Beshkarma Ingredients: 2 kg lamb with bones (ribs with meat and some fat are OK)
2.5 liter water
Dough for noodles:
500 g flour
2 eggs
250 ml water - 1 teaspoon salt
vegetable part:
3-4 onions
1 cup minced chives
3 tablespoon minced parsley
1 teaspoon ground black pepper
optional:
1 onion and 1 carrot,
3 tablespoons oil
Cooking:
Make a rich broth of lamb by cooking it on slow hit for 2.5 hours under a lid until meat is easily separated from the bones. While lamb is cooking make dough by rolling it into circles 30 cm in diameter and 2mm in width. When lamb is ready take it out of the broth, remove bones and cut into not too big slices. Optional: Chop 1 onion and one carrot and fry on skillet together with sliced meat for a few minutes until onions become golden. (It's not a part of an ancient recipe, but people sometimes prefer it in this way.) Cook noodle circles in the broth. Serving: Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions that were cut into thin rings. Broth is served separately in pialas, Chinese style cups without handles. Sprinkle broth with chopped chives and parsley.
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