Kazakh-Style Beshbarmak

Rinse the lamb on the bone, place it in a large pot and cover with 2500 ml of cold water. Bring to a boil, skim off the foam, reduce the heat and simmer covered for 3 hours, until the meat easily separates from the bones. Add 1.5 tsp salt 1 hour before it's done.

For the noodles, combine the flour, eggs, 200 ml water and 1 tsp salt. Knead a firm, elastic dough, wrap it and let it rest for 30 minutes.

Remove the cooked lamb, separate the meat from the bones and cut into wide slices. Strain the broth; set aside 500 ml for the onions and keep the rest for cooking the noodles.

Divide the dough into portions and roll each one out very thin — about 1–2 mm. Cut the sheet into strips roughly 5 cm wide, then into large diamond shapes. Lay them out on the table and let them dry for 10 minutes.

Cut the onions into rings or half-rings, pour over the reserved 500 ml of hot broth, add black pepper to taste and heat for 5 minutes after boiling, without letting the onions overcook.

Bring the remaining broth to a boil. Cook the noodle diamonds in small batches for 2–3 minutes, gently separating them so they don't stick together. Remove with a slotted spoon.

Arrange the hot noodles on a large platter, top with the lamb slices and the onions with tuzdyk, and sprinkle with parsley. Serve the hot meat broth (sorpa) separately.