How to make
Wash the lamb liver and heart well. Put them in a pot, cover them with cold water and put them on moderate heat for about 1 hour, until they are well cooked. Remove the foam at the beginning of cooking. Strain the broth.You will need about 1 liter of it. You can measure 1 part of rice - 3 and 1/2 parts of broth. Cut the liver and heart into small cubes.
Finely chop the onion and carrots and fry them in the oil, until they soften. Pour the rice, which has been pre-soaked in water and thoroughly washed from the starch. Fry it briefly as well, by stirring, so that it does not stick.
As soon as the rice becomes transparent, add the mushrooms, the spoons of tomato puree and lard. After a minute, pour the broth. Cook over moderate heat, until it is semi-cooked and the liquid has evaporated - about 10 minutes.
Add the lamb offal and a larger portion of the mint - finely chopped, season with salt and black pepper and transfer everything into a baking pan. If you think that the rice is still very hard and the liquid is very little, add a little more of the broth or water.
Bake, until the dish remains in fat in a preheated oven at 360°F (180°C) (for another 10 minutes approximately).
Serve it warm and sprinkled with more chopped fresh mint.
Enjoy your meal!
