Kulchotai (Gulchatai)

Place the lamb in a pot, pour in 2000 ml of water, bring to a boil, skim off the foam, and simmer over low heat for 60–75 minutes until the meat is tender.

Knead a dough from wheat flour, egg, 100 ml water, and 0.5 tsp salt. Cover and let it rest for 20 minutes.

Remove the lamb from the broth, cut into wide thin slices, and return it to the pot. Cut the onion into rings, the carrot into half-rings, and the potato into large chunks.

Add the onion, carrot, potato, 1 tsp salt, and black pepper to the broth; simmer over low heat for 20 minutes, until the vegetables are almost tender.

Roll out the dough into a thin sheet, dusting the work surface with wheat flour, and cut into squares about 6–8 cm.

Remove the lamb and vegetables from the broth. Drop the dough squares into the boiling broth in batches and cook for 8–10 minutes until tender.

Arrange the dough on a large platter, then top with the lamb, onion, carrot, and potato. Serve the broth separately; drizzle the finished dish with vegetable oil, if desired.