Kullama

You will need:

fatty meat (horse meat, beef lamb)
carrot
onion
spices

For salma:

2 eggs
100 gr stock or water
salt
flour

Rinse the meat, separate from the bones and cut into pieces weighing 300-400 gr. Boil meat in salted water. Prepare salma. Knead a stiff dough, roll out 2 mm thick and cut into strips, then cut each strip into diamonds or squares 2 * 2 or 3 * 3 cm.

Remove the cooked meat and cut into pieces weighing about 50 grams. Boil the salma in the broth and put it in a colander, add the butter and mix gently. Put meat and salma in a pot or pan. Cut the onion into half rings, slice the carrots, stew everything in a small amount of broth for about 20 minutes, (I fried the onion and added it when I put the kullama on the dish), add pepper, bay leaf. Add onions with carrots to meat and salma, if dry, pour a little broth. Cover with a lid and let it steam for 10-15 minutes. Put the kullama on a dish and pour the broth on top.