How to cook beshbarmak from lamb

One of the popular dishes among the peoples of Central Asia is beshbarmak from mutton. Let's talk about how to properly prepare this dish.

Recipe for beshbarmak from mutton

For this beshbarmak you will need:

• Mutton (you can, of course, use beef and even horsemeat, but this is a deviation from the classic recipe) - about 4-5 kg;
• Fatty fat, if meat is lean - 300-400 grams;
• Flour - 1 glass;
• Broth - 200-300 ml;
• Chicken eggs - 2-3 pieces;
• salt;
• Onion - 1 kg.

How to cook beshbarmak from mutton

Not always and not everywhere give preference to fresh meat. Some people, trying to preserve their ancient culture, prefer to wither before eating. Its surface should be slightly dry before it is sent to the cauldron. If you do not have a special oven for drying, then do not focus on this. You can take lamb and sprinkle it with salt and zira. In this condition, it should spend about two to three days in the refrigerator at zero temperature.

Important

You should take into account one important nuance when you are preparing beshbarmak from lamb. During cooking, the juice comes out of the meat, which is converted to foam. Usually it is taken to remove during cooking. But this juice contains protein, which is useful for the body. In order to preserve it, the meat should be cooked not in cold water, but thrown immediately into boiling water. If you pre-dried meat, it will several times reduce the loss of useful protein. In order to minimize its losses in unprepared lamb, it is necessary to boil the meat in a calico or kisey.

Cook meat

You laid meat in boiling water in a cauldron. After the foam is removed, reduce the heat under the cauldron. Fluid should occasionally flip. Salt the broth. You can choose any proportions, but traditionally beshbarmak from mutton is prepared for a large number of people, so take 5 kg of meat and 5 liters of water. The broth will turn out rich and tasty.

Mix the dough

To prepare the dough, take a cup (200-250 grams) of broth, a couple of eggs, a flour with a spoonful of salt. Number can change. Focus on the density of the test. It should be elastic and steep. Roll the dough into a large layer, then cut it into squares.

Final cooking stage

Transfer the ready meat from the cauldron to the dish. If you suddenly noticed that the broth turned out to be low-fat, put a couple of pieces of fatty fat in it. As soon as the fat melts and floats on the surface, collect it with a spoon and put it in a saucepan with a thick bottom. To him, add a portion of the broth. In this mixture it will be necessary to protrude the onions. It will take you a lot, about a kilogram. Stew the onion long until it becomes soft, and the broth with the fat is not completely absorbed. Season the remaining broth with bay leaf and pepper. In it we will cook the dough. After the squares are welded (it takes a little time), put them in a bowl, put a soft onion on top. Cut the meat into slices, lightly heat it in broth and lay with the uppermost layer. Beshbarmak from mutton is traditionally served with koumiss and katyk.