Preheat the oven to 375°F (190°C).

Dust the meat pieces lightly with the flour. Heat the oil in a frying pan over moderately high heat and cook the meat in two batches, turning until browned. Remove to an ovenproof 2-litre casserole and set aside.

Brown the kidneys quickly on both sides. Put these on top of the lamb, add the turnips, carrots and potatoes, and pour over the wine stock. Season well. Cover and bake in the oven for about 1 -1.5 hour or until the meat is tender.

Mix the breadcrumbs with the dill, parsley, garlic and melted butter. Remove the casserole from the oven and stir the meat and vegetables. Sprinkle the breadcrumb mixture on top, return to the oven, and bake, uncovered, until the topping is golden and crisp -about 15 minutes.

Heat up olive oil in a heavy pan and saute chopped onions for 5-10 minutes or until lightly browned. Add garlic and saute for 3 minutes more.

Add butter and lamb and saute until browned.

Add tomato paste, mix well and saute for 5 minutes.

Add chickpeas and simmer for 5 minutes covered.

Add broth and tomatoes. Cover and slow simmer for at least one hour.

Season with salt and pepper, add parsley.

Serve hot with flat breads or pitta breads.

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

In a heavy casserole that is equipped with a cover, cover the lamb with water and bring it to a boil, uncovered, over a high heat.

Lower heat to moderate and with a large spoon skim off and discard the scum as it rises to the surface.

Add the bouquet and, salt and peppercorns to the pot.

Partially cover the pot and simmer the lamb very slowly for about 1 hours, or until the meat is tender.

Remove the lamb to a deep heated dish or casserole, cover with foil and keep warm in a 200°F (90°C) oven.

Dill Sauce

3 tablespoons butter
2 tablespoons flour
2 cups lamb stock (from above)
1 egg yolk, lightly beaten
5 tablespoons fresh dill, chopped
1 tablespoon white vinegar
Dill sprigs
Lemon slice
Salt and pepper, to taste

Strain the lamb stock from the casserole through a fine sieve into a saucepan and boil it down rapidly over a high heat until it is reduced to 1 cup.

Meanwhile, saucepan, melt the 1 butter. Remove this pan from the heat, stir in the flour, then add all the reduced stock at once, stirring it rapidly with a wire whisk.

Return the pan to the heat and bring the sauce to a boil, whisking constantly, until it is smooth and thick. Simmer the sauce over a low heat for about 5 minutes, stirring frequently.

Add the chopped dill, vinegar, pepper and salt.

Stir a couple of tablespoons of the hot sauce into the beaten egg yolk, then pour mixture slowly back into the sauce, beating constantly with a wire whisk.

Heat through again, but do not let the sauce boil.

Strain the sauce through a fine sieve over the lamb.

Suggestion:

Garnish the dish with additional sprigs of dill and lemon slices, and serve with boiled buttered new potatoes or rice.

One of the most ancient dishes of Central Asiain cuisine, manti are remains one of the main dishes for Uzbeks, Tatars and Kazahs. It is commonly served as a one-dish meal.

Dough:

4 cups all-purpose flour
1 cup water
1/2 tablespoon salt

Filling:

600 gr ground meat, beef or lamb
3 medium size onions, chopped
8 tablespoons unsalted butter, cut into pieces
Salt and pepper, to taste

Combine flour, and the salt, in a large bowl. Make a deep well in the center and add water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Cover with a damp towel and let it rest for 45 minutes.

Combine all of the filling ingredients and mix well.

On a floured surface, roll out dough to 1.5 – 2 mm thickness and sprinkling lightly over the top with flour. Cut the dough into 10 cm squares. Place 1-2 tablespoons of filling into the center of each square and top each with small piece of butter. Bring the corners together, sealing and pinch the edges together on the top.

Steam mantis in a tightly covered regular steamer or in a Chinese multilevel bamboo steamer for 20 – 30 minutes until ready.

Suggestion:

Serve with sour cream; or with yogurt and garlic sauce; or with splash of white vinegar.