Thai-Kazakh Fusion Beshbarmak

local_grocery_store Ingredients

• 1 kg lamb or beef, cut into chunks
• 2 onion, halved
• 2 carrots, halved
• 4 potatoes, peeled and quartered
• 3 cups flour
• 1 egg
• 2 stalks lemongrass, smashed
• 1 inch galangal, sliced
• 4 kaffir lime leaves, torn
• 1 can coconut milk
• 2 tbsp fish sauce

restaurant_menu Method

1. 1.In a large pot, bring 3 liters of water to a boil. Add the meat, onion, carrot, lemongrass, galangal and kaffir lime leaves. Reduce the heat to low and simmer for 1 hour.
2. 2.In a large bowl, combine the flour and egg. Mix until a dough forms. Knead the dough for 5 minutes until smooth. Roll out the dough and cut into small squares.
3. 3.Add the potatoes to the pot and continue to simmer for 30 minutes.
4. 4.Add the pasta to the pot and cook for 10 minutes or until the pasta is cooked through.
5. 5.Stir in the coconut milk and fish sauce. Cook for an additional 5 minutes.
6. 6.Serve the Thai-Kazakh Fusion Beshbarmak in bowls with the broth and vegetables. Enjoy!

lightbulb_outline Tips

• chevron_rightFor a spicier broth, add some red pepper flakes or cumin to the pot. You can also add some chopped fresh herbs like parsley or cilantro for extra flavor.
• chevron_rightGarnish with some chopped peanuts and cilantro for a Thai twist!