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Lamb stomna kebab

Cooking recipes / Second-course recipes / Meat dishes / Mutton

Cut the lamb into small pieces, add the greens, spices, flour and butter. Mix everything well, put in a small clay jug (such a jug is called "stomna" in Bulgarian - hence the name of the dish). A clay pot with a narrow neck will also do. Pour water into a pot, close with a lid and coat it with dough. Such kebabs are traditionally baked, buried in hot coals for 2 hours, but can be baked in the oven.

ram's back foot pulp (ham) - 500 g, green onion roughly chopped 300 g, green pepper - 3 pcs., flour - 20 g, butter - 70 g, water - 125 g, parsley greens crushed to taste, thyme (several sprigs) to taste, black pepper to taste, red pepper to taste, mint to taste, flour - 30 g, eggs - 0.125 pcs.