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Gravy to noodles
Meat gravy (waja or kayla) is prepared for a lagman dish, in which long boiled noodles (preferably hand-cooked) and meat gravy with vegetables are mixed.
meat - 400 g, potatoes - 2-3 pcs., radish - 1 pc., carrots - 2 pcs., white cabbage - 100 g, onions - 3-4 pcs., bell pepper - 1 pc., tomatoes - 3-4 pcs., garlic - 6-7 denticles, salt to taste, bay leaf - 1-2 pcs., butter - 200g, salt to taste, spices to taste, greens to taste
Cut meat, potatoes and radish into small cubes, carrots, beets and cabbage into straws, onions and bell peppers into rings. Very finely chop the tomatoes and garlic. In the cossack, heat the vegetable oil and fry the meat to a ruddy crust. Add onions. Fry until golden. Then add the rest of the vegetables, frying each for 2-3 minutes. Stir, salt, season with spices (black or red pepper, paprika, zira, coriander), add tomatoes, garlic and pour in the broth in which the noodles were cooked (the amount of liquid is determined by the preference for a more liquid or thicker gravy). Simmer over a low heat until the meat is ready (30-40 minutes). At the end of cooking, add greens (optional). When the gravy is ready, scald the noodles with boiling water, transfer part of the noodles to a deep dish and pour gravy. Put a layer of noodles and gravy again.
