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Kazakh lamb beshbarmak

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721
Kitchen Kazakh
Calorie content 156.4 kcal
Portions 6 port.
Cooking time 240 minutes
Proteins * 8.2 gr.
Fats * 7.3 gr.
Carbohydrates* 22.1 gr.
* per 100 gr. product
Kazakh lamb beshbarmak
Content

Lamb is the main ingredient in this tasty and hearty Kazakh dish, although beshbarmak made from several types of meat is considered a classic option. For cooking, choose young, unfrozen meat, preferably on the bone. Lymph nodes are removed from meat and it is recommended to salt it overnight. The dough for beshbarmak is kneaded tight, and the noodles are boiled for a short time. Of the spices, mainly coriander, pepper and bay leaf are added.

Ingredients

Cooking process

step 1 out of 12
Cut the lamb into large pieces and place in a cooking pot. Pour cold water over the meat and place on the stove. When the broth boils, remove the foam from the surface. Cook the lamb over low heat and covered with a lid for 3 hours.
step 2 out of 12
After 1.5 hours of cooking, put onion and carrots peeled from the husk into the broth. Put vegetables whole. If the meat was not previously salted, then salt the broth to your liking. Then add coriander, black peppercorns and laurel leaves to the broth for flavor. Boil the lamb so that the meat separates easily from the bone.
step 3 out of 12
While the lamb is cooking, knead the noodle dough. Sift wheat flour into a bowl on a sieve, break eggs, add a pinch of salt and pour water.
step 4 out of 12
Use a spoon to replace the dough.
step 5 out of 12
Then transfer it to a floured table and knead well with your hands. The dough for beshbarmaknaya noodles should turn out to be quite tight and moderately elastic, so add water and flour at your discretion. Roll the kneaded dough into a bun, transfer to a bag and leave for 15 minutes for proofing.
step 6 out of 12
After this time, cut the dough into several pieces and roll each piece into thin sheets.
step 7 out of 12
Then cut the sheets with a sharp knife into diamonds of any size. Sprinkle these blanks with flour and let them dry a little.
step 8 out of 12
Remove the lamb cooked by this time from the broth and cut into pieces, transfer to a separate plate and sprinkle with allspice.
step 9 out of 12
Be sure to strain the meat broth on a sieve to remove boiled vegetables and spices. Then pour half of the broth into a separate saucepan. He will be for serving the dish.
step 10 out of 12
Add some pure water to the remaining broth, boil and boil the noodles in it until tender, just do not overcook.
step 11 out of 12
Peel the rest of the onion, chop it into thick rings and fry until transparent in vegetable oil or fat from the broth.
step 12 out of 12
Now collect beshbarmak beautifully on a large platter. Place the boiled noodles on top of it. Place the fried onion rings and pieces of lamb on top of it. Decorate beshbarmak with fresh herbs. Pour meat broth into a separate bowl.Kazakh-style mutton beshbarmak can be served.
Bon Appetit!

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