BeshbarmakLamb with Hand-Cut Noodles
Tender boiled lamb is served over broad, hand-cut noodles and finished with softened onion in rich broth. This comforting dish reflects the style of the celebratory meal often shared across Kyrgyz homes, where the meat and noodles are the heart of the table.
Prep
50m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Broth
- 1.2kgLamb Shoulder (cut into large pieces)
- 3lWater
- 10gSalt
Dough
- 450gAll-Purpose Flour
- 1pcsEgg
- 200mlWater
- 5gSalt
Onion Sauce
- 300gOnion (thinly sliced)
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the lamb shoulder in a large pot with the water and bring to a gentle boil. Skim off any foam, add the salt, then lower the heat and simmer for 90 to 120 minutes, until the lamb is very tender and the broth is flavorful.
- 02
Combine the all-purpose flour and salt in a bowl. Add the egg and water, then knead until the dough is smooth and firm. Cover and let it rest for 30 minutes.
- 03
Ladle hot broth into a small pan, add the onion and black pepper, and simmer for 8 to 10 minutes, until the onion is soft and lightly sweet.
- 04
Roll the rested dough into a thin sheet and cut it into broad strips or rectangles.
- 05
Bring the broth back to a full boil. Lift out the cooked lamb shoulder and keep it warm, then cook the noodle pieces for 3 to 5 minutes, until tender.
- 06
Arrange the cooked noodles on a large platter, top them with the lamb, and spoon the onion sauce over everything.
- 07
Serve immediately with bowls of the hot broth on the side.
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