Stuffed lamb sherdencheta in Shumen

Ingredients
10 (1 kg) lamb sherdencheta
1 kg lamb
4 bunches of spring onions
60 g rice
150 g butter
1 bunch parsley
1-2 sprigs of mint
pepper
pepper
salt
Method
Sherdenchetata Wash well in cold water, add salt and leave to stand for 10-15 minutes, again washed in plenty of water and add salt again, but with less salt. In some of the fat stew chopped onion. When the onion is tender, add chopped into small pieces, salted and dusted with paprika lamb. Once red meat was added and the clean washed rice and 2-3 minutes then 1 cup water. When the rice is tender, remove the mixture from heat, sprinkle with the pepper and the chopped mint and mix well. It filled sherdenchetata. Arrange in a baking dish, as their ends is wrapped, pour in the remaining butter, sprinkle with paprika and bake in a moderately hot oven by turning to brown on all sides.
Containers:
Difficulty
Very difficult
Tested
0 users
Author
vg
01 Dec 2002

Comments

What the hell is *sherdenche*?

Sherdenchetata are gorgeous! May be filled with the mixture of liver sarma, a matter of opportunity.

Sherdencheta are thick lamb intestines - wide and curly.