Kaurma Hingal

Ingredients

• 1 kg Lamb.
• 300 g flour.
• 200 g Onion.
• 200 g melted butter.
• lemon acid.
• greens.
• 1 ea 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. Dress with butter and sprinkle with Cheese.
7. Serving, garnish Lamb slices with rhombuses.
8. Serve matsoni (Caucasian sour milk) with garlic and cinnamon.