Kyrgyz Beshbarmak

Ingredients

• 3 lbs lamb, bone-in
• 1 lb wide flat noodles or pasta sheets
• 3 onions, thinly sliced
• 2 bay leaves
• 1 tbsp black peppercorns
• Fresh dill, chopped
• Salt, to taste

Instructions

1. 1Place the lamb in a large pot, cover with water, and bring to a boil, skimming any foam.
2. 2Add bay leaves and peppercorns, then simmer covered for 2 hours until the meat is very tender.
3. 3Remove the meat, strain and reserve the broth, then shred the meat.
4. 4Boil the noodles in the reserved broth until tender, then drain.
5. 5Briefly simmer the sliced onions in a ladle of hot broth to soften.
6. 6Arrange the noodles on a platter, top with shredded meat and softened onions, and garnish with dill.
7. 7Serve the remaining hot broth alongside in bowls.

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