Prepare lagman in a slow cooker. Beef lagman in a slow cooker. Dietary turkey lagman

Lagman in a slow cooker is a simplified version of preparing the famous dish. It is versatile: it can act as either a soup or a thick sauce, depending on how much water you add. It is often served with festive table or as an everyday lunch. This oriental dish, resurrected for us by Chinese culinary masters, now organically complements the table of any housewife.

Beef is a traditional type of meat used in the recipe, but in Lately Options with chicken, turkey and lamb are gaining popularity. Sauces, spices and other additives add more variety to the original recipe. The first lagman was prepared from what travelers found in their supplies, so the set of vegetables may vary depending on preferences. However, bell peppers and radishes should definitely remain - they give the dish a special flavor.

Skilled housewives who wanted to surprise their guests and make their lagman truly original prepared the noodles for it with their own hands. Now in the store you can find many types of pasta that are suitable for the dish.

A step-by-step recipe for preparing lagman in a slow cooker with photos and tips will help you do everything correctly and cook tasty dish in the minimum possible amount of time. A slow cooker simplifies the process and gives you time to prepare the vegetables for the next steps.

Lagman is considered a high-calorie dish, since it contains potatoes and noodles, so it cannot be included in the daily diet. But 1-2 times a week it can be the main dish for lunch.

Ingredients

Servings: – +

chicken breast 700 g
sweet (bell) pepper1 PC
tomato 1 PC
carrot 1 PC
radish 300 g
potato 3 pcs
noodles 300 g
onion 1 PC
garlic 2 cloves
tomato paste 2 tbsp
salt pepper spices taste

Calories: 156 kcal

Proteins: 36.9 g

Fats: 20.1 g

Carbohydrates: 80 g

2 hours 30 min. Video recipe Print

Chicken meat must be washed and cut into medium-sized pieces. It is advisable to remove tendons and other hard parts so as not to spoil the impression of the dish. For lagman, you can choose breast or fillet, where the meat is softest.

Washed and peeled carrots should be grated on a grater with large slits. Cut the onion into small cubes.

Wash and peel the potatoes. It can be cut in several ways: into slices or large cubes, depending on preference.

Tomatoes and bell peppers can be cut into small cubes. To make the dish look harmonious on the plate, you can choose one cutting method for the main vegetables: cut everything into cubes or strips.

To soften the taste of radish and reduce its smell, you can soak it in salted water an hour before cooking. Before slicing, peel and cut into thin strips.

The meat needs to be transferred to the multicooker bowl and fried until golden brown in the multicooker in the “Frying” mode. After this, you can add carrots, then onions and radishes. Garlic can be squeezed or finely chopped.

When the onions brown and the carrots become softer, you can add about 4 glasses of water, add salt and hot spices and tomato paste, and cook the lagman for 1.5 hours in the selected mode. In the Redmond multicooker, this is the “Stew” mode. A few minutes before the end of stewing, you can chop the herbs of your choice. Cilantro or parsley complement the taste of the dish well - they can be added either fresh or dried.

You can cook the noodles separately - throw them into boiling salted water and cook until al dente (hard on the inside and soft on the outside). Place the finished pasta in a colander and pour cool water over it to maintain the structure.

Lagman must be served starting with the noodles: they are placed first on a plate, adding broth with meat and vegetables on top. You can decorate the dish with sprigs of parsley or dill.

Secrets of the right lagman

Each dish has its own secret to prepare it tasty and correctly. Lagman is a traditional dish with history, so observance simple rules and advice is the key to success as a housewife.

Temperature is important. A slow cooker helps you control the cooking temperature. Lagman should be simmered over low heat and not boiled quickly. Then all the ingredients will give off their taste and smell.
Density of noodles. If the pasta is bought in a store, there is a chance that it will be overcooked. In this case, it is better to choose durum wheat noodles and cook them separately from the other ingredients. The noodles should be slightly undercooked so that they do not soften in the broth.
Choose spices according to the type of meat. The dish is prepared with beef, lamb, chicken and turkey, and each type has its own set of seasonings. For example, basil, turmeric, black and red pepper, and mustard are suitable for beef. Garlic, coriander, turmeric and paprika are added to the chicken. And for lamb it is better to choose rosemary, coriander and dried garlic.

Lagman is often served with sour cream or sauce. It can be prepared from mayonnaise, sour cream, dry garlic and the Khmeli-Suneli mixture. It is important to monitor the amount of salt in the dish: it should be enough to highlight the taste of the meat and highlight the vegetables.

The cuisine of the peoples of Central Asia has long gained many admirers all over the world. All dishes are very nutritious due to the meat content, but at the same time very easy to prepare. One of these foods is lagman. It combines vegetables, tender meat and aromatic specially made noodles.

Previously, it was prepared by nomadic tribes, but in modern life Kitchen appliances help speed up the process of creating many dishes. Many housewives make lagman in a slow cooker, which is in no way inferior to the traditional one. The ingredients remain the same, but the taste does not change, and less time is spent. Let's look at step by step with photos how to cook lagman in a slow cooker from several types of meat, as well as how to make special noodles.

This is the most important ingredient that distinguishes this dish from others. Cooking is not particularly difficult, the main thing is to get the hang of it and learn how to pull out noodles of the required diameter. To prepare you need:

2 eggs;
A kilogram of flour;
Warm water – 400 ml;
Sunflower oil – 200 ml;
Soda - half a teaspoon;
Salt - one large spoon.

The cooking scheme is as follows:

In a deep bowl, beat the eggs, add some salt, add water and mix well;
From pre-sifted flour, knead a gentle soft dough, wrap it up cling film and leave to rest for an hour;
Every 20 minutes you need to knead the dough mixture a little so that it becomes smooth and elastic;
In a separate bowl, combine 100 ml of water, a small spoon of salt and the stated amount of soda and stir until completely dissolved;
Lightly moisten your hands with the resulting solution and begin to rub it into the dough mass, kneading it thoroughly until it becomes elastic and begins to stretch;
Form the dough into a sausage and cut it into several pieces of equal size. To make it easier, it is better to make several small sausages;
Grease your palms with sunflower oil and roll each piece into a “snake” about one and a half centimeters thick. Transfer the dough to a plate coated with vegetable oil, cover with a damp cloth and wait 20 minutes;
Next, you need to stretch each snake to a length of 20-25 cm and cover it again with a cloth for another 20 minutes;
Each piece must be carefully stretched and slightly twisted to form a thin noodle, which is placed on a board greased with vegetable oil;
Boil the resulting pieces in boiling water for two minutes, drain in a colander and coat with butter to avoid sticking.

Lagman in Uzbek style in a slow cooker

This dish is prepared from beef with a large abundance of vegetables, which can be selected to suit your taste. A hearty, aromatic dish will be an excellent lunch and will quickly satisfy your hunger.

To prepare you need:

Beef – 400 g;
Onions, carrots, potatoes, hot peppers chili, tomatoes - 2 pcs each;
Noodles – half a kilogram;
Bell pepper and turnip - one piece each;
Garlic – 2 cloves;
Green beans – 100 g;
Celery (sprigs), dill, jusai onion, parsley - a bunch each;
Salt and pepper to taste;
Sunflower oil.

Now the recipe for lagman in a slow cooker:

Prepare the noodles according to the instructions above, brush with oil and place in a separate bowl. You can use any other store-bought noodles or spaghetti. Make sure that the product is not overcooked, otherwise the beauty of the finished dish will be spoiled;
Remove the skin from the tomatoes, after dousing them with boiling water, then cut into small cubes;
Chop the bell pepper into strips, pass the garlic through a garlic press, cut the beans into cubes of about 3 cm;
Finely chop one chili pepper and leave the other for now;
Cut the remaining vegetables into small squares;
Fill the multicooker bowl a little with oil, activate the “Frying” mode, add the meat, cut into thin strips and fry until all the liquid has disappeared;
Add onion and fry until translucent;
Place potatoes, turnips, beans and chili and switch the device to the “Stew” program;
After 7-10 minutes, add tomatoes, garlic and the remaining whole chili pepper;
After another 2 minutes, add celery, pepper and add bell pepper;
After 3 minutes, add a small amount of water so that the vegetable mixture is slightly covered;
After another 10 minutes, add the jusai onion and add salt;
Change the program to “Warming” and wait another 15 minutes;
Now we form the dish itself. Place noodles in a deep bowl, then meat and vegetables on top, fill with broth and generously sprinkle with dill and parsley. The delicious aromatic dish is ready.

Crimean Tatar lagman in a slow cooker

This quick and easy dish can be made with beef or lamb, but you can also make it with pork if your religious beliefs allow it. The following products are needed:

Meat – 400 g;
Tomatoes and potatoes - 3 pieces each;
Bell pepper and eggplant – 2 pcs each;
Carrots – 150 g;
Black radish – 100 g;
3 cloves of garlic;
A bunch of parsley;
Noodles - half a kilo;
Lavrushka;
Fat – 60 g (can be replaced with sunflower oil);
Oregano, salt and pepper.

Tomatoes can be exchanged for 3 large spoons tomato paste.

Let's look at the recipe for lagman at home in a slow cooker in the Crimean Tatar way:

Place the boiled noodles in a deep plate;
Cut the meat into small pieces and fry it in a slow cooker with a small amount of oil in the “Frying” mode until golden brown;
Grind peeled tomatoes in a blender or grate them;
Cut the remaining vegetables as convenient, load them into a bowl and fry along with the meat;
Add a glass of water and tomato puree or tomato paste, change the program to “Stew” and leave for 15 minutes;
Chop the garlic and add to the rest of the ingredients, add salt and spices. Simmer for another 15 minutes, then change to “Reheat” and leave for the same time;
Distribute the finished dish among plates, pour over the aromatic broth and garnish with herbs.

Lagman in a slow cooker with chicken

This is a dietary version of the dish, which is prepared without vegetable oil; the skin is removed from the chicken. The dish is low in calories and is suitable for people who carefully monitor their appearance and figure. To prepare four servings you need:

Two chicken legs;
Half a bell pepper, onion, potatoes, carrots - one each;
Tomato paste - two large spoons;
Salt, ground black pepper, bay leaf - to taste;
Water - one glass.

Let's start cooking:

It is better to take the legs from a whole chicken, because the prepared ones are usually very fatty and contain a lot of moisture. Remove the skin from the legs and cut into portions. Then put them in a slow cooker and lightly fry on both sides. We do not add oil;
Let our chicken fry, and at this time we cut the carrots into cubes, and the pepper and onion into half rings and place them on the meat;
Lightly fry all the ingredients together;
According to the recipe described above, we make homemade noodles and fry them in a separate dry frying pan until golden brown;
Season the chicken and vegetables with salt and pepper, add bay leaf and tomato paste, add a glass of water, activate the “Stew” mode for half an hour and close the lid of the device;
Boil the noodles and place in a colander;
Cut the potato into small cubes, put it in the slow cooker along with the noodles, mix well, close the lid again and continue the stewing process for half an hour;
Place the finished food on plates and sprinkle with herbs. Lagman with chicken is ready.

Although it is different from, it turns out just as tasty and satisfying. Prepare this Asian dish yourself, and a slow cooker will help you speed up and facilitate the process.

Video: Lagman in a slow cooker: tasty and fast

It’s probably no secret to you that there are several options for preparing such a dish as lagman in Uzbek.

I want to offer the simplest version of its preparation, where you do not need to prepare special homemade noodles. We will use store bought noodles instead. Uzbek-style lagman is an incredibly tasty, satisfying, spicy and aromatic dish. No one can resist its taste. It turns out especially ideal if you cook it not on the stove, but in a slow cooker. The meat simply crumbles into fibers. I hope that you will definitely use my recipe.

Ingredients:

Water – 1000-1200 ml;
Potatoes (large) – 1 piece;
Onion – 1 piece;
Carrots – 2 pieces;
Beef or lamb – 700 grams;
Bell pepper - 1-2 pieces;
Tomato (salted or fresh) – 2 pieces;
Noodles or spaghetti – 200 grams;
Vegetable oil;
Salt, spices - to taste.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

We prepare all the necessary ingredients for preparing lagman in Uzbek style.

Cut the meat into small pieces.

Pour oil into a pan and put meat in it. Set the “Baking” mode for 30 minutes. Fry the meat until signal.

While the meat is frying, we cut the potatoes into medium-sized cubes.

We also cut the carrots into cubes.

Cut the bell pepper into small pieces.

Cut the onion into half rings.

Add onions to the fried meat. On the multicooker, set the “Baking” mode for 20 minutes.

10 minutes before cooking, add carrots to the pan.

Then add chopped tomato. Fry everything until the signal.

It is cooked with meat, lots of vegetables and specially prepared noodles. You can easily and quickly prepare lagman in a slow cooker. We will consider the recipe for a hot and hearty soup in detail in this article. The dish will turn out tasty and aromatic.

Lagman in a slow cooker: recipe

You will need the following products:

meat (lamb or beef, optional with bones) in the amount of 800 g;
2 small heads of fresh onions;
ripe bell pepper;
several (2-3) garlic cloves;
1 small carrot and ;
several medium-sized potatoes (3-4);
1 spoon (large) of adjika and tomato paste;
salt and pepper, herbs.

How to cook lagman in a slow cooker: step-by-step technology

1 step

Rinse the lamb or beef meat and dry it a little. Cut into pieces. Peel the carrots and chop into thin strips. Remove the skin from the onion and chop it into half rings. Peel the garlic and chop finely.

Step 2

“Baking” is the first mode that should be set when you cook. The recipe calls for frying meat at a high temperature. Therefore, pour oil into the bowl and wait for it to heat up. After this, lay out the pieces and fry for 15 minutes. If you choose meat with bones, then it is advisable to perform this step in a regular frying pan, since when stirring, the bones can scratch the Teflon surface of the bowl and render it unusable.

Step 3

After frying the meat, add chopped onions, carrots and garlic. Saute the vegetables for 10 minutes. While the roasting process is taking place, prepare the remaining ingredients. Peel the radish and chop it into thin strips. Peel the potatoes and cut into cubes. Remove the seeds and stem from the sweet pepper and cut it into strips. Add all ingredients to bowl with meat. Add a spoonful of adjika and tomato paste, add salt and mix again.

Step 4

Continue in the slow cooker. Now all fried foods need to be filled with water. About one and a half liters of liquid is needed. You can add a little more if the device's capacity allows it. Switch the appliance to the “Extinguishing” function. Set the time to approximately 1 hour. Leave the soup to cook until the beep sounds.

Step 5

While the lagman is being prepared, you need to cook the noodles. In the classic recipe, you need to knead the dough. Then pull out the bundles in a special way. But if you have neither the desire nor the time to do this painstaking task, then you can boil an ordinary store-bought one, which is in no way inferior in taste to homemade.

Step 6

After the multicooker has completed its work, you can serve the plate. Pour boiling water over the boiled noodles, place in a deep bowl, pour in hot gravy, add some more noodles and pour in the gravy again. Finely chop the dill, cilantro and parsley. Sprinkle the soup with herbs and serve. The lagman is ready in the slow cooker. The recipe is simple and does not require much time to prepare. Cook this soup and diversify your daily menu.

Prepare lagman in a slow cooker and enjoy its rich, spicy, delicate taste. The dish is prepared from vegetables and meat, and turns out satisfying and healthy. A multicooker will provide you with more free time.

You will need:

one bell pepper;
noodles – 0.2 kg;
three cloves of garlic;
lamb meat – 0.5 kg;
three potato tubers;
salt to taste;
water – 1 l;
half a radish;
a pinch of ground pepper;
one carrot;
tomato sauce – 2 g;
one onion.

How to cook lamb lagman:

We clean the pieces of meat from veins or films and chop them into small cubes.
We process all vegetables under the tap, peeling them.
Finely chop the onion, pass the carrot through the middle links of the grater.
Chop the potatoes into cubes.
Chop the garlic cloves very finely.
Cut sweet peppers and half a radish into strips.
Place the lamb in the multicooker bowl, press the “Bake” button and fry it until golden brown.
Next, throw in the chopped carrots, radishes and onions. Sauté everything together for 12 minutes.
Fill the fried vegetables and meat with water, add salt and pepper. Cook the dish for an hour and a half in the “Stewing” program.
In a separate saucepan on the stove, cook the noodles in salted water. We rinse it in a colander under the tap.
As soon as the time on the control panel is over, throw in the chopped fresh herbs.
All that remains is to put it on plates and admire the aroma. Bon appetit!

How to cook with chicken

The dish turns out lighter and more tender.

Grocery list:

carrots – 1 pc.;
spices to taste;
chicken – 0.5 kg;
bell pepper – 1 pc.;
noodles – 150 gr;
potato tubers – 2 pcs.;
tomato paste – 35 g;
half a radish;
salt to taste;
three garlic cloves;
onion – 1 pc.;
a handful of fresh herbs.

How to make lagman with chicken:

We wash the poultry meat and chop it into portions.
We clean the vegetables from husks, seeds, membranes and skins.
Finely chop the onion and garlic with a knife.
Cut the bell pepper and radish into cubes. Grind the carrots on a grater.
Chop the potato tubers into medium cubes.
Set the multicooker to the “Frying” program. Pour in the butter and heat it up.
Saute chopped onion, carrots and garlic for 5 minutes.
Add chicken and fry everything together until the pieces of poultry turn white.
Add radishes, potatoes, sweet peppers, add tomato paste and cook in the same mode for 3 minutes.
Pour water into the multicooker so that it slightly covers the vegetables and meat.
Select the “Stew” option and time – 60 minutes, salt and pepper the dish.
At this time, you can dump the noodles in the pan. Don't forget to salt the water.
Place the dough product in a colander and rinse.
We're all ready. All that remains is to place it on plates, sprinkle with chopped herbs and immediately serve the delicious steaming dish to the table. Bon appetit!

Hearty pork lagman

Main ingredients:

two sweet peppers;
fresh parsley – 50 g;
pork meat – 0.6 kg;
noodles – 100 gr;
one carrot;
water – 0.5 l;
tomato sauce – 40 g;
one onion;
salt to taste;
one celery root;
a pinch of black pepper;
three potatoes.

Cooking step by step:

Shred the pork meat into small pieces. Place into the multicooker bowl.
Fry the pork in the “Frying” mode with the addition of sunflower oil for half an hour.
Chop the peeled vegetables: cut the onion into half rings, celery and carrots into cubes.
Pour the chopped vegetables into the meat.
Chop the sweet pepper into strips and the potatoes into cubes.
Pour the vegetables into the slow cooker with the addition of tomato sauce.
Add salt, pepper and other spices to your taste.
On the kitchen appliance panel, press the “Stew” button and cook for 1.5 hours.
During this time, you can cook noodles in salt water on a gas stove.
Let's wait until the multicooker finishes its work. If you can’t wait to sit down at the table and try lagman, put noodles in a plate and pour it over the multicooker dish.
Sprinkle some greens and start lunch.

Traditional dish with beef

Recipe Ingredients:

three cloves of garlic;
one carrot;
tomato paste – 35 g;
beef – 700 gr;
two bell peppers;
salt to taste;
three potatoes;
spices to taste;
one celery root;
two onions;
half a bunch of fresh parsley.

How to prepare beef lagman:

Chop the washed meat into medium pieces.
We clean and rinse all vegetables under the tap.
In the multicooker program menu, select the “Frying” mode. We transfer the meat there and saute it for half an hour.
During this time, you can chop the celery and carrots into cubes, and the onions into half rings.
As soon as the time is up, add chopped vegetables to the meat.
Cut the peppers and potatoes into strips.
Add them to the dishes along with spices and salt. Next add tomato sauce.
Fill the dish with water so that its level is higher than the vegetables and meat.
We simmer the dish for 2 hours in the “Stew” program.
As usual, cook the noodles in salted water. We process it in a colander.
That's all. When the time comes, place the noodles in a plate and pour in the lagman. Bon appetit!

Lagman in Uzbek

What to take:

garlic to taste;
lamb – 1 kg;
two potatoes;
three tomatoes;
half a bunch of parsley and cilantro;
three carrots;
two pinches of black pepper;
noodle packaging;
three onions;
salt to taste;
one hot pepper.

How to cook lagman in a slow cooker:

Shred the washed lamb into portions.
Pour the pieces into a slow cooker, add two liters of water and simmer for 60 minutes.
After half an hour, we begin to chop the peeled vegetables. Chop the onion into half rings, carrots into thin strips, potatoes into medium cubes, bell peppers into small cubes, tomatoes into semicircles.
As soon as an hour has passed since the start of cooking the meat, add chopped vegetables to it, add various seasonings, salt and ground pepper.
If there is not enough liquid in the multicooker, add a little water.
Leave the dish to simmer for another 50 minutes.
At this time, boil the noodles for 10 minutes. You can buy special noodles for lagman, but if you don’t have them, any will do. Don't forget to salt the water.
Towards the end of cooking the lagman, open the slow cooker and add cilantro, chopped parsley and garlic. If you like it spicy, add chopped chili pepper.
All that remains is to combine the noodles and the delicious-smelling soup from the slow cooker and start eating. Bon appetit!