How to make
Wash the lamb offal with cold water. Boil the liver in boiling water for 2-3 minutes.
Boil the remaining parts of the lamb offal in salted water for about an hour. Once they are ready, strain them into a colander and the broth is not discarded.
Cut the cooled lamb into pieces. The onions, garlic and mushrooms are also finely chopped. In a deep frying pan, fry the rice until it becomes translucent, add the chopped garlic, onion and mushrooms.
Add as much of the paprika, salt and black pepper as you desire. Add the lamb offal and chopped mint and pour about 3 1/2 cups (700 ml) of the broth.
Cook until the broth boils and transfer it into a rectangular baking pan. Cover it with foil and bake the lamb liver sarma for about 50 minutes at 360°F (180 degrees).
Prepare the topping. Take out the baking pan, remove the foil and pour the yogurt mixture on top. Place it back into the oven and bake it until it's fully cooked.
My lamb liver sarma with mushrooms turned out wonderful!
