Roast "by Crimean"

600 g Breast of lamb

600 g Potato

400 g sour cream sauce

180 g wheat flour
some flour to choose? we'll show

100 g apples

40 g onions

40 g ghee

40 g tomato paste

40 g raisins

20 g red port

1 egg

Lamb chop into pieces, fry in butter, pour cream sauce, mixed with the heated tomato paste and simmer for 8-10 minutes.

Cut the potatoes into cubes and onion rings, fried in butter separately.

Knead the dough from 20 g of water, flour and eggs, leave it for half an hour, then roll out into a thin cake, cut 4 circles of equal diameter of the neck of the pot.

Apples cut into slices, put them in pots, put 2 pieces of lamb, grilled onions and potatoes. Pour sauce left after stewing meat, add wine and washed raisins, cover pots necks test bake roast Crimean for 10 minutes in the oven, then served in the pot.