Stuffed quail

4 servings


Pluck the quail, scorch and gently gut. Then rinse thoroughly in cold water, chop off the legs and put for 1 hour in a solution made of salt and red pepper. Pass the fatty lamb through a meat grinder, add finely shredded onions, raw eggs, sprinkle with zira, black pepper and shredded cilantro greens. All this is good to mix. Parch the quail with the resulting mass, put them in manta-kaskan and cook for a couple of 35 - 40 minutes. When serving, put 2 quail on plates, side dish - tomato salad.