| Description | | Kaurma hingal, a traditional Azerbaijan dish, will decorate your table perfectly. This dish is stewed lamb with garnish made from “boiled rhombuses ”, sprinkled with cheese. |  | | Method | | Slice lamb into pieces 25-30 g each, season to taste and sear. Chop onion finely and sauté until pale, add it to meat. Then add lemon acid, a little broth to meat and stew covered until done. Make stiff dough from flour, egg, salt and water and rollout a sheet 1 mm thick. Cut our rhombuses and put in boiling water, coo until they float to the surface. Put in a colander and let water strain. Dress with butter and sprinkle with cheese. Serving, garnish lamb slices with rhombuses. Serve matsoni (Caucasian sour milk) with garlic and cinnamon.
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| | 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). |
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