Lamb and Noodles Recipe from Kazakhstan - Beshbarmak

horse meat

🥗Healthier: beef

💰Cheaper: chicken

Beef is more readily available, while chicken is a budget-friendly alternative.

broth

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock adds flavor without meat.

Spread out lamb chops in a pot and cover with 2 liters of water.

Bring water to a boil on high heat.

Reduce heat to simmer and skim off impurities.

Add 3 bay leaves and cover the pot, simmer for a couple of hours.

Reserve 600 milliliters of stock for the sauce and bring it to a boil, then simmer for 20 minutes.

In a bowl, combine 300 grams of bread flour and a pinch of salt.

Add 1 egg and 100 milliliters of reserved stock to the flour and mix until a dough forms.

Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.

In a pan over medium-high heat, add oil, 4-5 cloves of garlic, and 2 medium onions cut into semi-circles.

Sweat the onions and garlic, then add reduced stock and season with salt and pepper.

Remove the lamb from the pot and reserve some broth for soup.

Bring the remaining broth to a boil for cooking the noodles.

Roll out the rested dough to about 1 millimeter thick and cut into 5 by 8 centimeter rectangles.

Cook the raw pasta in boiling broth for a few minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens