Lamb with liver-dolma and spinach

Ingredients
500 g lamb lightly cooked meat
150-200 g boiled plucks
1 bunch spring onions
2 cup Rice
150 g clean spinach
mint
fresh garlic
dill
Lamb with liver-dolma and spinach
Photo added on
Photo author
petqanabel
Method
Luke fry with rice, add the spinach and continue to fry, pour about 250 ml broth where boiled meat, add entrails and gently simmer if needed again make broth. Place sprinkle with spices like cumin and pepper lightly fry to seal the meat spices. Rice is placed in a suitable tray and arranging the meat, put it fresh garlic, mint leaves, dill spices of your choice and pour more broth or warm water. Tray screwed in foil and bake it stand for about 2 hours of moderate oven.
Containers:
Difficulty
Average
Tested
0 users
Author
petqanabel
12 May 2012