Need
400 g lamb shoulder
2 handfuls of boiled rice arborio Grape leaves
1-2 scallions
0,5 tbsp. lamb broth
half lemon juice
1 ch. l. Dry mint a pinch of zira, salt
Cooking
finely chop the lamb, add shredded onion, rice boiled until soft, pounded in a mortar with salt, cumin and mint, pour the lemon juice and knead well. Steep leaves in boiling water, steep in cold water, dry. Put stuffing on leaves, wrap with pentagon.
Serve with oil or garlic sauce tzatziki .
What are some tips for preparing a delicious dolma with lamb? Is there a specific type of lamb that works best for this dish? How long does it typically take to cook dolma with lamb? Are there any special spices or herbs that enhance the flavor?
I’ve never tried Dolma with lamb before. Can someone tell me what it tastes like compared to Dolma made with other meats? Is the lamb flavor overpowering or does it complement the dish well? Would you recommend it to someone who enjoys lamb?
Dolma made with lamb has a distinct savory flavor that is richer and slightly gamey compared to versions made with other meats. The lamb flavor is not overpowering but adds a depth of flavor that complements the dish well. If you enjoy lamb, you would likely appreciate the unique taste of lamb dolma. I would recommend trying it if you are a fan of lamb, as it brings a delicious twist to the traditional dish.