Beshbarmak with Lamb

Main Dishes | Uzbek cuisine

⏳ Time

6 hours 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Beshbarmak with Lamb

Ingredients

Spices - to taste
Bay leaf - 0.1 oz
Salt - to taste
Chocolate eggs - 2 pieces
Wheat Flour - 21.2 oz
Onion - 2 pieces
Ground Black Pepper - to taste
Parsley - 2 bunches
Pork chop with bone - 45.9 oz
Water - 7 fl oz

Step by Step guide

Step 1

Wash the meat. Place the meat in a pot, cover it with cold water, and put it on the stove. Bring to a boil, reduce the heat, and skim off the foam. Simmer for 3–3.5 hours over low heat, covered, until the meat is tender and easily separates from the bone. 1–1.5 hours before the cooking is finished, add 1–2 peeled onions, 1 peeled carrot, bay leaf, allspice, and salt to the broth (adding vegetables is optional; you can just add spices and salt).

Step 2

While the broth is cooking, prepare the dough for the noodles. In a bowl, sift in 300–400 g of flour, crack in the eggs (you can beat them beforehand), add salt, and pour in water (or cold broth). Knead a stiff dough, adding more flour as needed. Knead the dough well, wrap it in plastic wrap, and let it rest for 20–30 minutes. Then, generously sprinkle the table with sifted flour and roll out the dough into a fairly thin layer. Cut the rolled-out dough into strips, and then cut the strips into diamonds. Place the diamonds on parchment paper or on a floured surface and let them dry for 30–40 minutes.

Step 3

Meanwhile, the broth and meat are ready. Using a slotted spoon, remove the meat from the broth and set it aside. Also, remove the spices from the broth and strain the broth through several layers of cheesecloth. It is preferable to cool the broth to remove the solidified fat from its surface, but if you don't have time to cool it, you can skip this step. Let the meat cool slightly, separate it from the bones, and cut or shred it into small pieces.

Step 4

Slice the onions (2 pieces) into rings or half-rings. In a frying pan, heat the fat removed from the broth or a little vegetable oil, add half of the onion (1 piece), season with a little salt, and sauté until soft. Pour 2 ladles of broth into a pot, add the second onion, sliced into rings or half-rings, generously sprinkle with freshly ground pepper, bring the broth to a boil, and cook for 1–2 minutes. Remove the onion with a slotted spoon and transfer it to a bowl. To the broth in which the onion was cooked, add another 4–5 ladles of broth, add water, and season with salt to taste. In the boiling broth with water, cook the dried diamonds in small batches for 7–8 minutes (you can place the diamonds in a sieve and shake off the excess flour; you can quickly rinse the noodles with cold water to remove any extra flour).

Step 5

Using a slotted spoon, remove the cooked noodles and transfer them to a colander to drain excess liquid, then transfer the noodles to the sautéed onions and mix to prevent the diamonds from sticking together. In this way, cook the required amount of diamonds and mix them with the sautéed onions.