Kazakh Beshbarmak (Five Finger Dish) with Lamb and Noodles

Place the lamb shoulder pieces in a large pot and cover with 8 cups of cold water. Add 1 tablespoon of salt and the quartered onion. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2 hours, or until the lamb is very tender and easily pulls from the bone. Skim any foam that rises to the surface during the first 30 minutes of cooking.

While the lamb simmers, prepare the noodles. In a large bowl, combine the flour, eggs, and 1/4 cup of water. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Once the lamb is tender, carefully remove it from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the cooked onion. Keep the broth warm over low heat.

Shred the cooled lamb meat into bite-sized pieces, discarding any bones or excess fat.

Roll out the noodle dough very thinly on a lightly floured surface, aiming for a thickness of about 1/16 inch. Cut the dough into wide, rectangular noodles, approximately 2 inches by 3 inches.

In a separate skillet, heat the vegetable oil over medium heat. Add the thinly sliced onion and cook for 10-12 minutes, stirring occasionally, until deeply caramelized and golden brown.

Bring a portion of the lamb broth to a rolling boil in a wide pot. Cook the noodles in batches for 2-3 minutes, or until al dente. Remove the cooked noodles with a slotted spoon and arrange them on a large serving platter.

Arrange the shredded lamb meat over the noodles. Ladle some of the hot broth over the lamb and noodles. Top generously with the caramelized onions and chopped fresh dill. Serve immediately with additional broth on the side for dipping or sipping.

Traditionally, Beshbarmak is eaten with your hands, combining a piece of noodle, lamb, and onion. Enjoy!