Besh Barmak — Kyrgyz Meat and Noodle Platter

Shopping list

• 800 g lamb shoulder — bone-in, cut into large chunks

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• 3 piece onions — 2 halved, 1 thinly sliced

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• 2 piece carrots — peeled and halved

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• 2 piece bay leaves

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• 1 tsp black peppercorns — whole

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• 2 tsp salt

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• 400 g plain flour — for noodles

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• 180 ml water — for noodles

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• 1 tbsp vegetable oil — for noodles

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• 40 g butter

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• 0.5 tsp ground black pepper

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• 3 tbsp fresh coriander — chopped, to garnish

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Step by step

1. 1

   Place the lamb chunks in a large, heavy pot and cover with 2 litres of cold water. Add the halved onions, halved carrots, bay leaves, peppercorns, and 1 teaspoon of salt. Bring to the boil over high heat, skimming off any foam that rises.

2. 2

   Reduce the heat to low, cover, and simmer very gently for 2 hours, until the meat is completely tender and falling off the bone. Remove the meat, strain and reserve the broth, discarding the vegetables and aromatics. Shred or chop the meat, discarding bones and excess fat.

3. 3

   While the meat cooks, make the noodles. In a bowl, combine the flour, 1 teaspoon salt, water, and oil. Knead for 8– 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 30 minutes.

4. 4

   Roll the dough out on a floured surface to about 2mm thickness. Cut into wide strips roughly 5cm by 10cm. Dust with flour to prevent sticking.

5. 5

   Bring a large pot of salted water to the boil. Add the noodles in batches and cook for 4– 5 minutes until tender but still firm. Drain and toss with a little butter to prevent clumping.

6. 6

   In a frying pan, melt the remaining butter over medium heat. Add the thinly sliced onion and sauté for 8– 10 minutes until soft and golden. Season with black pepper and a pinch of salt.

7. 7

   To serve, arrange the noodles on a large platter. Top with the shredded meat and sautéed onions. Ladle some of the hot broth over the top and garnish with fresh coriander. Serve the remaining broth on the side in small bowls for sipping.