Cook the cool soup. For that, the whole lamb to put in a large pot, cover with water, bring to boil, remove the foam, reduce the heat, put the pepper, the bouquet Garni and cook for 3 hours so that the meat easily separated from the bones and the broth as rich. Salt for 40 minutes before the end of cooking. To the broth was transparent, I suggest after the first boiling it is drained, pour the meat again and then cook until tender. I do not became.

Meanwhile, prepare the dough. To do this, pour into a bowl the kefir, salt, soda, gradually add flour and knead the dough first with a spatula, then with your hands. The dough should be tight, should not stick to hands.

Pinching off from the dough small pieces, roll them too thin – I have a pellet about 3 mm.

Slice the tortillas from the pan, lay them on the laid paper baking sheet, let it dries out a bit. And while it is possible to make the sauces – I had two. In saucepan dissolve butter, add the tomato paste, black pepper, fry 5 minutes. At the end sprinkle with finely chopped cilantro. For the second sauce mix the yogurt, finely chopped garlic, season with salt and pepper, add cilantro.

When the meat in the broth is cooked, remove it with a slotted spoon, cool slightly, remove from bones and chop.

Broth bring to a boil, lower it chincarini caution one to not stick together, cook for 5-7 minutes. Put on a plate pieces of dough, meat, separately put the sauces and broth – and... here comes the fun part. The fact that khinkal, as beshbarmak, have taken arms. Take a piece of dough, dip it in the sauce, eating plain meat with broth. Can be done differently. Put in the dish khinkal, meat, pour the broth, add any sauce and there's even a spoon. But in khinkal is ready! As you wish, and eat! Bon appetit!