Lagman at the stake in kazan

10 servings
2 hours

Lagman noodles can be made by themselves at home, but usually, when I cook on a fire, it is not very convenient to do dough and rolling, therefore, in these cases, I use finished pasta. If there is no stove at hand, to boil pasta, then I throw the noodles straight into the cauldron at the stage, when the potatoes are ready, leave for 5 minutes under the lid, and then add the greens. In this case, you get a dish 2 in
1. Pleasant appetite!

Prepare all the necessary products that will be needed to make lagman in Kazan at the stake. The most delicious lagman, it seems to me, is obtained from beef, veal or lamb meat, pork, turkey or poultry meat can also be used. This time I took a piece of pork neck.

Peel potatoes, onions, carrots and garlic. Cut the bell peppers in half, remove the seeds and core. Rinse all vegetables, including tomatoes, in clean water. Carefully wash potato tubers with a brush or sponge in water to get rid of the rest of the earth and dirt.

Cut the bulbs and peppers into half rings, or small cubes, as you are more familiar with. Potatoes at this time are better poured with cold water, otherwise there is a risk that it will darken.

Chop the carrots with bars, or grate on a coarse grater.

Rinse a piece of meat in water and dry with paper wipes. Cut the pork into small pieces (about from the matchbox).

Grind the tomatoes to small cubes or lobes.

Start a fire. Pour vegetable oil into the cauldron and wait for it to heat up. Keep the heat at maximum, as the foods must be roasted in the first stages of cooking.

Send the meat to the cauldron and, stirring continuously with a spoon, fry the pieces until the golden crust appears (this will take about 7-10 minutes, depending on the strength of the fire under your cauldron).

Next, add bell peppers and onions to the meat, fry, constantly mixing the products, about 2 minutes.

Next comes the queue of carrots.

Stir everything and cook for 5 minutes over high heat so that all vegetables are lightly fried.

Send tomatoes to the cauldron. Tomatoes are better used seasonal, they are more fleshy, juicy and have a sweet taste.

Salt the contents of the cauldron, as well as add your favorite seasonings. I used ground peppers, some chilli, half a teaspoon of sunli hops and a pinch of zira.

Fill the products with water, mix, after boiling, make the heat under the cauldron moderate and cook everything for about 40 minutes under a closed lid. Do not forget to throw wood so that the fire does not go out.

At this time, prepare the rest of the ingredients. Cut the potatoes into identical medium-sized cubes (about 1cm by 1cm).

Chop the garlic with a knife as finely as possible, and cut the greens arbitrarily.

Add the potatoes to the cauldron.

Next, send the bay leaf and garlic. If I have cherry tomatoes, then I usually use them to prepare dishes at the stake. If desired, you can add 1 tbsp. tomato paste.

Mix the contents of the cauldron, try on salt, if required, then add salt. If you think that the liquid is not enough, then at this stage top up the required amount of boiling water. Leave under a closed lid until the potatoes are ready (about 20 minutes).

At this time, boil pasta in a separate saucepan.

The finishing touches remain. Add the greens to the cauldron, the bay leaf can be caught and discarded. He has already fulfilled his function by giving his aroma to tomato broth.

Remove the cauldron from the fire and let the dish brew for 10-15 minutes.

You can serve lagman in deep plates, in the form of thick soup, adding more liquid to the noodles.

Either on flat plates, like a hot second dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

How to make pasta correctly, how to cook al-dente pasta, how to choose a quality product to avoid disappointment and much more read the article "Pasta and pasta - subtleties of choice and cooking secrets. "

In addition to pork, any other meat can be used in this dish. Take into account that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef takes longer to cook than pork, and chicken fillet or turkey is smaller.