Kaurma Hingal

Ingredients

 * 1 kg lamb
 * 300 g flour
 * 200 g onion
 * 200 g melted butter
 * lemon acid
 * greens
 * 1 egg
 * salt
 * 100 g salted cheese (brynza)

Directions

 * 1) Slice lamb into pieces 25-30 g each, season to taste and sear.
 * 2) Chop onion finely and sauté until pale, add it to meat.
 * 3) Then add lemon acid, a little broth to meat and stew covered until done.
 * 4) Make stiff dough from flour, egg, salt and water and rollout a sheet 1 mm thick.
 * 5) Cut our rhombuses and put in boiling water, coo until they float to the surface.
 * 6) Put in a colander and let water strain.
 * 7) Dress with butter and sprinkle with cheese.
 * 8) Serving, garnish lamb slices with rhombuses.
 * 9) Serve matsoni (caucasian sour milk) with garlic and cinnamon.