Lamb dumpling in aromatic sauce
262 - -
Ingredients for Lamb dumpling in aromatic sauce
- Lamb - 500 g
- Onion - 1 piece
- Red sweet pepper - 1 piece
- Spices - 1 tbsp
- Tomatoes in own juice - 400 g
- Vegetable oil - 1 tbsp
- Yogurt - 250 ml
- Yolk egg - 2 PCs
- Sugar - 1 tsp.
- Salt - to taste
- Semolina - 3/4 stack.
- Flour - 1 Cup.
- Egg white - 2 PCs
- Water - 1/2 stack.
- Vegetable oil - 2 tbsp
- Parsley - 2 tbsp
- Salt - 1 depot.
Step by step instruction of cooking Lamb dumpling in aromatic sauce
Mutton – the flesh with fat - cut into large cubes and fry in oil until light brown.
Add chopped onion and bell pepper, sprinkle with spices for lamb. Part of my mix includes coriander seeds, thyme, Bay leaf, black pepper, red hot pepper, parsley, and Basil. Continue to cook meat with vegetables until just brown. Then pour half a Cup of boiling water and simmer over medium heat, stirring occasionally, until the meat is tender.
For the dumplings, mix the flour with the semolina TM "Mistral"and dried parsley, season with salt, add two of protein and a pinch of salt, pour in the oil and knead elastic dough. I made the dough in the bread maker on the Paste mode. Let the dough rest for about 15 minutes under the bowl.
Roll out dough thin sausage and cut into small dumplings.
To the meat add the tomatoes in own juice, a broken blender into a homogeneous sauce. Season with salt, add a pinch of sugar. Bring to boil and saute for 5 minutes. Then put the gnocchi in the sauce and simmer over low heat until the state of al dente.
Yogurt mixed with egg yolks. I have homemade yogurt with fat content of 4%.
Pour into the meat. Mix well and allow to thicken.
The dish is well served with lemon, spicy fresh pepper, and fresh herbs. A glass of red wine as well.