Beshbarmak in a slow cooker

1. Wash the meat, cut into small pieces.
2. Peel the onion and carrot. Cut the onion into quarters of rings, carrots into cubes and circles.
3. Put meat and vegetables in a bowl of a slow cooker, pour cold water (it should be 2 times more than the products).
4. Add salt and spices, mix.
5. Turn on the "Extinguishing" mode, set the time to 1.5 hours.
6. While the meat and vegetables are stewing, prepare the dough: break an egg into a bowl, pour in water, add salt (1-2 pinches), mix, then pour in the sifted flour. You need to add flour a little bit at a time - adjust its amount. Flour may need a little more or a little less. The dough should eventually turn out to be quite steep, but still obedient.
7. Roll out the dough into a thin layer, which cut into diamonds or triangles. Let the dough dry slightly, and 15 minutes before the end of cooking the meat, put the dough pieces in a slow cooker.

When the end signal of the program sounds, the beshbarmak is ready and it can be served to the table.

Bon appetit!