Drob Sarma with Lamb and Herbs
80% автентично · Bulgarian-inspired
A flavorful variation of Drob Sarma that incorporates ground lamb along with finely chopped liver and heart, enhanced with a generous amount of fresh herbs for a richer taste profile. Baked until golden.
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Съставки
- Lamb liver300g
- Lamb heart150g
- Ground lamb200g
- Onions1 large
- Rice (short-grain)180g
- Butter70g
- Vegetable oil30ml
- Lamb broth or water400ml
- Saltto taste
- Black pepperto taste
- Fresh parsley1/2 bunch
- Fresh mint1/4 bunch
Стъпки
- 1
Clean and finely chop the lamb liver and heart. Boil the heart until tender, then chop finely. Chop the liver finely.
- 2
Finely chop the onions. Sauté the onions in vegetable oil and half the butter until softened.
- 3
Add the ground lamb to the skillet and cook until browned. Drain excess fat.
- 4
Add the chopped liver and heart to the skillet. Cook for 5-7 minutes.
- 5
Rinse the rice and add it to the skillet along with chopped fresh parsley and mint. Stir well.
- 6
Season with salt and pepper. Mix everything thoroughly.
- 7
Transfer the mixture to a baking dish. Pour in the lamb broth or water and dot with the remaining butter.
- 8
Cover with foil and bake at 180°C (350°F) for 40-50 minutes, until rice is cooked.
- 9
Remove foil and bake for another 10-15 minutes until the top is golden brown.
- 10
Garnish with extra fresh herbs before serving.
