Lamb with dumplings in aromatic sauce

1 . Stage

Mutton - flesh with fat - cut into large cubes and fry in oil until lightly crispy.

2 . Stage

Add coarsely chopped onions and bell peppers, sprinkle with spices for lamb. My mixture includes coriander in grains, thyme, bay leaf, black pepper, red hot pepper, parsley, basil. Continue roasting the meat and vegetables until browned. Then pour in half a cup of boiling water and stew over medium heat, stirring, until the meat is soft.

3 . Stage

For the dumplings, mix the flour with dried parsley herbs, salt, add two egg whites and a pinch of salt, pour in the oil and knead a stiff dough. I made the dough in the bread maker on the Pasta mode. Let the dough rest for about 15 minutes under the bowl.

4 . Stage

Roll out the dough into thin sausages and cut into small dumplings.

5 . Stage

In the meat add tomatoes in their own juice, beaten with a blender into a homogeneous sauce. Salt, add a pinch of sugar. Bring to the boil and simmer for 5 minutes. Then put the dumplings in the sauce and stew over low heat until al dente.

6 . Stage

Mix the yogurt with the yolks. I have homemade yogurt with 4% fat.

7 . Stage

Pour into the meat. Stir well and let thicken.

8 . Stage

Lemon, hot fresh peppers, and herbs are good to accompany the dish. A glass of red wine would also be appropriate.