Entree: Russia – Caucasus Russia – хинкал ➤ Khinkal (Boiled pieces of dough served with spiced meat broth and garlic-yogurt sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs 30 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1 large egg
- 1/2 cup (120 ml) warm water, plus more as needed
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 2 lb (900 g) lamb shoulder, bone-in
- 1 large onion, roughly chopped (~8 oz / 225 g)
- 2 medium carrots, chopped (~6 oz / 170 g)
- 4 garlic cloves, peeled and divided
- 1 tbsp (15 ml) tomato paste
- 6 cups (1,440 ml) water
- 2 bay leaves
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) butter
- 1 cup (240 g) plain yogurt
- 2 cloves (approx. 6 g) garlic, crushed and mixed into yogurt
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste

Instructions

1. Make the lamb broth: In a large pot, heat 1 tbsp (15 ml) oil over medium-high heat. Brown the lamb shoulder on all sides, 6–8 minutes. Add the chopped onion, carrots, and 2 smashed garlic cloves and cook 3–4 minutes until softened.
2. Stir in the tomato paste, then add 6 cups (1,440 ml) water, bay leaves, ground coriander, cumin, and 1/2 tsp (1 g) black pepper. Bring to a boil, reduce heat, cover, and simmer gently 1.5–2 hours until lamb is tender and falling from the bone.
3. Meanwhile, make the dough: In a bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Whisk the egg with 1/2 cup (120 ml) warm water and 2 tbsp (30 ml) oil, then pour into the flour. Mix to form a soft dough, adding a little more water if dry. Knead 5–7 minutes until smooth. Let rest 20 minutes covered.
4. Shred the cooked lamb meat off the bone into bite-size pieces and set aside. Strain the broth into a clean pot, reserving solids; skim fat if desired and keep broth hot.
5. Roll the dough out on a lightly floured surface to about 1/8–1/4 inch (3–6 mm) thickness. Cut into 1–1.5 inch (2.5–4 cm) squares or tear into irregular pieces. Dust lightly with flour.
6. Bring the reserved broth to a simmer. Drop the dough pieces in batches into the simmering broth and cook 4–6 minutes until puffed and tender. Remove with a slotted spoon and place in a warmed serving dish.
7. To finish the sauce, melt 2 tbsp (30 g) butter in a small skillet over medium heat and sauté 2 garlic cloves minced until fragrant, 1 minute. Stir a few spoonfuls of hot broth into the garlic butter and pour over the cooked dough pieces. Scatter shredded lamb on top and ladle extra broth at the table.
8. Prepare the garlic-yogurt: Mix 1 cup (240 g) plain yogurt with 2 crushed garlic cloves and salt to taste. Serve alongside the khingal so diners spoon yogurt over portions and garnish with chopped parsley.