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Description Edit

Ingredients Edit

Directions Edit

  1. Cook broth from lamb bones with peas.
  2. Grind lamb flesh and onion in a mincer, combine with rice, salt, spices and shape balls, hiding in the middle a cherry plum.
  3. Put diced potatoes, lamb balls and finely chopped onion into the broth, then add pieces of fat, salt, pepper and saffron extract.
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