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, cook until they float to the surface.
6. Put in a colander and let water drain.
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.