Фото Антона Журавкова.
Мясо вымыть, нарезать мелкими ломтиками.
На сковороде с толстым дном разогреть растительное масло.
Положить в него мясо и тушить без крышки на сильном огне — должна появиться корочка.
Измельчить овощи: болгарский сладкий перец, лук, морковь и редьку.
Когда на мясе появится корочка, положить морковь, а через 5 минут — лук.
Все это перемешиваем.
Как только лук зарумянится, добавляем натертую на терке одну небольшую редьку. Тушим без крышки.
Добавить томаты, нарезанные кубиками, и томатный соус (лучше соус «Соцебели»). Перед этим в тарелку положить томаты, нарезанные кубиками, соус «Соцебели», имбирь молотый и специи к мясу.
Все это перемешать, добавить кипяченой воды, чтобы смесь стала жидкой.
После того как мясо с морковью, луком, перцем и редькой потушится, добавить туда эту смесь. В случае необходимости добавить кипяченой воды, чтобы в глубокой сковородке мясо плавало.
Тушить около двух часов, чтобы мясо было мягким. Солить по вкусу ближе к концу тушения.
Отварить лапшу (в продаже имеется специальная лапша для лагмана), промыть ее, выложить в кастрюлю и залить из сковородки тушеным мясом с овощами и специями.
Приятного аппетита!
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