too thick, you can add a little hot water (remember about half a glass of water). And continue to cook over low heat until the meat becomes soft. This indicates the final preparation of the so-called “soup”. At this point, the preparation of Lagman “Uzbek style” can be considered complete.
    

Now take a large deep plate (you must have been very hungry while you were cooking). Place homemade noodles on the bottom of the plate and fill with our meaty and aromatic soup. Add finely chopped fresh herbs.

Bon appetit! I hope you will enjoy!

What recipe do you use for Lagman? Write your comments and share recipes. That's all for me. See you again!

Lagman is a very popular Central Asian national dish. It is believed that it owes its origin to China. Later it became widespread in other countries of Central Asia. It is prepared in Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, and Afghanistan. It is also popular among the Crimean Tatars and Uighurs.

This is both the first and second course. It is a mistake to consider this dish a soup. Lagman can be prepared with a larger amount of broth, or maybe with a minimum amount, the so-called “dry lagman” among the Uyghurs.

A distinctive feature is that this dish is prepared mainly from lamb, vegetables and homemade stretched noodles.

And another distinctive feature is that this is a delicious dish. Lamb in combination with vegetables gives a simply stunning fireworks of taste.

Today I will share with you the recipe for how it is prepared in Samarkand, the city of my childhood. This thick soup is incredibly tasty there. And not only at home, but in any cafe, restaurant, and even just in the park in an outdoor dining room for 2 tables. Everywhere you will be served such a dish with delicious flatbread that you will be able to forget about everything in the world until your plate is empty.

Well, do you want to learn how to cook such lagman? Then go ahead! And don't think that this is impossible. Perhaps, and how! Cook it once and everyone will ask you for the recipe.

Lagman in Uzbek - a classic recipe at home

We will need:

• lamb meat - 300-400 gr.
• onion - 2 pcs. (average)
• bell pepper - 3 pcs.
• carrots - 2 pcs. (average)
• tomatoes -2 pcs. (or 50 grams of tomato paste)
• potatoes - 2 pcs. (optional)
• garlic - 1 - 2 cloves
• vegetable oil
• spices: paprika, cumin, coriander, dried ginger - 0.5 - 1 teaspoon (mixture)
• spicy herbs: cilantro, parsley, green onions - to taste and desire
• salt, red pepper, ground black

For the test:

• flour 3-3.5 cups
• egg - 2 pcs.
• water - 2/3 cup

Preparation:

1. Cut the meat, lamb, and preferably only lamb, into small pieces.

2. Cut the onion into half rings, as thin as possible. Carrots, bell peppers - cubes. You can add potatoes at your discretion. Sometimes they put potatoes in, sometimes they don't. Both options will turn out delicious.

3. Pour boiling water over the tomatoes, remove the skin and cut into cubes. If you are cooking in winter and you cannot find ripe red tomatoes, then we will prepare tomato paste. I do and use it. You can see how to do this and take note.

4. Chop the garlic and chop the cilantro. Let's start cooking.

5. Pour a little oil into a cauldron or thick-walled pan in which you can fry. Fry the meat and immediately add the onion. Fry over medium heat until the onion is soft. Add tomatoes or tomato paste. Lightly fry.

6. Add cumin, garlic, salt, and don’t forget to add a piece of red hot pepper. Pour water to cover the meat and cook for about 0.5 hours. Then turn up the heat and let the water evaporate.

7. During this time, the meat should be almost ready. We taste it for doneness; the meat is a little hard, but chews quite easily.

8. Add carrots, fry for 5 minutes.

9. Add all the vegetables, garlic and remaining spices to the meat along with cumin. The volume of the spice mixture should be 0.5 - 1 teaspoon. I usually add less than a teaspoon.

Add hot water. If you want a thick dish, add less water. If you like there to be more broth, then add more. Keep in mind that we will be pouring the liquid onto the noodles. And the dish should be quite thick.

10. Cook vegetables for 20-25 minutes.

11. Then turn off the gas and leave it under the lid closed so that everything simmers for about 15 minutes.

How to prepare the dough

1. Knead the dough. Pour flour into a deep bowl, make a well, and beat in the eggs. Add half the water, salt. Mix with a spoon, slowly adding water. There shouldn't be a lot of water. Knead the dough, it should be thick, like dumplings.

2. Knead the dough well and wrap it in cling film so that the dough spreads and does not dry out.

3. Remove the film from the dough and knead it thoroughly again. The dough should be elastic, pliable, but quite elastic.

4. Cut the dough in such a way that it is convenient to roll out the sausages, as we do for dumplings.

5. You should get 3-4 sausages. Each should be rolled out into a rope and placed in a spiral on a wide dish. Grease the top with vegetable oil. Cover with cling film. Let it sit for a while.

6. Open our flagella, take one at a time, and roll them out, stretching them, to the thickness of a pencil. The dough has been saturated with oil, has become even more elastic and will not tear. Do the same with the remaining flagella. Fold into a spiral again, grease with oil, and cover with cling film.

7. Let the dough rest for 10 minutes, then pull out each “pencil” again and make it even thinner. You should get noodles, but still plump. If you have 3 “pencils”, pull each one out and simply arrange it in 3 piles.

8. We collect the ends of all 3 piles, and begin to wind them on our hands, like grandmothers wound yarn. Now we slowly twist the brushes, thereby stretching the noodles even thinner. You can hit the noodles on the table.

9. The noodles are stretched. Put the water on the fire, let it boil, salt it. Place the finished noodles in boiling water and cook for no more than a minute. Take it out into a separate bowl.

How to serve a dish correctly

1. Grind garlic, parsley. Chop the green onions.
2. In portioned deep cups, they are called spit, or kese, first lay out the noodles. Place meat and vegetables on top, and then add broth.
3. Sprinkle herbs on top and add garlic.

Secrets of preparing delicious lagman

1. Lagman is essentially a dish of meat, vegetables and noodles. Therefore, add whatever vegetables you want. Add celery, zucchini, and eggplant to it. Fruits are also added - quince, apples, plums. This is not for everybody. We looked at the classic recipe for an Uzbek dish.
2. This tasty dish is mainly prepared only from lamb. The lamb is more tender, fattier. Easier to exchange juices with vegetables. This dish will also be tasty with beef, but it will not have such a rich and specific taste. From pork... I won't even talk. It's the same as cooking pilaf from pork. All you need is lamb!
3. When preparing the dough, make sure that it is thick enough, but at the same time plastic and elastic.
4. So that during the cooking process the noodles do not tear, at each stage (sausages, flagella, pencils, noodles). When you put the dough to rest, brush it with sunflower oil. Give it a chance to stand, then it will be “obedient” and you can roll the noodles thinner.

If it is difficult or unclear how to make noodles, then it can be made simpler. The same way you roll noodles to make homemade chicken noodles. That is, knead a stiff dough using eggs, roll it out and simply cut it.

And don't be afraid to try. It’s only difficult at first, while you’re learning. Everything is done quite quickly. You cook a little, not on an industrial scale. Try it!

Well, if you don’t want to roll at all, take ready-made noodles - like spaghetti, but flat. Or find special noodles for lagman. You can find one like this in the store now, and it also turns out very tasty.

And don’t look at how much has been written. Just think about it , times a lot, it means it’s difficult. It's not difficult at all. I tried to describe all the nuances, all the subtleties. I really want you to get a tasty, aromatic dish. The real thing, the kind that is prepared in sunny, hospitable Samarkand.

Bon appetit!

To prepare the classic Uzbek lagman you will need:

300 ml water

1 kg lamb

4 onions

3 carrots

celery

bell pepper

green radish

3 cloves garlic

6 tomatoes

100 ml vegetable oil

salt, coriander to taste

a little paprika, chili pepper

bunch of fresh herbs

It is recommended to start cooking with noodles. In principle, it can also be purchased in a store. If you want to make it yourself, knead a fairly stiff dough. To do this, mix salt, beaten egg, water and flour. Cover the finished dough and put it in the refrigerator for half an hour. Wait for the dough to cool and cut it into equal four pieces. Roll out each piece thoroughly and roll into rolls. Then finely chop the resulting rolls. Place the noodles on the table and sprinkle them with a little flour. The noodles should dry out.

Now you can start cooking the meat. Rinse thoroughly, dry and cut the lamb into pieces. Take a saucepan with a thick bottom and heat vegetable oil in it. Put garlic and pieces of fat from the meat there. Make tomato paste from fresh tomatoes in a blender and mix it with finely chopped garlic. When the fat has rendered in the saucepan, remove the fried garlic and add the lamb pieces.

Cut peeled vegetables into small pieces - radishes, peppers, carrots and celery. Place them with the browned meat. Also add seasoning to the saucepan, cover it with a lid and continue to simmer. After about a quarter of an hour, add the garlic-tomato mixture to the meat.

Place the noodles in boiling salted water and cook until done. When it is cooked, this water will need to be poured into a saucepan with meat. After some time, the lagman can be served. Place the noodles on the bottom of the plate and pour the resulting soup over it. You can sprinkle the top of the dish with fresh herbs.

You will spend much less time preparing fried lagman in Uzbek style. This is a great dish for beginner cooks. You will need the following ingredients: 300 g of lagman noodles, half a kilo of lamb, 2 onions, 200 g of tomato paste, 3 cloves of garlic, a bunch of herbs and parsley, 3 eggs, 3 tbsp. spoons of milk, as well as pepper and salt to taste.

Fry onions in vegetable oil. Then add lamb, cut into strips, to it and cook over low heat. Wait until the meat is half cooked and add tomato paste and crushed garlic into the pan. Remove the pan from the heat.

Noodles for lagman should be boiled separately. Add it to the sauce. After this, you need to make an omelet from milk and three eggs, cut it into thick strips. That's all. All that remains is to add the omelette to the noodles and sauce, mix everything thoroughly and place on plates.

1. Be sure to sprinkle the finished lagman with finely chopped herbs and garlic.

“Pilaf Summit”: pilaf recipe from Vasily Emelianenko

Lagman is a multinational dish; the recipes for its preparation are not particularly different, but have significant nuances of flavor. Uzbeks always cook this dish in thick cast-iron cauldrons and only with vegetable oil. The Uzbek lagman recipe differs in the composition of the ingredients for the sauce. For meat, preference is given to lamb and beef; for vegetables, cabbage and tomatoes are used in large quantities; green radishes, beans, and garlic are added; for greens, parsley, cilantro, basil and cumin are used.

By the way, lagman got its name from the name of the noodles that are pulled by hand.

How to cook real lagman in Uzbek?

Let's start with the gravy. For the gravy we need:

Sunflower oil - 100-150 gr.
Beef or lamb pulp - 600-700 gr.
Bell pepper 1 sweet colored, 1 green
Carrots -2 pcs.
2-3 small potatoes
Pair of bulbs
Daikon radish - 1 pc.
Tomatoes -3 pcs.
A little cabbage.
Pickled garlic arrows.
Gendu beans or long asparagus beans
Fresh garlic, a couple of cloves.
Spices: salt, black pepper, red pepper, paprika, cumin, cilantro.

First, oil is heated in a cauldron with several cloves of garlic, which is then removed. Next, fry the meat in a cauldron over maximum heat until lightly browned.

Add onion, carrots, bell pepper, fry the radish, stirring constantly. Then add spices, but not too much, so as not to interrupt the taste of the vegetables. Fry for a couple more minutes, add a little water and bring to a boil.

Then add cabbage, pickled garlic, potatoes and tomatoes. Add water, reduce heat and cook until the potatoes are ready.

Now let's move on to the noodles. You can, of course, buy it in a store, or make it yourself. There are two cooking options. The first is simplified and the second is a real lagman that is pulled. The process is certainly labor-intensive, but it's worth it!

Option 1

500 g wheat flour
1 egg
0.5 tsp salt
0.75 cups water

Knead the dough, roll it into a ball and let it lie under a napkin for 15 minutes. Then roll it out into a layer, roll it up and cut the noodles. Boil in salted water, remove, rinse under cold water, let the water drain and pour vegetable oil over the noodles so that they do not stick together.

Option 2

700 gr. Torment
2 eggs
80 gr. sunflower oil
glass of water
teaspoon salt
half a teaspoon of slaked soda with vinegar

Mix water, eggs, salt, soda, sunflower oil. Add flour and knead the dough. It should be elastic and not stick to your hands. Leave the dough for 40 minutes. Then we divide the dough into four parts. We roll each part with our hands on a table greased with oil into a rope the thickness of a pencil.

Place the bundles on a greased plate. Pour plenty of oil on top and cover with cling film. Place in the refrigerator for an hour.

We take out our blanks and begin to unwind and pull at the same time. Bundles soaked in oil become very elastic.

As a result, each bundle produces one long noodle as thick as a match.

Place in salted boiling water and cook for 3 minutes. Place in a colander and rinse with water. The noodles are ready.

We take deep plates, put finely chopped herbs on the bottom, put lagman on top and pour in the gravy.

Bon appetit!

Video recipe for lagman in Uzbek!

Lagman is a popular dish of Asian cuisine, which is a thick soup or hot dish with gravy. Each housewife has her own secret for preparing a national dish at home, but certain points are still unchanged and mandatory. A real classic lagman is made from beef, but any meat you have on hand will do: pork, lamb, chicken. The set of vegetables can also vary depending on the season: tomatoes, zucchini, eggplant, potatoes.

• Those who do not yet know how to properly prepare delicious lagman at home need to learn the basic rules for creating a dish that accompany all variations:
• The constant components of the dish are noodles, which it is advisable to make yourself, meat and a vegetable mix, which can vary in composition.
• Sliced ​​meats are fried with vegetables and then stewed with the addition of liquid and spices until soft.
• Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

• 800 g long noodles
• 700 g meat
• 2 large onions
• 2-3 carrots
• tomato paste or 3-4 tomatoes
• 4-5 potatoes
• 4 tbsp. l. vegetable oil
• ground black pepper
• dill, parsley, rosemary, basil.

Classic lagman - step-by-step recipe with photos:

In a cauldron in vegetable oil, sauté finely chopped onion until transparent.

Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark brown).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, add salt and pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped herbs, bay leaf, close the lid, remove from the stove and let sit for 10 minutes.

Separately, boil the required amount of spaghetti in salted water, drain the water, rinse with cold water (so that the spaghetti does not stick together, if you cook it more than once, you need to sprinkle it with oil after washing), place it in portioned plates and pour over the sauce.

Lamb lagman recipe at home

Required for cooking:

• Lamb - 700-800 g.,
• Margelan radish - 2 medium pieces,
• Turnips - 2 medium pieces,
• Potatoes - 5 small,
• Carrots - 2 medium pieces,
• Onions - 2 pcs.,
• Bell pepper - 1,
• tomato paste - 4-5 tablespoons,
• noodles (I have ready-made lagman noodles),
• garlic, herbs, cumin, pepper, salt.

Preparation:

Fry small pieces of meat (in this case lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).

Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.

Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.

Pour boiling broth (boiling water) and bring until ready (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.

Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

• Meat (beef) – 800 g
• Potatoes - 6 pcs. (medium)
• Carrots - 2 pcs. (average)
• Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it’s not there, replace it with cabbage) - 200 g
• Onions - 4-5 pcs.
• Tomatoes - 3 pcs.
• Bell pepper - 3 pcs.
• Cilantro (or parsley) - half a bunch
• *Hawaedzh seasoning – 1 tbsp.
• Salt and freshly ground pepper - to taste
• Bay leaf - 1 pc.,
• Vegetable oil - 2-3 tbsp. l.
• Noodles (this amount will be a lot for lagman, the rest needs to be dried and put away until next time):
• Flour - 500 gr.,
• Eggs - 5 pcs.,
• Salt - 1 tsp.

*Hawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp. Ground cardamom - 1 tsp. Ground cumin (jeera) - 3 tsp. Black pepper (I used ground) - 2 tsp. Mix all the spices and pour into a jar with a tight-fitting lid.

Method for preparing lagman:
We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if you are too lazy to do this, you can buy ready-made wide egg noodles in the store.

We make the dough only using eggs, but you can also make regular dumpling dough (it’s easier to knead and roll it out by hand)

Place flour, eggs, salt in the bowl of a kitchen machine. knead for 5 minutes. Wrap the dough in cling film and leave to “rest” for about twenty minutes. Then knead the dough again and you can roll it out. Roll out as thick as dumpling dough.

Cut noodles 0.5 cm wide from the rolled out dough and boil in salted water.

Pour vegetable oil into a cauldron, heat it, put the meat cut into cubes. Fry the meat until golden brown.

Add onions to the meat, you can cut them into cubes or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.

Simmer the meat until cooked (until soft). If the meat is tough, it is better to simmer a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.

Cut the potatoes into cubes and place them in a cauldron with the vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage and stir.

Immediately add chopped bell peppers and diced tomatoes. Stir and simmer for five minutes. Pour boiling water over everything. There is enough water so that there is approximately two fingers of water above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add herbs, bay leaf, and salt and pepper if needed.

Innings. Place the boiled noodles in a casa (or other deep bowl)
Place stew of meat and vegetables on top, pour in broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

• Beef or lamb - 0.5 kg.
• Thin long noodles or spaghetti - 0.5 kg.
• Onions - two pcs.
• Carrots - two pcs.
• Two potatoes
• Sweet bell pepper.
• Garlic - three cloves
• Greens to suit your taste
• Ground black pepper
• Red pepper (paprika)
• Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare. Especially if you don't make homemade noodles. Search, you will find good noodles for sale, now there is nothing in stores.

As always, first we need boiling water. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet peppers can be cut directly with the seeds.

Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked. Add onion to the fried meat, mix and lightly fry.

Put potatoes, carrots, peppers, garlic into the pan and fry everything, stirring constantly. Then pour boiling water so much that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.

Boil the noodles in a large amount of salted water (of course, immediately take boiling water) and drain in a colander.

By the way, we don’t break the noodles, but cook them whole.

Place a portion of noodles into deep plates and add gravy, adding broth as desired. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

• lagman noodles
• Chicken fillet
• carrot
• green radish
• bell pepper
• tomatoes
• garlic
• potato
• vegetable oil
• spices

How to cook lagman with chicken:

Cut the chicken meat into medium cubes. Cut peppers and carrots into strips, radishes and onions into cubes.

Heat vegetable oil in a cauldron. Add fillet. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic. In 10 minutes. add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

Cover with a lid and cook until the potatoes are done. Switch off. Let it brew. Place the noodles in a plate, pour in the gravy and sprinkle with cilantro and dill.

Video: how to cook delicious lagman in a slow cooker