Servings: 8

1½ Lbs. Lamb Shoulder (can substitute beef chuck) 1½ Lbs. Lamb Shoulder (can substitute beef chuck)
5 L Water 5 L Water
2½ Tbsp. Kosher Salt 2½ Tbsp. Kosher Salt
2 Eggs 2 Eggs
1 Cu. Warm Water 1 Cu. Warm Water
2 Cu. All-Purpose Flour 2 Cu. All-Purpose Flour
2 Russet Potatoes 2 Russet Potatoes
1 Yellow Onion 1 Yellow Onion
1 Carrot 1 Carrot
1 Tbsp. Cumin 1 Tbsp. Cumin
1 tsp. Fresh Cracked Black Pepper 1 tsp. Fresh Cracked Black Pepper
1 Tbsp. Ghee 1 Tbsp. Ghee
1 Tbsp. Butter 1 Tbsp. Butter
Fresh Dill Fresh Dill

In a medium-size pot place the meat, pour 3 L of water, add 1 Tbsp. of salt. Turn the heat on and bring the water to a slow boil.
Once the foam starts forming, use a skimmer and remove the foam. At this time turn the heat down and keep simmering the broth. You may also cover the pot with a lid halfway in order to help the meat cook faster. Simmer the broth until the meat is completely cooked and tender. This process will probably take from 40 minutes to an hour.
While the meat is boiling start working on the dough. Place warm water, ½ Tbsp. of salt and 2 eggs in a medium-size bowl. Stir the ingredients with a fork.
Start adding the flour, 1 cup at a time. Incorporate the first cup, add the second and see if you will need more. The dough should not be too hard but not too soft where it sticks to your hands.
Knead the dough well. Once you are done keep the dough in the bowl and cover plastic wrap or a lid. Let the dough rest for about 15 minutes before it is ready to be rolled out. Meanwhile, prep the vegetables, which will go into the gravy broth.
Cut the potatoes in small cubes. Roughly chop the carrot. Slice the onion and divide the sliced pieces in half.
When the meat is cooked, take it out of the pot. Remove a quarter of the remaining broth and place into a large pot. Retain the rest of the broth in the pot it's in.
Turn the heat back on under the original pot where the meat was cooking. Add the cubed potatoes, carrots and half of the onions into the broth. Cube the cooked meat and return it back into the pot with the vegetables. Add cumin, black pepper and if you think the broth is low, add a little bit of water. Adjust the salt and simmer this mixture.
In a small skillet place the ghee and butter. Turn the heat to medium and add the remaining onions. Slowly cook the onions stirring often to avoid burning. Once the color turns light golden brown, remove the onions from the warm pot.
Turn on the heat under the large pot with the quarter of the broth from before. Add 2 liters of water on top of that broth, add ½ Tbsp. salt and let the water come to boil while you are rolling the dough.
Remove the dough from the bowl it was in. Lightly flour a work surface, flour the dough and start off with creating an even-sided pancake. The flatter and larger the pancake gets, the easier it will be to start rolling the dough.
The dough should be thin. Roll the dough around the rolling pin, and slowly unroll it to a stack, in one line, by using a zigzag motion. A strict width doesn’t really matter. Anywhere between 4 to 6 inches will work. Link to Process Slice the dough log into 4-inch strips. Once you are done cutting all the strips, move everything to the side. Spread each dough one by one, one on top of another and create one line. Cut the dough stack into 2 inch squares.
Once the stock/water mixture is boiling, quickly drop dough squares into the boiling water. In order to avoid dough sticking to each other while cooking, drop each square individually. Cook the dough for about 4 minutes. If the water is over-boiling, turn the heat down to keep things manageable. Using a skimmer, remove the cooked dough squares and place on a wire rack on a baking sheet, or transfer directly to plates to serve.
Place some of the dough squares on the plate, then some of the potato mixture, some of the broth, and garnish with caramelized onions and dill.