Beshbarmak- Main Dish

Ingredients

• •2 kg lamb with bones (ribs with meat and some fat are okay)
• •2.5 liter water
• •Dough for noodles:
• •500 g flour
• •2 eggs
• •250 ml water 1 tsp. salt
• •Vegetable part:
• •3-4 onions
• •1 cup minced chives
• •3 T minced parsley
• •1 tsp ground black pepper
• •Optional:
• •1 onion 1 carrot
• •3 T oil

Directions

1. 1Cooking:
2. 2Make a rich broth of the lamb by cooking it on slow heat for 2.5 hours under a lid, until the meat is easily separated from the bones.
3. 3While lamb is cooking, make dough by rolling it into circles 30 cm in diameter and 2 mm in width.
4. 4When lamb is ready, take it out of the broth, remove the bones, and cut the meat into bite-sized slices.
5. 5Optional:
6. 6Chop one onion and one carrot and fry in a skillet together with sliced meat for a few minutes, until onions become golden. (This is not a part of an ancient recipe, but people sometimes prefer it in this way.) Cook noodle circles in the broth.
7. 7Serving:
8. 8Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions cut into thin rings. Broth is served separately in pialas, which are Chinese-style cups without handles. Sprinkle broth with chopped chives and parsley.