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Classic lamb beshbarmak

0
1518
Kitchen Kazakh
Calorie content 156.4 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 8.2 gr.
Fats * 7.3 gr.
Carbohydrates* 22.1 gr.
* per 100 gr. product
Classic lamb beshbarmak
Content

It is not difficult to prepare a classic mutton beshbarmak, and this dish is accessible even to those housewives who know how to fry only cutlets. Products available. This delicious dish is usually prepared for a large group of guests.

Ingredients

Cooking process

step 1 out of 21
For beshbarmak, take lamb on the bone or tenderloin. Rinse it with cold water, dry it with napkins and cut into large pieces to cook faster.
step 2 out of 21
Then put the pieces of lamb in a large saucepan, pour 3 liters of clean water and cook. Cooking meat takes a long time in preparing this dish, so it can be cooked beforehand.
step 3 out of 21
Bring the broth to a boil, remove the froth from the surface and cook the lamb over low heat and under a closed lid for 2.5 hours.
step 4 out of 21
During this time, knead the noodle dough. Break two eggs into a bowl for kneading dough, add a pinch of salt and pour the required amount of flour through a sieve.
step 5 out of 21
Knead the dough well with your hands to make it tight and homogeneous. If it is very tight and does not mix well, then add 1-2 tablespoons of water.
step 6 out of 21
Then roll the dough into a bun, wrap it in plastic wrap or a bag and leave to rest for 30 minutes.
step 7 out of 21
Cut the rested dough into several pieces.
step 8 out of 21
Roll each piece with a rolling pin into thin sheets no more than 3 mm thick.
step 9 out of 21
Then cut the sheets into diamonds of any size. For this dish, the noodle pieces are usually cut into large pieces.
step 10 out of 21
Leave the noodle slices on the table for a while to dry out a little.
step 11 out of 21
30 minutes before the end of cooking the lamb, put the peeled carrots, salt, one onion and spices to your liking in the broth.
step 12 out of 21
Transfer the cooked lamb from the broth to a plate and use your hands to separate the meat into small pieces.
step 13 out of 21
Be sure to strain the broth on a sieve.
step 14 out of 21
Peel the rest of the onions and cut into half rings.
step 15 out of 21
Fry one part of the chopped onion for 2-3 minutes in a skillet.
step 16 out of 21
Transfer the other part to a small saucepan, add a little broth to it and cook over low heat for 2 minutes.
step 17 out of 21
Transfer the cooked onion to a plate, salt and pepper and cool slightly.
step 18 out of 21
Cook prepared beshbarmak noodles in meat broth. To prevent it from sticking together, you can cook in portions, just do not overcook.
step 19 out of 21
Throw the cooked noodles in a colander.
step 20 out of 21
Then stir it a little with the fried onions.
step 21 out of 21
Collect beshbarmak on a beautiful dish. Put pieces of lamb in the middle of it. Put boiled onions on top of the meat. Place the noodles with fried onions around the meat. Pour the meat broth into separate bowls or cups. Lamb beshbarmak is ready. You can serve the dish to the table.
Bon Appetit!

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