Lagman is a popular Central Asian dish that has taken root throughout the post -Soviet space. Fragrant noodles, delicate meat and juicy broth are harmoniously combined with an abundance of spices and spices. Today we will tell you how to cook Lagman in a slow cooker.

Lagman noodles in a slow cooker

Lagman is preparing in a slow cooker using a special home noodles. It’s not so difficult to make it, especially since we have prepared very detailed instructions for you. Having gotten off, you can easily stretch the noodles of the desired diameter. The peculiarity of the noodles for Lagman is that it should not be cut, namely, stretched out.

The ingredients necessary for the preparation of lagman noodles in a slow cooker:

• flour - 1 kg;
• egg - 2 pcs;
• warm water - 400 ml;
• salt - 1 tbsp. l.;
• soda - 0.5 tsp;
• sunflower oil - 200 ml.

How to make home noodles for Lagman:

1. Beat eggs with salt in a deep bowl, add water and mix thoroughly.
2. Sift flour and knead the delicate dough.
   
3. Wrap the dough in a food film or bag and leave at rest for 60 minutes.
   
4. Every 20 minutes, slightly crush the mass.
5. After the indicated time, the dough will become smooth and elastic.
6. In a deep bowl, mix 100 ml of water, a teaspoon of salt and soda. Mix until salt and soda are completely dissolved.
7. To moisten in a water-salt solution and start rubbing it into the dough, praying from all sides. Then again moisten your hands and work with the dough. Continue until the mass becomes very elastic and stretching.
8. Stretch the dough into a “sausage” and cut into several small equal parts. You can make one long “sausage”, but at first it is easier to cope with separate small segments.
   
9. Lubricate your hands with sunflower oil and roll out each piece in a thin “sausage” with a thickness of 1-1.5 cm in your palms. Put the dough on the board, or in a plate, abundantly lubricated with oil, cover with a damp towel and leave for 20 minutes.
   
10. Then stretch each “sausage” to 20-25 cm, again cover with a towel for 20 minutes.
    
11. Gently stretching and slightly twisting the workpiece, pull the dough into a thin noodles. Put the elongated part of the desired diameter on the oiled board.
    
12. Dip the noodles in boiling water and cook for 2 minutes, then throw it on a colander and grease with oil so that it does not stick together.

An interesting fact: a real “professional” noodles can reach a length of up to 5 meters.

Uzbek lagman in a slow cooker

The Uzbek recipe is distinguished by an abundance of vegetables and spices, so you like those who love fragrant dishes. Lagman in a multicooker in Uzbek is very hearty and fragrant. It can be served on the first or second. He quickly quenches hunger and warms in cold weather. A great option for a "winter" lunch.

The ingredients necessary for the preparation of the Uzbek lagman in a slow cooker:

• beef - 400 g;
• noodles - 500 g;
• onions - 2 pcs;
• carrots - 2 pcs;
• potatoes - 2 pcs;
• bulgarian pepper - 1 pc;
• sharp chili pepper - 2 pcs;
• garlic - 2 teeth;
• turnips - 1 pc;
• peckal beans - 100 g;
• tomato - 2 pcs;
• sunflower oil;
• salt, pepper - to taste;
• celery - 1 bundle;
• luke Jusai -1 bundle;
• dill, parsley - 1 bundle.

Method of preparing a lagman in a slow cooker:

1. Boil noodles, grease with butter and transfer into a separate bowl.
2. Cut onions, potatoes, carrots and turnips with small cubes with a side of 1.5 cm.
3. Pour the tomatoes with boiling water and remove the skin. Cut the same cubes.
4. Cut the sweet bell pepper into strips.
5. Cut the beans with bars of 3 cm.
6. Pass the garlic through the press.
7. One pepper chili finely chop, the second still does not touch.
8. Cut the fillet into thin strips.
9. Pour a little butter into the multicooker bowl, install the “frying” program and fry the meat until almost all the liquid evaporates.
10. Add onions, fry to a translucent state.
11. Add potatoes, chili, beans, turnip and continue to cook, changing the mode to “extinguishing”.
12. After 7-10 minutes, add tomatoes, garlic and a whole chili pod.
13. After a couple of minutes, put whole sprigs of celery, season with spices and pour bell pepper.
14. After 3 minutes, pour a little water so that it covers the vegetable mixture.
15. After 10 minutes, add chopped jusai and salt.
16. Change the mode for “heating” and leave Lagman in a slow cooker for 15 minutes.
17. If the noodles have cooled badly, transfer it to a colander and pour it with hot water.
18. Put the noodles into a deep bowl, put the meat with vegetables on top, pour broth and sprinkle abundantly with herbs. The Uzbek lagman is ready in a slow cooker!

Crimean-Tatar lagman in a slow cooker

A simple and hearty dish, the preparation of which will not take much time. The Crimean-Tatar lagman in a slow cooker can be prepared from lamb or beef. Since Lagman was invented in the east where Muslims professed, it is not customary to cook with pork, but if religious views do not bother you, you can experiment with this ingredient, especially since pork is more accessible and cheaper than lamb.

The ingredients that will be required to make a lagman in a slow cooker:

• meat - 400 g;
• carrots - 150 g;
• potatoes - 3 pcs;
• bulgarian pepper - 2 pcs;
• eggplant - 2 pcs;
• black radish - 100 g;
• tomatoes - 3 pcs;
• parsley - 1 bundle;
• garlic - 3 teeth;
• bay leaf;
• fat - 60 g;
• noodles - 500 g;
• salt pepper;
• oregano.

Tomatoes in this case can be replaced by 3 tbsp. l. tomato paste, and fat with sunflower oil.

How to cook a lagman in a multicooker in Crimean-Tatar:

1. Boil the noodles and shift it into a deep bowl.
2. Cut the meat in very small pieces.
3. Pour oil or melt the fat into the multicooker bowl and fry the meat until golden crust in the "frying" mode.
4. Remove the skin from the tomato, grate them or grind them in a blender.
5. Cut the rest of the vegetables with cubes or strips and fry with meat.
6. Pour the ingredients with tomato mashed potatoes and a glass of water, change the mode for “extinguishing” and cook for 15 minutes.
7. Add chopped garlic, salt and spices to Lagman in a slow cooker. Stew for another 15 minutes, then let it brew for 15 minutes in the "heating" mode.
8. Put the noodles on plates, pour on top with fragrant meat sauce and sprinkle with herbs.

Lagman Lagman in a slow cooker

The peculiarity of this dish is that it is prepared for a large company, and the meat is cut into large pieces. So it retains juicy and remains hot longer. Traditionally, such a lagman was prepared for visitors to a teahouse - a special place where people gathered to drink tea, chat, eat and relax.

What ingredients will be needed to make a lagman in a slow cooker:

• lamb - 500 g;
• onions - 3 pcs;
• garlic - 10 teeth;
• white cabbage - 150 g;
• sunflower oil - 50 ml;
• kurdish oil - 50 g;
• tomatoes- 3 pcs;
• onions Jusai or green garlic - 1 bundle;
• gorky pepper - 1 pc;
• badyan;
• coriander ground;
• salt, sugar.

Boil the noodles separately and transfer to thick -walled dishes so that it does not cool. Do not pour water from noodles.

Method of preparing a lagman in a slow cooker:

1. Cut the meat in large pieces (as on pilaf or slightly larger).
2. In a slow cooker, melt the lard and fry the meat until crust.
3. Cut the onion in half rings and fry with meat until golden shade.
4. Grate the carrots, finely chop the cabbage and pepper.
5. Peel the tomatoes and cut into cubes. Mix them with a pinch of sugar and pour them into a slow cooker.
6. As soon as tomatoes give juice, season with spices. When the liquid evaporates, add pepper, cabbage and carrots to the bowl.
7. Mix and pour in the water from the noodles so that it covers the ingredients.
8. Change the mode for “extinguishing” and prepare a lagman in a slow cooker for 40 minutes.
9. 15 minutes before the readiness to put the star of the Badyan.
10. Prepare a seasoning for Lagman, passing the garlic through the press and mixing it with the ground coriander. Add a little ground black pepper and fry the mixture in a small amount of oil for a couple of minutes. Then slightly salt, add a teaspoon of wine vinegar and transfer to the bowl.

Serve such a lagman in a slow cooker on a large dish. I will file a season and greens separately in small bowls so that everyone can add them to their plate to taste. The seasoning for Lagman, also known as Laz Chang, can be stored in the refrigerator in a tightly closed jar of about a week.

Fast lagman in a slow cooker. Video

We described recipes for preparing a variety of lagmans in a slow cooker, for which homemade home -made noodles were used. Now we propose to get acquainted with another, simpler way, in which Lagman is made in a slow cooker with spaghetti purchased.

In this video you will find all the necessary information: