Lamb Sarma Kebab

Maria KostoffMaria Kostoff
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Lamb Sarma Kebab
27/04/2013
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Preparation20 min.
Cooking70 min.
Тotal90 min.
Servings4-5
"I adore this specialty with lamb and often make it for special occasions or none at all. Try it and you`ll fall in love!"

Ingredients

  • lamb - 28 oz (800 g)
  • green onions - 2 bunches
  • parsley - 1/2 bunch
  • spearmint - 1 tbsp
  • paprika - 1 tsp
  • oil - 4 tbsp
  • caul fat - 1, from lamb
  • salt - to taste
  • butter - to spread
  • eggs - 4
  • yogurt - 1 cup
  • parsley - 1 tbsp
  • salt
measures

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.

Make a topping from the milk, eggs, parsley and salt, bake in the oven until it tightens.

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