One of the popular dishes among the peoples of Central Asia is lamb beshbarmak. Let's talk about how to cook this dish.
Lamb beshbarmak recipe
For a real beshbarmak you will need:
- lamb (you can, of course, use beef and even horse meat, but this is a departure from the classic recipe) - about 4-5 kg;
- fat tail fat, if lean meat - 300-400 grams;
- flour - 1 glass;
- broth - 200-300 ml;
- chicken eggs - 2-3 pieces;
- salt;
- onions - 1 kg.
How to cook lamb beshbarmak
Not always and not everywhere prefer fresh meat. Some nations, trying to preserve their ancient culture, prefer to wilt meat before eating. Its surface should dry out a bit before sending it to the cauldron. If you do not have a special oven for drying, then you should not focus on this. You can take lamb and sprinkle it with salt and zira. In this condition, she should spend about two to three days in the refrigerator at zero temperature.
Important
One important caveat to keep in mind when preparing lamb beshbarmak. During cooking, the juice comes out of the meat, which is converted into foam. Usually it is customary to remove it during cooking. But this juice contains protein that is good for the body. It is in order to preserve it, the meat should not be cooked in cold water, but tossed immediately into boiling. If you previously dried the meat, then this will reduce the loss of healthy protein several times. In order to minimize its loss in unprepared lamb, you should cook the meat in calico or muslin.
Cook meat
You put the meat in boiling water in a cauldron. After the foam is removed, reduce the heat under the cauldron. The fluid should occasionally gurgle. Salt the broth. You can choose any proportions, but traditionally lamb beshbarmak is prepared for a large number of people, so they take 5 kg of meat and 5 liters of water. The broth will turn out rich and tasty.
Knead the dough
To prepare the dough, take a cup (200-250 grams) of broth, a couple of eggs, flour with a spoon of salt. Quantity can change. Focus on the density of the test. It should be elastic and cool. Roll the dough into a large layer, then cut it into small squares.
The final stage of preparation
Transfer the finished meat from the cauldron to the dish. If you suddenly noticed that the broth turned out to be non-greasy, put in it a couple of pieces of fat tail fat. As soon as the fat melts and floats to the surface, collect it with a spoon and transfer to a stewpan with a thick bottom. Add part of the broth to it. In this mixture, you need to beat the onions. You will need a lot of it, about a kilogram. Stew the onion for a long time until it is soft, and the broth with fat is not completely absorbed. Season the remaining broth with bay leaf and pepper. We will cook the dough in it. After the squares are cooked (it will take a little time), put them in a bowl, put a soft onion on top. Cut the meat into slices, lightly heat it in the broth and lay it in the topmost layer. Lamb beshbarmak is traditionally served with koumiss and katyk.