I’ll be honest – I don’t have a very high opinion of horses.
Growing up in Nevăda, I never understood the fascination with the equine creatures. They died out in America after the ice age, along with ground sloths, sabertooth cats and wooly mammoths. They used a lot of food and water in the desert, and I always felt like that food and water was better reserved for either cattle or non-invasive species… but not horses.
I know this is not a popular opinion. I respect those who have a differing opinion. And I do have a point in bringing this up.
I have no plans to eat horse.
Just because I don’t necessarily like something doesn’t mean I want to boil it and eat it. So, for the Kazakhstan episode of this project – beshbarmak, one of the more fun-to-say foods I’ve encountered – I went with lamb.
Beshbarmak wasn’t my favorite dish. The broth I tried to make by boiling the lamb didn’t really turn out the way I expected.
Maybe it tastes better with horse?
This recipe was sourced from a few sites, including the Peace Corps and Foodista.
- 3 lbs lamb shank, bone-in
- 1/4 cup lemon juice
- 1 Tb cumin
- 1 Tb salt
- 3 medium sized onions
- 1 stalk celery
- 1 carrot
- 2 eggs
- 4 cups flour
- 1 cup chives, minced
Marinade the lamb for a few hours in the lemon juice, cumin and salt.
- Cook the lamb in a pot full of water over medium-low heat, adding sliced celery, sliced carrot and 1/2 sliced onion. Simmer for 2 1/2 hours until meat is tender.
- After about an hour, mix flour, 1 cup water and 2 eggs.
- Roll dough into 1/2-inch thick sheets. Set aside in an airtight container.
- Remove lamb from broth; reserve stock. Separate meat from bones.
- Sautee onions and carrots until carmelized. Add lamb meat.
- Using a glass or other round object, cut the sheets of dough into circular noodles/dumplings.
- Thicken about 1 1/2 cups of the sauce and set aside.
- Bring the remaining stock to a boil, add noodles and cook.
- Serve by placing lamb on a plate, surrounded by noodles, pour small amount of broth on top, sprinkle with chives. Serve broth separately in small bowls.