Entree: Uzbekistan – Tashkent – Naryn (Hand-cut noodle dish with tender stewed lamb in a clear seasoned meat broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) lamb shoulder, bone-in, for stewing
- 1 large onion, peeled and halved
- 6 cups (1.4 L) water (for stock)
- 1 tsp (2 g) whole black peppercorns
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- Salt and additional ground black pepper to taste
- 4 tbsp (60 g) unsalted butter or ghee
- 1 small onion, thinly sliced for garnish (optional)
- Chopped fresh cilantro or parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the lamb stock: place lamb shoulder, halved onion, peppercorns, bay leaves, and 6 cups (1.4 L) water in a large pot; bring to a gentle boil, skim any foam, then reduce to a simmer and cook, partially covered, for 1.5–2 hours until meat is very tender.
2. Remove the lamb and reserve the stock; when cool enough to handle, shred the meat finely and discard bones; strain the stock through a fine sieve and keep warm. Season the stock with salt and 1 tsp (5 g) ground black pepper to taste.
3. Make the noodle dough: in a large bowl combine 3 cups (360 g) all-purpose flour and 1 tsp (5 g) salt; stir in 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil until a shaggy dough forms; turn out and knead until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
4. Roll and cut noodles: divide dough into 2 portions; roll each portion very thin on a lightly floured surface (about 0.0394 to 0.0787 in (1–2 mm)). Fold gently and cut into long thin strips (traditionally very fine) to make kesme-style noodles; carefully separate strips and dust lightly with flour to prevent sticking.
5. Cook the noodles: bring a large pot of salted water to a boil; cook noodles in batches until al dente, about 2–3 minutes for very thin noodles; drain and rinse briefly under warm water to stop cooking.
6. Assemble Naryn: place a portion of noodles in a shallow bowl, top with shredded lamb, and ladle hot clear lamb broth over to moisten (amount based on preference; traditionally moderately brothy). Spoon melted butter or ghee (1 tbsp (15 ml) per serving) over the top.
7. Garnish and serve: finish with a few thin onion slices and a sprinkle of chopped cilantro or parsley if using. Serve immediately while broth is hot and noodles tender.

1. Prepare the lamb stock: place lamb shoulder, halved onion, peppercorns, bay leaves, and 6 cups (1.4 L) water in a large pot; bring to a gentle boil, skim any foam, then reduce to a simmer and cook, partially covered, for 1.5–2 hours until meat is very tender.
2. Remove the lamb and reserve the stock; when cool enough to handle, shred the meat finely and discard bones; strain the stock through a fine sieve and keep warm. Season the stock with salt and 1 tsp (5 g) ground black pepper to taste.
3. Make the noodle dough: in a large bowl combine 3 cups (360 g) all-purpose flour and 1 tsp (5 g) salt; stir in 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil until a shaggy dough forms; turn out and knead until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
4. Roll and cut noodles: divide dough into 2 portions; roll each portion very thin on a lightly floured surface (about 1–2 mm). Fold gently and cut into long thin strips (traditionally very fine) to make kesme-style noodles; carefully separate strips and dust lightly with flour to prevent sticking.
5. Cook the noodles: bring a large pot of salted water to a boil; cook noodles in batches until al dente, about 2–3 minutes for very thin noodles; drain and rinse briefly under warm water to stop cooking.
6. Assemble Naryn: place a portion of noodles in a shallow bowl, top with shredded lamb, and ladle hot clear lamb broth over to moisten (amount based on preference; traditionally moderately brothy). Spoon melted butter or ghee (1 tbsp per serving) over the top.
7. Garnish and serve: finish with a few thin onion slices and a sprinkle of chopped cilantro or parsley if using. Serve immediately while broth is hot and noodles tender.