Lagman in Uzbek

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Ingredients

• 300 g of meat pulp;
• 1 onion;
• 1 carrot;
• 3 tablespoons vegetable oil;
• salt - to taste;
• 1 green radish;
• 150 g of cabbage;
• 2 stalks of green celery;
• 1 sweet pepper;
• 1 tomato;
• 1 hot pepper;
• 1 teaspoon ground parsley;
• ½ teaspoon of dry adzhika;
• 1 teaspoon of dried paprika;
• 1 tablespoon of tomato paste;
• 2 cloves garlic;
• 2-3 glasses of water;
• 400 g of noodles for Lagman;
• 2 sprigs of cilantro, dill and parsley.
  
  

Preparation

Cut meat into small pieces (about 2 cm thick), carrots - cubes, and onions - thin straws. Heat the vegetable oil in the cauldron, put the meat there and fry it until golden brown. A little salt. Add onions and carrots and cook for about 5 minutes, stirring occasionally.

Cut the green radish and cabbage into small squares. Chop the celery. Sweet pepper and tomato crumble into cubes, and chop the pepper.

When the onion and carrots are browned, add sweet peppers and a tomato to them. Fry all together for 3 minutes. Add the dried spices and tomato paste to the cauldron. Cook 3-4 more minutes. Finely chop garlic and send to the rest of the ingredients.

Then put cabbage, radish and celery in the cauldron and mix. Pour all the water and cook over medium heat for about 15 minutes (vegetables should not boil). Add salt to taste.

In a separate saucepan, boil the water, sprinkle it a little, put the noodles on and boil for 10-15 minutes. When the noodles are ready, spread it on plates, fill with vajo (meat with vegetables) and sprinkle with chopped greens.

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