Meat and vegetable ragout on noodles, Uzbek style

Ingredients for 4 servings:

• 400 g pasta, preferably homemade or homemade style
• e.g. garlic clove(s) (amount of your choice)
• salt and pepper
• 500 g pork goulash, not very fatty
• 2 potatoes
• 2 carrots
• 1 bell pepper(s)
• 2 onions
• 2 tomatoes
• 100 g white cabbage
• some oil
• Fresh, chopped herbs (dill, parsley, chives)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Uzbek lagman

Lagman consists of two layers: noodles and wadja. For the wadja, wash the meat, cut into cubes approximately 3 x 3 cm, and fry in hot oil. Peel and dice the potatoes, peel and slice the carrots. Deseed the bell pepper and cut into half rings. Peel and slice the onions, dice the tomatoes, and slice the cabbage. Add the potatoes, carrots, bell peppers, onions, and tomatoes to the meat and fry for 3-4 minutes over high heat. Cover and simmer over low heat. After about 10 minutes, add the cabbage, continue to simmer, covered, for about 15 minutes, stirring occasionally. Season with chopped garlic, salt, and pepper, stir again, and let stand for another 2-3 minutes, covered. Meanwhile, cook the noodles as usual, drain, and portion into plates. Place the same amount of wadja on top of the noodles, sprinkle with the chopped herbs, and serve immediately.