How to cook
Pour cold water over the lamb offal, bring to a boil and cook until ready. Take out the boiled lungs, liver and heart but save the broth from the boiling. Leave the offal to cool and dice them finely.
Chop the onions finely and braise them until softened in the oil. Add the rice, braise it until transparent and add the diced offal. Season with salt and spearmint, stir well and transfer it to a suitable oven dish.
Pour 6 cups of broth over the ingredients and bake in a preheated 356°F (180 °C) for about 50 min. Pour on a mixture of beaten together eggs, flour and milk, return to the oven and bake another 15 min. until done.
Serve the lamb offal dish warm or cold, garnish with yoghurt.