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# For the stuffing, finely dice mutton, fat, spleen, kidney and [[onions]] or put through a meat-grinder. Soak [[rice]] in 1/2 cup [[water]]. Add [[salt]] and [[pepper]], combine with meat mixture and mix well. Clean intestines in cold [[water]], rub in [[salt]], and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold [[water]] and boil for 30 minutes. Cut into slices and serve either hot or cold. |
# For the stuffing, finely dice mutton, fat, spleen, kidney and [[onions]] or put through a meat-grinder. Soak [[rice]] in 1/2 cup [[water]]. Add [[salt]] and [[pepper]], combine with meat mixture and mix well. Clean intestines in cold [[water]], rub in [[salt]], and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold [[water]] and boil for 30 minutes. Cut into slices and serve either hot or cold. |
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[[Category:Recipes that need photos]] |
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Revision as of 11:48, 11 May 2010
Description
Ingredients
- 200g (18 oz) mutton
- sheep's intestines
- 200g (7 oz) lungs
- 1 spleen
- 1 kidney
- 100g (3 1/2 oz) mutton fat
- 5 onions
- 200g or 1 cup rice
- 1/2 cup water
- salt
- black pepper, cumin
Directions
- For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.