Classic lamb lagman

1. We prepare the dough for noodles, for which we sift the flour into a large deep bowl. Next, add a pinch of salt to the flour and mix everything well with a whisk. After that, we break the chicken eggs into the same bowl, pour in warm water as well and mix everything well. Knead the dough, knead it until smooth. It should be cool enough. We form a bun from the dough, put it on the bottom of the bowl, which we tighten with cling film. We set aside the bowl with the dough for now.

2. We prepare the ingredients for the lagman itself: meat and vegetables are mine, dried with paper towels. We peel the onion and garlic from the husk, also peel the carrots, and cut out the peduncle from the Bulgarian pepper and clean the seeds. Next, we cut the meat, carrots and bell peppers into medium-sized pieces, the meat is larger, the vegetables are slightly smaller. Cut the onion thinly into quarter rings. In the classic recipe, meat and onions are taken in equal proportions, but you can deviate from the recipe and put a smaller amount of onions. Finely chop the garlic with a knife. I wash the green onions, dry them and chop them finely too.

3. Sprinkle a small amount of flour on the work surface, spread the dough on it and roll it out thinly - literally 2-3 mm thick. We leave the layer to lie in the air so that it dries up a little.

4. We put the cauldron (duck house, deep frying pan with a thick bottom) on a small fire, pour oil into it and put the chopped onion and garlic into it (we postpone a third of the garlic for later). We leave them to stew for 20 minutes, we do not add heating, from time to time we mix the contents of the cauldron. The onion should become translucent and soft, without frying. Next, we spread carrots and bell peppers to it, mix and simmer on low heat all together for another 15 minutes. We interfere with everything from time to time.

5. Increase the heat to medium and put the lamb in the cauldron, while stirring, fry it until the first signs of ruddiness. When this happens, add tomatoes to the cauldron, pour ground coriander. Stir everything and simmer until the juice released from the tomatoes evaporates. At this moment, we fill the contents of the cauldron with hot water. You need so much of it that it is twice as much in volume as frying. Mix everything and bring it to a boil, adding at this moment star anise. We leave everything together to simmer on low heat for 10-15 minutes. A couple of minutes before cooking, spread the remaining garlic and stir. Salt, taste, adjust if necessary.

6. A slightly dried layer of dough is folded several times (as if wrapping a roll), and then cut into thin strips. Sprinkle a little flour so that the noodles do not stick together.

7. Pour water into a saucepan, salt it and put it on a high heat. When the water boils, reduce the heat to medium and put the noodles in a saucepan. Cook it until ready - 2-3 minutes. Next, we throw the noodles into a colander, rinse with cold water.

8. We lay out noodles on serving plates, and pour gravy on top, which is called "vajja" in Uzbek. Decorate with chopped green onions and serve lagman to the table.

Bon appetit!