This drob sarma recipe is an ideal complement to your lamb, whether you choose to make it with a wine sauce, mint chutney or some other recipe.
- 2 tea cups lamb offal, washed, cleaned, cut and cooked with cinnamon stick.
- 2 tea cups rice
- 2 bunches green onions
- 2 carrots
- 30 kalamata olives
- 100 g raisins
- fresh garden mint and parsley to taste
- 50 g butter
- 5 tea cups broth or hot water
- 1 tbsp. turmeric, black pepper
For the topping of drob sarma:
- 2 eggs
- 500 g of yogurt
- 3 tbsp. Flour
- a pinch of baking powder
- salt to taste.
Stew the green onions and carrots in the butter. Add rice, lamb offal, raisins, and olives. Stir well.
Add the garden mint, parsley and hot broth (water), salt and bake in the oven 180ºC until golden. Pour the topping and bake until browned.
Serve the dish warm, garnished with cold sheep’s yogurt and a few stalks of thyme.