Campfire Cauldron Lagman

The most aromatic and delicious dish with the smell of a fire! In nature, with friends and family, sometimes you want to cook something unusual and very tasty! Treat yourself and those around you with incredibly bright and rich lagman cooked in a cauldron!
cook time: 2h
Nora Vaughn
Campfire Cauldron Lagman

Nutrition Facts (per serving)

99
Calories
5g
Fat
9g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Onion 350 g
Garlic 25 g
Tomatoes 600 g
Salt to taste
Water 3500 ml
Potato 900 g
Bay leaf 2 pc
Carrot 500 g
Vegetable oil 0.5 cup
Pork 1500 g
Dry spices to taste
bell pepper 300 g
Greenery to taste
Pasta 700 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary products that will be needed to cook lagman in a cauldron over a fire. The most delicious lagman, in my opinion, is made from beef, veal or lamb; you can also use pork, turkey or poultry. This time I took a piece of pork neck.

Step 2

Step 2
Peel the potatoes, onions, carrots and garlic. Cut the bell pepper in half, remove the seeds and core. Rinse all vegetables, including tomatoes, in clean water. Wash the potato tubers thoroughly with a brush or sponge in water to remove any remaining soil and dirt.

Step 3

Step 3
Cut the onions and peppers into half rings or small cubes, as you prefer. At this time, it is better to fill the potatoes with cold water, otherwise there is a risk that they will darken.

Step 4

Step 4
Chop the carrots into cubes or grate them on a coarse grater.

Step 5

Step 5
Rinse a piece of meat in water and dry with paper napkins. Cut the pork into small pieces (about the size of a matchbox).

Step 6

Step 6
Chop the tomatoes into small cubes or slices.

Step 7

Step 7
Light a fire. Pour vegetable oil into the cauldron and wait until it gets hot. Keep the heat at maximum as the food needs to brown during the first stages of cooking.

Step 8

Step 8
Place the meat in the cauldron and, continuously stirring with a slotted spoon, fry the pieces until golden brown (this will take about 7-10 minutes, depending on how strong the fire is under your cauldron).

Step 9

Step 9
Next, add bell peppers and onions to the meat, fry, constantly stirring the products, for about 2 minutes.

Step 10

Step 10
Next comes the turn of the carrots.

Step 11

Step 11
Mix everything and cook for 5 minutes over high heat until all the vegetables are lightly fried.

Step 12

Step 12
Place the tomatoes in the cauldron. It is better to use seasonal tomatoes; they are meatier, juicier and have a sweetish taste.

Step 13

Step 13
Salt the contents of the cauldron, and also add your favorite seasonings. I used ground peppers, a little chili, half a teaspoon of hops-suneli and a pinch of cumin.

Step 14

Step 14
Pour water over the food, stir, after boiling, turn the heat under the cauldron to moderate and cook with the lid closed for about 40 minutes. Don’t forget to add more wood so the fire doesn’t go out.

Step 15

Step 15
Meanwhile, prepare the remaining ingredients. Cut the potatoes into equal medium-sized cubes (about 1cm by 1cm).

Step 16

Step 16
Chop the garlic as finely as possible with a knife, and chop the greens as desired.

Step 17

Step 17
Add potatoes to the cauldron.

Step 18

Step 18
Next, add the bay leaf and garlic. If I have cherry tomatoes on hand, I usually use them for cooking over a fire. If desired, you can add 1 tbsp. tomato paste.

Step 19

Step 19
Stir the contents of the cauldron, taste for salt, and add more salt if necessary. If it seems to you that there is not enough liquid, then at this stage add the required amount of boiling water. Leave covered until potatoes are fully cooked (about 20 minutes).

Step 20

Step 20
Meanwhile, boil the pasta in a separate pan.

Step 21

Step 21
The finishing touches remain. Add the herbs to the cauldron; the bay leaf can be caught and discarded. It has already fulfilled its function, giving its aroma to the tomato broth.

Step 22

Step 22
Remove the cauldron from the fire and let the dish sit for 10-15 minutes.

Step 23

Step 23
You can serve lagman in deep plates, in the form of a thick soup, adding more liquid to the noodles.

Step 24

Step 24
Or on flat plates, as a hot main course.

Additional rubrics

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