Beshbarmak is a meat dish of Central Asian cuisine. In translation, the word "beshbarmak" means "five fingers", since this dish was eaten with hands, gripping with all fingers. To prepare it, you need special noodles, you can buy it ready-made or make it yourself.
Lamb beshbarmak recipe
To prepare mutton beshbarmak in a slow cooker, take the following products: 1, 5-2 kg of lamb, 1-1, 2 kg of potatoes, 2 eggs, 350 g of premium flour, 1 tbsp. vegetable oil, 2 pieces of onions, water, black peppercorns, salt - to taste.
Pour flour into a bowl, make a depression in the center of the slide, put salt, pour in eggs, add vegetable oil. Knead the dough. Roll it out very thinly and cut into 4x4 cm pieces. Leave them on the table to dry.
Wash the meat and cut it into small pieces. Put them in a multicooker, fill them completely with water. Set the Steam program for 1 minute. During this time, the water in the multicooker will boil. Open the multicooker, pour the first broth into a separate bowl.
Rinse the meat, put it back in the slow cooker, add salt, black peppercorns, pour water no higher than the upper mark in the bowl. Turn on the "Extinguishing" mode for 3 hours. The braising time depends on the quality of the meat. After two hours, add the peeled and halved potato tubers to the multicooker. Peel and coarsely chop the onion, fill it with some of the broth in which the meat was cooked, and place on the stove. Bring broth to a boil and turn off heat.
Put the prepared meat and potatoes from the multicooker, and leave the broth. Turn on the "Cooking for the park" mode for 30 minutes, during this time you need to cook noodles in a multicooker. Put it in a multicooker in batches, each batch is prepared very quickly. Put the finished noodles on a plate, on top of it - potatoes and lamb, and sprinkle on top with onions stewed in broth and finely chopped green onions. Serve the beshbarmak hot.
In addition to beshbarmak, you can serve strained broth in which lamb was cooked.
Pork beshbarmak with mushrooms
To make pork with mushrooms, you need 300 g of pork, 70-100 g of chopped dried mushrooms, 2 potatoes, 2 onions, 1 egg, 1/3 cup of water, 1 glass of flour, a little salt and pepper.
Soak dried mushrooms for several hours. Cut the pork into small pieces. Wash and dice the potatoes, cut the onion into half rings. Place the pieces of pork in a multicooker bowl and place the potato cubes on top. Sprinkle potatoes with onions, put mushrooms, add a little water, salt, pepper. Set the "Extinguishing" mode for 50 minutes.
While the meat is cooking, knead the egg dough, 1/3 cup water, flour, roll out and cut the noodles into squares. Boil it in a saucepan of boiling salted water. It takes 1 minute to cook.
To prevent the noodles from being dry, pour some broth into the finished beshbarmak before serving.
Put the noodles on a dish, and on it the cooked meat with mushrooms and potatoes.
