Lamb Beshbarmak
10 servings
410 minutes
Beshbarmak made from lamb is a traditional dish of Uzbek cuisine that embodies ancient nomadic traditions. Its name translates to 'five fingers' as it was originally eaten by hand. Tender lamb meat, slowly cooked in aromatic broth, pairs wonderfully with homemade noodles infused with the rich flavors of onion and spices. This dish is not only nutritious but also a symbol of friendly gatherings where sharing food is seen as an act of respect and hospitality.
1
Wash the meat. Place the meat in a pot, cover with cold water, and put on the heat. Bring to a boil, reduce the heat, and skim off the foam. Cook for 3–3.5 hours at a gentle boil, covered, until the meat is tender and easily separates from the bone. 1–1.5 hours before the end of cooking, 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).
- Lamb on the bone: 1300 g
- Onion: 2 pieces
- Bay leaf: 2 g
- Allspice peas: to taste
- Salt: to taste
2
While the broth is boiling, prepare the dough for the noodles. In a bowl, add sifted flour (300-400 g), crack in eggs (you can beat them beforehand), add salt and pour in water (or cold broth). Knead a firm dough, adding 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 place the dough on it. Take a piece of dough the size of a medium apple (wrap the rest in plastic to prevent drying out). On the floured table, roll out the dough into a fairly thin layer. Cut the rolled-out dough into strips and then cut those strips into diamonds. Place the diamonds on parchment or on a floured free surface and let them dry for 30-40 minutes.
- Wheat flour: 600 g
- Chicken egg: 2 pieces
- Salt: to taste
- Water: 200 ml
3
Meanwhile, the broth and meat are already cooked. Use a slotted spoon to 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 advisable to cool the broth to remove the solidified fat from its surface, but if there is no time to cool the broth, this step can be skipped. Let the meat cool slightly, separate it from the bones, and cut or shred it into small pieces.
- Lamb on the bone: 1300 g
4
Cut 2 onions into rings or half-rings. Heat the fat removed from the broth or a little vegetable oil in a pan, 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 sliced onion, 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 where the onion was cooked, add another 4-5 ladles of broth, pour in water and salt to taste. In boiling broth with water, cook small batches of dried rhombuses for 7-8 minutes.
- Onion: 2 pieces
- Freshly ground black pepper: to taste
- Water: 200 ml
5
Use a slotted spoon to remove the cooked noodles, transfer them to a strainer to drain excess liquid, then mix the noodles with the fried onions to prevent the diamonds from sticking together. In this way, boil the required amount of diamonds and mix them with the fried onions.
6
Remove the boiled noodles with a slotted spoon, place them in a colander to drain excess liquid, then transfer the noodles to the fried onions and mix to prevent the diamonds from sticking together. In this way, boil the required amount of diamonds and mix them with fried onions.