Juweri gurtik

Cover the lamb with 2 L of cold water, bring to a boil and skim off the foam. Add 1 onion, season with salt and simmer over low heat for 1.5 hours until tender.

Remove the meat. Pass 300 g of boneless meat through a meat grinder or chop it finely with 1 onion, then add salt, pepper and 3 tbsp of the broth. Strain the broth.

Mix the sorghum flour (jugara) and wheat flour with a pinch of salt, pour in 200 ml of boiling water and stir with a spoon. Cover and let cool until warm, then knead into a smooth dough. If it crumbles, add water a spoonful at a time.

Roll the dough into a rope and cut into 24 pieces. Flatten each into a "coin" 6–7 cm in diameter, put the filling in the center and pinch the edges closed.

Add the diced potatoes and carrots to the broth and cook for 10 minutes.

Lower the gurtik into the broth and cook for 7–8 minutes after they float up. Add the remaining onion in half rings 2 minutes before the end.

Ladle into deep bowls together with the broth and vegetables. Slice the remaining meat and serve it separately.