Lagman

What you need:

500 g mutton flesh

0.5 l broth

1 red and yellow bell pepper

2 tomatoes

1 celery

1 onion - onion

1 head of garlic

1 Art. l. minced ginger root

3 Art. l. tomato paste

150 ml vegetable oil

2 Art. l. chopped herbs (dill and parsley)

salt, red and black pepper

for noodles:

flour
some flour to choose? we'll show

1 egg white

salt

Of the ingredients for noodles and 150 ml of water, knead dough, roll into a ball, let stand in the cold for 30 minutes. Roll on the flagella thickness of a pencil, put them in a spiral on a plate, cover with foil and let stand again for 30 minutes. Then stretch your hands - should get long thin pasta thickness of 2 mm.

Boil noodles in salted water, put in a colander. Rinse under running water and sprinkle with oil, so as not to stick together. Onion cut into half rings, pepper - diced tomatoes - slices, celery - slices, garlic, coarsely chopped.

The meat cut into small cubes.

In a saucepan, melt 3 tablespoons. l. oil, meat, stir fry for 7 minutes. Add alternately onion, bell pepper, tomatoes, garlic, tomato paste and spices.

Cook, stirring occasionally, until tender meat, occasionally adding oil if necessary. Pour in the broth cook the vegetables with meat, bring to a boil.

Remove from heat and let stand for 20-30 minutes. Before serving, ready-made noodles in a colander to warm up, dropping into boiling water for 1-2 minutes.

Arrange the noodles in Website articles (large bowls) or deep dish, pour the broth with meat and vegetables, sprinkle with herbs.