Beshbarmak

Place the lamb in a large, deep pot and cover with cold water by about eight centimetres. Bring to a boil over high heat, carefully skimming off all the grey foam that rises to the surface during the first ten minutes.

Add the bay leaves, peppercorns, and one teaspoon of salt to the pot. Reduce the heat to a gentle simmer, cover with a lid, and cook for two to two and a half hours until the meat is very tender and pulls easily from the bone.

While the meat simmers, prepare the noodle dough by combining the flour, eggs, a pinch of salt, and water in a large bowl. Knead for eight minutes until the dough is smooth and elastic, then wrap in plastic and rest for thirty minutes.

Roll the rested dough out on a floured surface to about two millimetres thickness, then cut into large squares or rectangles roughly eight centimetres across. These wide, flat noodles are the hallmark of beshbarmak.

When the lamb is done, remove it from the broth and set aside to rest. Skim two tablespoons of rendered fat from the broth surface and reserve it. Keep the broth at a gentle simmer for cooking the noodles.

Cook the noodle squares in the simmering lamb broth in batches for seven to eight minutes each, removing them with a slotted spoon to a large warmed platter, arranging them in an even layer and leaving space in the centre.

In a separate skillet, sauté the sliced onions in the reserved lamb fat over medium heat for five to seven minutes until softened and starting to caramelise. Season with salt and a few spoonfuls of the hot broth.

Slice the lamb off the bones into large, generous pieces and arrange them in the centre of the noodle platter. Spoon the sautéed onions and their juices over the meat and noodles, and garnish with fresh dill and parsley.

Ladle the remaining hot broth into small individual bowls and serve alongside the platter. Guests traditionally eat beshbarmak with their fingers, tearing noodles and scooping meat in a communal, convivial fashion.