Kazakh Beshbarmak with Boiled Lamb, Noodles and Onion Sauce

What you need

• 1.2 kg (2 1/2 lb) bone-in lamb, shoulder, shank or ribs, in large pieces
• 4 onions, 1 peeled and left whole for the pot, 3 sliced into thin half rings for the sauce
• 2 bay leaves
• 8 black peppercorns
• 400 g (3 1/4 cups) all-purpose flour, plus extra for dusting
• 1 large egg
• 1 tbsp coarse salt, for the pot, plus more to taste
• 1 tsp ground black pepper
• 1 bunch flat-leaf parsley, finely chopped

Method

Restated from the original video

1. 1

   Rinse the lamb and put it in a large pot. Cover with cold water by 5 cm (2 in).

2. 2

   Bring to a boil and skim off the grey foam for the first 10 min.

3. 3

   Add the whole onion, bay leaves and peppercorns. Lower the heat until the surface barely trembles, partly cover and simmer for about 2 hours, until the meat is very tender and close to falling off the bone.

4. 4

   After the first hour, ladle 150 ml of broth into a cup and let it cool completely.

5. 5

   Add the coarse salt to the pot for the last 30 min.

6. 6

   For the noodle dough, mix the flour with the egg, a pinch of salt and the cooled broth. Knead 8 min into a stiff, smooth dough, adding a spoon of water only if it stays crumbly. Wrap and rest 30 min.

7. 7

   Roll the dough as thin as possible, about 1 mm, dusting with flour. Cut into diamonds or squares about 6 cm (2 1/2 in) wide.

8. 8

   Lift the lamb onto a board and cover loosely. Strain the broth back into the pot.

9. 9

   Spoon 4 tbsp of fat from the top of the broth and 200 ml of broth into a wide frying pan. Add the sliced onions and simmer gently for 10-12 min, until soft and translucent.

10. 10

    Season the onion sauce with the ground pepper and salt to taste, then stir in half of the parsley.

11. 11

    Bring the broth to a boil. Cook the noodles in batches for 2-3 min after they float up, then lift them out with a slotted spoon.

12. 12

    Cut the meat off the bones and slice it thinly.

13. 13

    Spread the noodles on a large platter, pile the lamb on top and spoon over the onion sauce. Scatter with the remaining parsley.

14. 14

    Ladle the hot broth into bowls and serve alongside.

Imported from povarixa.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.