Usuba
Beef Lagman in a Slow Cooker
A hearty Central Asian dish with meat sauce and noodles. Beef can be replaced with chicken or lamb. The multicooker does most of the work — you just need to prepare the vegetables and assemble the dish. Check the sauce for salt before serving.
- Total
- 95 min
- Standard serving
- 418.3 g
Ingredients
Total 13
Instructions
- 1
Step 1
Cut the beef into medium-sized pieces. Turn on the slow cooker in baking mode, pour in vegetable oil and fry the meat until a crust forms.
- 2
Step 2
Slice the onion into half-rings, cut the carrots into thin strips. After 20 minutes of browning the meat, add the vegetables to the multicooker.
- 3
Step 3
Cut the sweet pepper into strips, dice the tomatoes and potatoes, and finely chop the garlic. Add everything to the multicooker with the meat and vegetables. By this point, the meat should have an appetizing crust.
- 4
Step 4
Salt, pepper, and add spices to taste — thyme, khmeli-suneli, peppercorns, or other favorite seasonings.
- 5
Step 5
Add tomato paste and adjika, mix well.
- 6
Step 6
Pour water depending on the desired sauce consistency — add more for a thinner lagman, less for a thicker one.
- 7
Step 7
Set the "Stewing" mode for 1–1.5 hours.
- 8
Step 8
While the sauce is cooking, boil the noodles on the stove. Special lagman noodles or regular egg noodles will work.
- 9
Step 9
Place the boiled noodles on a plate and generously pour hot sauce with meat and vegetables over it.
- 10
Step 10
Add a spoonful of sour cream and sprinkle with fresh herbs before serving.
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