Kazakh meat or besbarmak (beshbarmak) is a simple dish. In principle, it can be prepared from any meat, but lamb (dorsal-blade part) is traditional.
Ingredients:
- 1-1.5 kg of meat (lamb);
- 2 large heads of white onions;
- 200 g of barmacless noodles;
- salt, ground black pepper.
Preparation:
- Meat must be completely thawed if it was in the freezer prior to cooking. Be sure to rinse the piece of meat under running water, it will wash away excess dirt, random lint and small fragments of bones.
- Place the processed lamb in a saucepan to size, pour cold water to hide the meat, put on high heat.
- After the contents of the pan boil, foam will form on the surface of the water, it must be removed. Then the meat can be salted to taste, reduce the heat to a minimum, cook for 2, 5-3 hours (until fully cooked). During this period of time, fat will be released on the surface of the broth, remove it with a spoon into a separate bowl (saucepan or mowing mat).
- Carefully remove the finished lamb from the pan, cool to such an extent that you can work with it with your hands and not burn yourself. If the meat is on the bone, then separate it from the bones. Disassemble the meat pulp into large fibers or cut into medium pieces, put in a separate container.
- Peel the onion and cut into rings (not very thin), put on top of the meat.
- Pour the lamb and onion with the fourth part of the broth (remaining after cooking the meat), put on the fire and simmer for about 10 minutes after boiling. Ground pepper can also be added here.
- In the rest of the broth, cook special noodles for besbarmak, another name is juice for besbarmak. You can make it yourself or immediately buy packaging in the store, it cooks quickly.
- Put the ready-made juices in a layer on a wide dish, pour over the fat that was collected earlier from the surface of the broth, lay out the meat and onions, sprinkle with black powdered pepper and freshly chopped herbs if desired.
