Khinkali with lamb

Khinkali with lamb

Ingredients

  • 200 g lamb
  • 75 g of fat tail (lamb fat)
  • 1 bulb onion
  • 400 g sifted flour
  • 250 ml of cold (ice) water
  • 1 tbsp sunflower oil
  • 1.5 tsp. ground black pepper
  • ½ Tsp cumin
  • salt to taste and herbs

Method of preparation

  • To create a test in the flour, add the butter, salt and pour the icy water. All mix well, the dough aside for half an hour. For the stuffing: mutton fat, onions – put into a meat grinder. Then the minced meat, sprinkle with spices and salt.
  • The dough is again kneaded thoroughly, cut into pieces, each needed to roll out a very thin layer. In the center of each obtained pellet, put the stuffing and connect the edges of the dough to make a pouch. Boiled khinkali in boiling water for about 15 minutes.
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