Lagman at the stake in the cauldron

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products that you will need to cook lagman in a cauldron over a fire. The most delicious lagman, it seems to me, is obtained from beef, veal or lamb, pork, turkey or poultry meat can also be used. This time I took a piece of pork neck.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Chop the carrot into cubes, or grate on a coarse grater.

5. Step 5:

   

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

6. Step 6:

   

   Chop tomatoes into cubes or slices of small size.

7. Step 7:

   

   Light a fire. Pour vegetable oil into the cauldron and wait for it to heat up. Keep the heat at maximum, as in the first stages of cooking, the products should be fried.

8. Step 8:

   

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

9. Step 9:

   

   Then add Bulgarian pepper and onion to the meat, fry, constantly stirring the products, about 2 minutes.

10. Step 10:

    

    Next comes the carrot queue.

11. Step 11:

    

    Mix everything and cook for 5 minutes on high heat, so that all the vegetables are lightly fried.

12. Step 12:

    

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

14. Step 13:

    

    Salt the contents of the cauldron, as well as add your favorite seasonings. I used ground peppers, a little chili, half a teaspoon of hops-suneli and a pinch of cumin.

15. Step 14:

    

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

16. Step 15:

    

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

17. Step 16:

    

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

18. Step 17:

    

    Add potatoes to the cauldron.

19. Step 18:

    

    Then send the bay leaf and garlic. If I have cherry tomatoes available, then I usually also use them for cooking over a campfire. Optionally, you can add 1 tbsp.l. tomato paste.

20. Step 19:

    

    Mix the contents of the cauldron, taste for salt, if necessary, then add salt. If it seems to you that there is not enough liquid, then at this stage add the required amount of boiling water. Leave under a closed lid until the potatoes are fully cooked (about 20 minutes).

21. Step 20:

    

    At this time, boil the pasta in a separate saucepan.

22. Step 21:

    

    The finishing touches are left. Add the greens to the cauldron, the bay leaf can be fished out and thrown away. He has already fulfilled his function by giving his flavor to tomato broth.

23. Step 22:

    

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

24. Step 23:

    

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

25. Step 24:

    

    Either on flat plates as a hot second course.