- Lamb - 1 Kilogram (necessarily - with bones)
- Sweet pepper - 2 pieces
- Tomatoes - 4 Pieces
- Bulbs - 2 pieces
- Garlic - 3 Teeth
- Pepper spicy - 1 Piece
- Eggs of chicken - 2 pieces
- Flour - 1 Glass
- Basil fresh - - To taste
- Vegetable oil - 3 Art. spoons
- Zira - 1 Pinch
The preparation of the dish begins. It is necessary to sift the flour in a bowl and, adding 1 egg, knead the steep dough. We give the test to stand for 20-30 minutes. From the resulting test, we form small dumpling the size of a penny coin. We boil the dumplings in a lot of boiling water. As soon as the dumplings come up - we take out their noise, add them to the plate, lightly pour oil (not to stick together) and set aside. Now you need to prepare a kind of pancake, which decorate the dish when serving. To do this, pour the beaten egg into the preheated and lightly oiled cauldron. Very quickly distribute the beaten egg on the walls of the cauldron - it should turn out to be a thin pancake. Finished pancake in a couple of minutes, shift to the plate. Do not worry about the fact that the pancake breaks and falls apart - we will then cut it small after all. Now proceed directly to the mammar. First, we prepare the ingredients: separate the pulp of the lamb from the bones, cut the flesh into small pieces (as in pilaf). The onion is cut into rings, the tomatoes are finely chopped, the peppers are in small slices, the garlic is lobules. In the cauldron we heat a small amount of oil, throw pepper and garlic. Fry about 2 minutes on a quick fire, after which we shift from the cauldron to some plate. We poured some more butter into the cauldron, we throw there the mutton bones (with a small amount of meat and fat, of course). Fry to a mild golden color. Then add the meat pulp to the cauldron, fry it along with the bones - again, to a moderate goldenness. Slow down the fire, add the onion to the bowl. Fry until the onion is transparent. Add the finely chopped tomatoes to the cauldron, mix and stew on a small fire for about 15 minutes. After 15 minutes, the dish will look something like this. Now we pour 3 liters of hot boiled water into the cauldron, bring it to a boil and cook for about 40 minutes. Simultaneously with the water we put in a soup a whole pod of hot pepper - this is optional, if you like the spicy. 5 minutes before the end of cooking, we add to the cook in advance roasted garlic and pepper. Solim. Then add a pinch of zira and a fresh basil to the cauldron. Cook another 5 minutes, then remove it from the fire, cover with a lid and let it brew for 10-15 minutes. We serve as follows: we put a lot of dumplings in a bowl, fill it with soup, and decorate it with finely chopped egg pancakes. Bon Appetit!
Servings: 6-8