Kazakh-style lamb beshbarmak
Description
The dish is prepared without unnecessary complications. 1. To make Kazakh-style lamb beshbarmak at home, first wash the meat and place it in a large pot. 2. Add 1 whole onion and set the pot on the stove. Once boiling, reduce the heat to minimum and let it simmer for at least 2–2.5 hours. 3. Meanwhile, prepare the dough. Mix flour, salt, and egg, gradually adding cold water. Knead a firm dough, similar to dumpling dough. 4. During cooking, skim off any foam that forms to keep the broth clear. Season with salt to taste. 5. Carefully remove the cooked lamb from the broth and let it cool slightly. 6. Roll the dough very thin and cut it into squares. Add them to the broth and cook for 10–15 minutes. 7. Chop the fresh herbs and slice the onion into thin half-rings. Pour a small amount of broth over the onions. 8. Place the noodles and onions onto a serving plate. 9. Top with pieces of meat and sprinkle generously with herbs. 10. Serve the remaining broth in small bowls (piyala), adding a pinch of herbs. It's delicious for sipping alongside the dish. That's the whole secret of making Kazakh-style lamb beshbarmak. The finished dish is now ready to serve.