Mutton paprikash with dumplings
Last Updated on
ingredients
800 g mutton shoulder 1 tbsp lard 1 pk onion 2 pk garlic tomatoes salt, cumin, ground black pepper, ground red pepper dumplings
step
1.
Wash the boneless mutton (neck, flank), cleaned of excess tallow, and let it drain. Cut the mutton into even pieces, about 5 pieces per portion.
2.
Fry finely chopped onion in lard until golden brown, add pressed garlic, cumin, ground red pepper, fry. Bring to a boil and add the chopped mutton, season with salt and simmer in its own juices, stirring occasionally. Add the chopped peeled tomatoes season and simmer. If more juice is needed, pound the mutton into fat, dust with flour, fry and pour in water or broth.
3.
Place the soured dumpling in a steamer pot and bring the water to the boil. Then prick the dumpling with a fork and steam covered for about 20 min at a moderate heat. Do not uncover the dumpling during steaming. Remove the finished steamed dumpling and prick it several times with a fork.
