Kazakh-style meat
Description
Cooking Kazakh-style meat takes time and patience. But if you've decided to do it, the result will not disappoint. Tender, well-cooked meat, dumplings soaked in broth, and rich soup will be your reward. Kazakh-style meat can be prepared either with lamb or beef. However, lamb is the more traditional choice and gives the dish a special charm. Read the Kazakh-style meat recipe with photos
Instructions
- 1
Step 1
Rinse the meat, cut into large pieces, place in a pot, and cover with cold water.
- 2
Step 2
Bring to a boil, skim off the foam, and simmer over low heat until done.
- 3
Step 3
Add the peeled onion, salt, bay leaf, and peppercorns to the broth 30 minutes before the end of cooking.
- 4
Step 4
While the broth is cooking, prepare the dough. To do this, mix the flour, egg, and 2 bowls of the warm prepared broth. This will give the dumplings a special flavor.
- 5
Step 5
Knead the dough.
- 6
Step 6
Shape the finished dough into a ball, place it in a plastic bag, and let it rest for half an hour.
- 7
Step 7
At the same time, remove the meat, separate it from the bones, and cut it into small pieces.
- 8
Step 8
Drain some of the broth into a separate pot. This is the "shurpa," which is used to wash down the dish. Slice 2 onions into half-rings, sprinkle with red and black pepper and salt, then pour boiling broth over them. The soaked onions will cover the meat on top.
- 9
Step 9
Roll out the dough, cut it into squares about 10x10 cm, and carefully drop the squares into the boiling broth.
- 10
Step 10
After the flatbreads are boiled, arrange the Kazakh-style meat on a serving platter. To do this, place the flatbreads on the bottom, then arrange the meat pieces on top (if the meat has cooled, pour some broth over it to warm it up). Place onions over the meat and drizzle everything with a small amount of broth. Serve together with "syrpa" in bowls, garnished with herbs and black pepper.