- 2 kg lamb shoulder,
- 300 g rice,
- 4 cups water,
- 1 dl oil,
- 4 dl sour milk (better from sheep),
- 3 eggs,
- 1 onion,
- 25 g pepper,
- 25 g salt.
- Wash meat, salt, bake in hot oil on both sides to catch the reddish rind. Place in oven to become soften.
- Remove the meat from oven, in the same oil fry onion, add rice and fry it. Pour water and leave it to simmer. When the rice swell, drop meat.
- Whisk sour milk, eggs, pepper and salt. Pour rice and meat. Well bake it.
VN:F [1.9.22_1171]Lamb Shoulder with Sour Milk,