Beshbarmak

Instructions

1. Place lamb, 1 onion, and carrot in a large pot. Cover with 2 liters of water and bring to a boil. Skim off foam and simmer on low heat for 2-3 hours until meat is tender.
2. In a bowl, combine sifted flour, 1 egg, 1 tsp salt, and 200 ml water. Knead into a firm dough for at least 10 minutes until it no longer sticks to your hands.
3. Wrap dough in plastic wrap and let rest for 30 minutes.
4. Divide dough into 3 portions. Roll each portion very thin (1-1.5 mm thick) using a rolling pin.
5. Cut dough into rectangles or diamonds approximately 5-7 cm in size. Let pieces rest for 20 minutes to dry slightly.
6. Remove cooked lamb, carrot, and the whole onion from broth. Discard bones and cut meat into small pieces.
7. Slice the 2 remaining onions into half-rings. Pour hot broth over them so they are covered. Bring to a boil, add salt and pepper to taste, and simmer for 2 minutes on low heat. Remove from heat.
8. Dilute 0.5 liters of broth with water and bring to a boil. Add salt and ground pepper to taste. This will be used to cook the dough.
9. Cook dough rectangles/diamonds in batches (2-3 batches) in the boiling broth for approximately 2 minutes until cooked. Remove with a slotted spoon and place on a large serving plate.
10. Layer the cooked dough pieces on the plate, top with lamb pieces, then add the braised onions on top of the meat.
11. Garnish with chopped green onion and serve with the remaining broth on the side.