Lamb beshbarmak
Description
This recipe won't take much time. In our apartment building, we have neighbors from many nationalities of the former Soviet republics. We live in harmony and often gather together for various celebrations, so we are familiar with different national cuisines. I learned this recipe for lamb beshbarmak from a neighbor who lived in Kazakhstan for a long time. Preparing lamb beshbarmak at home is very easy. Here is the recipe for you. 1. First, let's prepare the broth. For the broth, it's best to use lamb with thin bones, or the hind part. Rinse the meat thoroughly, place it in a pot, and pour in water. The water should cover the meat by about two fingers' width. Put the pot on the stove and turn the heat to high. 2. Once it starts boiling, skim off the foam and reduce the heat. After about an hour, add peeled carrots and 2 onions to the broth. Simmer for approximately 2–3 hours, until the meat becomes tender and easily separates from the bone. 3. Half an hour before the broth is ready, add salt, pepper, and your favorite spices. 4. While the broth is cooking, you can start preparing the dough. In a bowl, beat the eggs with salt and water, add flour, and knead the dough. Wrap the dough in plastic wrap and refrigerate for 30–40 minutes. 5. Remove the dough from the refrigerator and roll it out thinly, about 2–3 mm thick. Cut the dough into small rhombuses or squares, approximately 4x4 cm in size. Leave them on the table to dry slightly. 6. Peel the remaining onions. You can use regular yellow or red onions—they will look very colorful. Slice them into rings or half-rings. 7. Place the sliced onions in a bowl and pour boiling broth over them. Cover and set aside. 8. The lamb is now cooked. Remove the meat from the pot and add the dough pieces to the broth. Cook for about 6–8 minutes. 9. While the dough is cooking, cut the meat into small pieces. 10. Place the cooked dough onto a large serving platter, top with the meat pieces and the prepared onions. Sprinkle with chopped fresh herbs and serve. Serve the broth separately in a bowl. That's it! :) Serve hot.