Entree: Kyrgyzstan – Southern Culinary Region – Оромо ➤ Oromo (Boiled lamb with hand-cut noodles in rich onion broth)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 20 min

Total 3 hrs

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or shank, whole pieces for boiling
- 10 cups (2.4 L) water
- 1 1/2 tsp (7.5 g) sea salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt for the dough
- 1 large egg
- 3/4 cup (180 ml) warm water for the dough
- 3 tbsp (45 ml) butter or lamb fat
- 3 large onions, thinly sliced (about 16 oz / 450 g)
- 1/4 cup (15 g) chopped fresh parsley or dill for garnish
- 1/2 tsp (2.5 g) ground black pepper for finishing
- 1/2 tsp (2.5 g) ground cumin (optional, regional preference)

Instructions

1. Place the bone-in lamb in a large stockpot and add 10 cups (2.4 L) cold water. Bring to a gentle boil, skimming any foam, then add 1 1/2 tsp (7.5 g) salt, peppercorns, and bay leaves. Reduce heat and simmer gently 1.5–2 hours until meat is very tender.
2. While the lamb cooks, make the noodle dough. In a bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Make a well, add egg and 3/4 cup (180 ml) warm water, and mix to form a firm dough. Knead on a floured surface 5–7 minutes until smooth. Cover and rest 20 minutes.
3. Roll the dough thin (about 1/16 in / 1.5 mm) on a floured surface. Cut into wide strips or squares about 1–1.5 in (2.5–4 cm) wide. Dust with flour to prevent sticking.
4. When the lamb is tender, remove it from the broth and keep covered. Strain the broth into a clean pot and bring it back to a simmer. Adjust seasoning with salt to taste.
5. Add the hand-cut noodles to the simmering broth and cook 4–6 minutes until tender. Remove noodles with a slotted spoon and place on a warmed serving platter.
6. Shred or slice the cooked lamb into large pieces, discarding excess bone. Arrange the lamb over the noodles.
7. In a skillet, melt butter or lamb fat over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply golden and slightly caramelized, about 15–18 minutes. Stir in 1/2 tsp (2.5 g) ground black pepper and 1/2 tsp (2.5 g) ground cumin if using.
8. Spoon the caramelized onions over the lamb and noodles. Serve immediately with a ladle of the hot broth on the side and garnish with chopped parsley or dill.