One of the popular dishes of the peoples of Central Asia is beshbarmak lamb.Tell us how to cook this dish.
Recipe beshbarmak lamb
beshbarmak For this you will need:
- lamb (you can, of course, use beef and even horsemeat, but this is a departure from the classic recipe) - about 4-5 kg;
- kurdjuchnyj fat, if the meat is lean - 300-400 grams;
- flour - 1 cup;
- broth - 200-300 ml;
- eggs - 2-3 pieces;
- salt;
- onions - 1 kg.
beshbarmak How to cook lamb
Not always and not everywhere prefer to pair the meat.Some nations try to preserve their ancient culture, prefer to use the meat zavyalit.Its surface should dry out a bit before sending it to the cauldron.If you have up there is a special oven for drying, you should not dwell on this.You can take the lamb and pour its salt and zira.In this state, it must hold for about two to three days in a refrigerator at a temperature of zero.
important
Keep in mind one important thing when you cook beshbarmak lamb.During cooking of meat juice comes out, which is converted into a foam.Normally it take off in the cooking process.But this juice contains a protein that is useful to the organism.It is in order to save it, the meat should not cook in cold water and throw directly into the boiling.If you pre-dry the meat, it is several times to reduce the loss of a useful protein.In order to minimize its losses in unprepared lamb should cook the meat in a calico or muslin.
Cook meat
you laid the meat in boiling water in a cauldron.Once the foam is removed, lower the heat under the cauldron.The liquid should occasionally pobulkivat.Season with salt broth.You can choose any proportion, but traditionally beshbarmak lamb cooked on a large number of people, so take 5 kg of meat, and 5 liters of water.Broth will nourishing and tasty.
Knead dough
To prepare the dough, take a cup (200-250 grams) of broth, a couple of eggs, flour and a teaspoon of salt.The number can be changed.Focus on the density of the test.It must be flexible and tough.Roll out the dough into a large reservoir, then cut them into squares.
final stage of preparation
Ready Put the meat in a dish from the cauldron.If you suddenly notice that the low-fat broth turned out, put it a couple of pieces of sheep fat.Once the fat is melted and float to the surface, gather it with a spoon and reload in a saucepan with a thick bottom.To add it as part of the broth.This mixture must be protomai bow.It you need a lot about a kilogram.Simmer the onion for a long time, until it is tender and broth is absorbed fat.The remaining broth bay leaf and season with pepper.It will cook the dough.After squares cooked (it takes a little time), place them in a bowl, put the onion is soft.Meat cut into slices, slightly warm it in the broth and place the top layer.Beshbarmak lamb is traditionally served with mare's milk and katyk.
