Kazakh-Style Boiled Lamb with Hand-Cut Flat Noodles

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Kazakhstan's national dish features fork-tender lamb simmered low and slow until it falls from the bone, layered over wide chewy homemade noodles and crowned with sweet brothy onions. Serve the rich meat broth alongside for a true feast-style meal traditionally enjoyed with friends.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 3 gSugar
• 56 gProtein
• 520 mgSodium
• 640 mgPotassium
• 70 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the lamb and broth

• 3 lb bone-in lamb shoulder, trimmed of excess surface fat
• 1 large yellow onion, halved
• 1 large carrot, peeled and cut in half
• 2 bay leaves
• 8 whole black peppercorns
• 1 tbsp kosher salt, plus more to taste

For the flat noodles

• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 1/2 cup lukewarm water
• 1 tsp salt
• 1 tbsp neutral oil

For the onion topping

• 2 large yellow onions, very thinly sliced into half-moons
• 1 cup reserved hot lamb broth
• 1/2 tsp freshly ground black pepper

For serving

• 1/4 cup chopped fresh parsley or cilantro
• Flaky salt and black pepper to taste
• Reserved strained lamb broth in a small bowl per person

Directions

1. Combine the lamb, halved onion, carrot, bay leaves, peppercorns, and salt in a large heavy pot. Cover with 10 cups cold water and bring slowly to a gentle boil over medium heat, skimming any foam that rises to the surface.
2. Reduce the heat to low, partially cover, and simmer quietly for 2 to 2 1/2 hours, until the lamb is completely tender and pulls cleanly away from the bone. Skim excess fat from the surface, then strain and reserve the broth.
3. Meanwhile, make the noodle dough: whisk together the flour and salt in a bowl. Make a well in the center and add the eggs, water, and oil. Mix with a fork, then knead by hand for 8 to 10 minutes until smooth and firm. Cover with a towel and rest 20 minutes.
4. Divide the rested dough into three pieces. Roll each piece on a floured surface into a thin sheet about 1/8 inch thick. Dust with flour, fold loosely, and slice into 1/2-inch-wide strips. Unfold and toss the strips with a little flour to prevent sticking; set aside.
5. Prepare the onion topping: place the sliced onions in a heatproof bowl. Bring 1 cup of the reserved lamb broth to a rolling boil and pour it over the onions. Season with pepper and a pinch of salt, cover, and let steep for 5 minutes so the onions soften and turn sweet.
6. Remove the lamb from the bones and slice or tear it into bite-sized pieces; discard the bones, carrot, and aromatics. Bring a large pot of lightly salted water to a boil and cook the noodles for 3 to 4 minutes until just tender, then drain well.
7. Mound the drained noodles on a large warm platter. Scatter the sliced lamb over the noodles, then spoon the warm brothy onions and their liquid evenly over the top. Finish with chopped parsley and a few grinds of black pepper.
8. Serve immediately on shallow plates, with individual bowls of the hot strained lamb broth alongside for sipping and moistening the noodles.

Cook’s Notes

• Use bone-in lamb shoulder or shank for the deepest, most gelatin-rich broth; boneless leg works but the broth will be lighter.
• If the dough resists rolling, let it rest another 10 minutes under a towel, gluten relaxes and it becomes much easier to roll thin.
• Taste the broth before salting the onion topping, since reducing it concentrates sodium significantly.
• The noodles cook very quickly since they are thin and fresh; pull them out as soon as they float and feel tender to avoid mushiness.
• Traditionally the dish is eaten with the hands, so set out a bowl of warm broth for dipping and moistening the noodles between bites.

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