Baked lamb with rice

1. We clean the meat from the veins and cut it in not very small pieces, approximately 5-6 san. Ingredients:

• garlic - 5 teeth
• Marjoram - 1/2 Teaspoon
• Black pepper - 1/2 Teaspoon
• Mint - 20 Grams
• Flesh of mutton - 800 Grams

Instructions

1. We clear the meat from the veins and cut it into small pieces, approximately 5-6 centimeters. We use the hind leg without bones. Together with mint and garlic, we put it in a saucepan. 2. Mix spices with wine, add to meat and under a closed lid leave to marinate for one or two hours in a cool place. For even marinating several times the meat is mixed. 3. We warm up a wide frying pan with thick walls and fry the meat (with dried pieces and small portions). 4. Fry on high heat, until a brown crust is formed. Pieces of meat spread not tightly to each other. Then we spread the washed rice into the mold, where the meat will be baked, and pour a little oil. Fried lamb is laid out from above. 5. Pour the marinade into a frying pan, on which meat was roasted, and boil. 6. Pour the liquid from the frying pan and boiling water into the lamb form. Bake for 50 minutes at a temperature of 180 degrees, cover the form with foil.

Servings: 6