How to make
Portion the lamb, salt the pieces. Mix 2/5 cup (100 ml) oil and 2/5 cup (100 ml) white wine with all the other spices without the allspice and bay leaf, and brush the meat thoroughly with this marinade. Allow it to marinate for 2 hours.
Boil the offal in lightly salted water until half cooked, then chop them finely. Heat oil in a large pot and fry the grated carrots; once they are tender, add the washed and drained rice. Stir until they fry and add the offal.
Add the remaining wine, and after a minute, add 1 cup of hot water. Add salt to taste, the bay leaf and allspice and stir until the liquid is absorbed. Transfer the rice to a large pan and distribute the pieces of lamb on top.
Top up with another 10 2/5 cups (2.5 liters) of hot water and cover with fresh spearmint sprigs. Put foil over the tray and bake for about 2.5 hours in a moderately heated oven.
