Lamb with dumplings in Kazakh

We take lamb, if there is no lamb, then beef, the main thing is that the meat is fresh and, if possible, fat enough. Both are cooked for about the same time – 2 hours. But if you cook lamb, put a couple of peeled tomatoes in the broth, the meat will turn out more tender. I prefer to cook beef and lamb together.
While the meat is cooking, you need to knead the dough with a consistency like on dumplings, from flour and eggs. Roll it out thinner so that it literally shines through, cut it into portions and leave it to dry, for what it is necessary – I don't know, but I tried not to dry it – nothing worthwhile turned out.
After an hour and a half, add salt to the broth, put potatoes in it. When the meat is cooked, cut it into small pieces.
Put chopped onion and boiled potatoes in a separate saucepan, pepper, pour broth and put on fire.
Put the meat in another saucepan and also pour the broth and also on the fire. Tortillas-dumplings – in the third pan and also broth and on the fire, they need to cook for 5-10 minutes, carefully remove, let the broth drain, put in a dish. Put meat and vegetables on top. Pour the broth into bowls, in extreme cases – glasses. Eat hot, with your hands, washed down with broth.