Cut lamb into 3 cm cubes and chop onion and garlic.

Ingredients

• 550 gBarley flour or meal
• 600 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 300 gEgg, whole, raw, fresh
• 700 gTomato sauce, canned, no salt added
• 220 gOnions, raw
• 25 gGarlic, raw
• 6 gSpices, cumin seed
• 25 gOil, olive, salad or cooking
• 1,450 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut lamb into 3 cm cubes and chop onion and garlic.
2. Fry onion, garlic and cumin in oil at 165 °C for 6 minutes. Add lamb, tomato sauce, 700 g water and 4 g salt.
3. Braise covered at 90 °C for 85 minutes until tender. Add 300 g eggs (six) to the sauce and poach them for 6 minutes.
4. Bring the remaining 750 g water with 2 g salt to the boil. Whisk in barley flour gradually and cook at 95 °C for 12 minutes into a stiff dough.
5. Shape six mounds of dough, add lamb sauce and one egg to each centre.