Kirgizian Lamb Recipe: Beshbarmak


Beshbarmak is meant to be eaten with the hands hence the dish name: Besh is Kirgizian for five, barmak is for finger. Beshbarmak consists of home made noodles, boiled meat, and bouillon poured over the dish. Traditional meat is horse meat, which is now replaced by lamb.

Ingredients:
2 kg lamb with bones (about 4 pounds)
2.5 liter water + 250 ml (250 ml is about 8 ounces)
1 teaspoon salt
3 + 1 onions
1 cup chopped chives
3 tablespoon chopped parsley
1 teaspoon ground black pepper
1 carrot
3 tablespoons oil
Homemade noodles

Instructions:
Make a rich lamb broth cooking it until meat easily comes off the bones. Remove bones and cut the meat into slices. Cook noodle circles or squires in the broth.

In a heavy skillet, cook vegetables until tender, add the meat, and continue cooking until the onions are golden-brown.

In individual soup bowls, combine the noodles, vegetables and lamb, pour the broth over each serving. Serve very hot.