Lamian is a popular national dish of indigenous people of Central Asia – Uyghurs, дунган and Uzbeks. Lamian is considered at the same time, both the first, and second course. East dish so not to do without mutton meat in any way. On its preparation will leave minutes forty.
It is required to you
- - mutton – 300 g,
- - paprika – 1 piece,
- - yellow pepper – 1 piece,
- - a garden radish – 3 pieces,
- - carrots – 1 piece,
- - tomatoes – 2 pieces,
- - potatoes – 1 piece,
- - water – 0.5 l.,
- - boiled pasta – 300 g,
- - greens,
- - spices: seeds of fennel, kumin and basil.
Instruction
1. First of all we will be engaged in mutton. We clean a piece of mutton meat from fat and layers. Further we cut mutton on pieces. After that we crush onions. In a small amount of vegetable oil at first we fry onions, then in the fried onions we shower mutton meat. Also we fry meat on strong fire of 10 minutes. I pay attention - we fry without cover!
2. Now in line vegetables: carrots, potatoes, pepper, a tomato and here unexpected ingredient is a garden radish. At first we cut in cubes carrots and we send it to meat, then potatoes and too we connect it to meat. We salt everything and we mix.
3. Now we add fragrant spices. Spices can be any, in our case are seeds of fennel, a kumin and a basil.
4. In line a radish – we cut off tails and we crush it.
5. We cut red and yellow pepper, we slice greens.
6. We connect everything to meat and we add a little water.
7. We crush tomatoes, they prepare quickly therefore we will add them right at the end. We lead up a dish until ready.
8. Lamian can be given with any pasta. We boiled spaghetti in advance, now it was necessary to lay out them in a plate and to fill in with rich broth with vegetables.
9. We decorate a dish with greens. Appetite pleasant to you!