How to cook
Cut the deboned meat into bites, salt and fry them until golden brown in the oil. Then add the finely chopped onions and stew for 5-6 minutes until the onions soften. Sprinkle with paprika, parsley, spearmint and salt. Stir.
Soak the caul fat in cold water for 10-15 minutes, cut it into pieces large enough to be able to hold one ladle of the mixture. Put a piece of caul fat in a ladle, fill with stuffing. Wrap it well into a ball.
Turn it over and put it in a deep, oiled baking dish. Do this for all the caul fat. Pour hot water halfway up. Smear them with butter. Bake in the oven at 356°F (180°C) for 30-40 minutes, until golden brown.