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Kaurma Hingal

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Ingredients Edit

Directions Edit

  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.

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