Kazakhstan: Beshbarmak ๐Ÿ‡ฐ๐Ÿ‡ฟ

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I’ll be honest โ€“ I don’t have a very high opinion of horses.

Growing up inย Nevฤƒda, I never understood the fascination with the equine creatures. They died out in Americaย afterย 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 speciesโ€ฆ 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.

Boil the lamb, onion and celery for a couple of hours.

Boil the lamb, onion and celery for a couple of hours.

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 โ€“ beshbarmak, one of the more fun-to-say foods I’ve encountered โ€“ 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.

Ingredients

  • 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

Instructions

  1. Round noodles! Boil them in the lamb broth.

    Round noodles! Boil them in the lamb broth.

    Marinade the lamb for a few hours in the lemon juice, cumin and salt.

  2. 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.
  3. After about an hour, mix flour, 1 cup water and 2 eggs.
  4. Roll dough into 1/2-inch thick sheets. Set aside in an airtight container.
  5. Remove lamb from broth; reserve stock. Separate meat from bones.
  6. Sautee onions and carrots until carmelized. Add lamb meat.
  7. Using a glass or other round object, cut the sheets of dough into circular noodles/dumplings.
  8. Thicken about 1 1/2 cups of the sauce and set aside.
  9. Bring the remaining stock to a boil, add noodles and cook.
  10. 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.

 

Lamb. Noodles. Vegetables. No horse.

Lamb. Noodles. Vegetables. No horse.

 

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