Beshbarmak is made from mutton

Description

Today son ordered a delicious dish, and I'm not even in a second decided to cook beshbarmak. Much gossip goes around that dish someone prepares his beef, some of the horse meat, mutton, mountaineers add Kazi (horse meat sausage), even call it differently - the Beşparmak, bishbarmak - means 5 fingers, because I eat it with your hands, it is a favorite national dish of Kazakhs and Kyrgyz, and not only... you can try It in any Asian restaurant, but the way they do at home, not buying anywhere else!!! I suggest you to get acquainted with this delicious dish, the son was eating for both cheeks, and after dinner came the mother-in-law with a notebook and wrote down the recipe. For me this is the best praise!!!

Ingredients

Lamb

1 kg
Onion

6 piece
Greens
Red onion

2 piece
Butter
Water

200 g
Chicken egg

1 piece
Flour

Cooking

Lamb rinse and put to boil in a large saucepan.

When it boils, remove the foam, reduce the heat and simmer until the meat is tender about 1 hour, season with salt 20 minutes before the end of cooking, add peeled onion, sweet peas and Bay leaf for 10 minutes before the end of cooking.

From the water, egg and flour knead the dough as for dumplings, sift the flour. Remove for 30 minutes in the fridge, cover with cling film.

Roll out very thin and cut into diamond shapes, dry. The batter can prepare for the future, in this case to leave on the table for 6-7 hours, until the dough is not dry, remove the container and store in a dry place until it is not useful. I very often do so noodles, very convenient.

Fry the onions in butter.

Cut the meat into cubes, approximately 1 X 5 cm Keep warm.

Onions cut into very thin half-rings and cut another in half, marinate it in a weak solution of vinegar, can Apple, for 10 min. Then gently squeeze (be careful not to jamcat hands), it needs to be crispy, mix with greens.

The dough is cooked in the broth parts, literally 2 min. each party, when it comes up, get a slotted spoon and put into a large dish. Before cooking the dough, part of the broth to pee for filing.