Roast "in the Crimea"

Ingredients:
600 g bacon lamb 
600 g potatoes 
400 g sour cream 
180 g wheat flour 
100 g apples 
40 g onions 
40 g ghee 
40 g tomato paste 
40 g raisins 
20 g of red port wine 
1 egg

Preparation: 
 Chop mutton into pieces and fry in butter, add sour cream sauce, mixed with heated tomato paste and stew 8-10 min. cut the potatoes into cubes, and onion rings, fry in butter separately. Knead stiff dough of 20 g of water, flour and eggs, leave it for half an hour, then roll out into a thin pancake, and cut 4 of the terms equal to the diameter of the neck of the pot. Apples cut into slices, put them in a pot, put 2 slices of lamb, fried onions and potatoes. Pour all the sauce left after stewing meat, add wine and washed raisins, cover the necks of pots dough, bake roast Crimean within 10 minutes in the oven, then served in a pot.