Dograma

Дограма · Dograma

Ingredients7

• bone-in lamb shoulder1 kg
• onions500 g
• Turkmen flatbread or other unleavened flatbread400 g
• water2 L
• salt2 tsp
• black pepper1 tsp
• fresh dill15 g

Method

1. Put the lamb in a pot with the water and a pinch of salt. Bring to a boil, skim the foam, then simmer covered until the meat is tender, about 1 hour 15 minutes.
2. Lift out the lamb, strain and reserve the broth, and pull the meat from the bones into bite-sized pieces.
3. Slice the onions thinly, season with salt and pepper, and scald briefly with a ladle of hot broth so they soften but stay sharp.
4. Tear the flatbread into rough pieces and spread them in a wide serving bowl.
5. Layer the onions and lamb over the bread, then pour over enough boiling broth to soak the bread without turning it to mush.
6. Scatter dill on top, rest a few minutes so the bread drinks the broth, and serve hot in the communal bowl.