Laghman Cooked over a Fire in a Cauldron
An incredibly aromatic and delicious dish with the scent of a campfire. When outdoors with friends and loved ones, sometimes you want to cook something unusual and very tasty. Treat yourself and everyone around you to an incredibly bright and rich laghman cooked in a cauldron.
Updated : 25 March, 2026
Easy
About 45 min.
Ingredients
1500 grams
Pork
700 grams
Macaroni
500 grams
Carrot
350 grams
Onion
600 grams
Tomato
300 grams
Bell pepper
900 grams
Potato
25 grams
Garlic
3500 milliliters
Water
0.5 cup
Vegetable oil
2
Laurel leaf
to taste
Dry spices
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients you will need to cook laghman in a cauldron over a fire. In my opinion, the most delicious laghman is made with beef, veal, or lamb, but you can also use pork, turkey, or poultry meat. This time I used a piece of pork neck.
Step 2
Peel the potatoes, onion, carrot, and garlic. Cut the bell pepper in half and remove the seeds and core. Rinse all the vegetables, including the tomatoes, in clean water. Wash the potatoes thoroughly with a brush or sponge to remove any remaining dirt.
Step 3
Cut the onions and pepper into half-rings or small cubes, whichever you prefer. It is better to cover the potatoes with cold water at this point, otherwise they may darken.
Step 4
Cut the carrot into batons or grate it on a coarse grater.
Step 5
Rinse the meat in water and pat it dry with paper towels. Cut the pork into small pieces, about the size of a matchbox.
Step 6
Chop the tomatoes into small cubes or wedges.
Step 7
Light the fire. Pour vegetable oil into the cauldron and wait until it is hot. Keep the heat at maximum, because during the first stages the ingredients need to fry.
Step 8
Add the meat to the cauldron and, stirring constantly with a skimmer, fry the pieces until a golden crust appears. This will take about 7-10 minutes, depending on how strong the fire under your cauldron is.
Step 9
Next add the bell pepper and onion to the meat and fry, stirring constantly, for about 2 minutes.
Step 10
Then it is time for the carrot.
Step 11
Stir everything and cook for 5 minutes over high heat so that all the vegetables brown slightly.
Step 12
Add the tomatoes to the cauldron. It is better to use seasonal tomatoes; they are fleshier, juicier, and have a slightly sweet taste.
Step 13
Salt the contents of the cauldron and add your favorite seasonings. I used ground peppers, a little chili, half a teaspoon of khmeli-suneli, and a pinch of cumin.
Step 14
Pour in water, stir, and after it comes to a boil reduce the heat under the cauldron to medium. Cook everything under a closed lid for about 40 minutes. Do not forget to add firewood so the fire does not go out.
Step 15
Meanwhile prepare the remaining ingredients. Cut the potatoes into evenly sized medium cubes, about 1 cm by 1 cm, about 0.4 by 0.4 inch.
Step 16
Chop the garlic as finely as possible with a knife, and chop the herbs however you like.
Step 17
Add the potatoes to the cauldron.
Step 18
Then add the bay leaf and garlic. If I have cherry tomatoes on hand, I usually use them for dishes cooked over a fire too. If you like, you can add 1 tablespoon of tomato paste.
Step 19
Stir the contents of the cauldron, taste for salt, and add more if needed. If it seems to you that there is not enough liquid, add the required amount of boiling water at this stage. Leave it under a closed lid until the potatoes are fully cooked, about 20 minutes.
Step 20
Meanwhile boil the noodles in a separate pot.
Step 21
The final touches remain. Add the herbs to the cauldron; the bay leaf can be fished out and discarded. It has already done its job by giving its aroma to the tomato broth.
Step 22
Remove the cauldron from the fire and let the dish rest for 10-15 minutes.
Step 23
Laghman can be served in deep bowls like a thick soup, adding more liquid to the noodles.
Step 24
Or on flat plates, as a hot main course.
Author note
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