Lamb drob sarma


1kg lamb caul,
2 eggs,
1/2 cupful rice,
2 bunches of spring onions,
1 cupful yogurt,
100g butter,

How to make:

Boil the lamb pluck in salt water and cut into pieces. Fry the finely chopped onions in butter and
some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls of the lamb stock and boil some
20min. Soak the caul in cold water, cut into pieces and fill with the mixture. Arrange in a tray and
bake in a moderate oven. When nearly ready, pour over the eggs beaten in yogurt and bake for
another 10-15 min. The dish can also be prepared without caul wrapping. Serve with yogurt topping.