How to make
Finely chop the cooked lamb offal (no liver).
Put them in the baking pan with the heated oil along with the spices, the finely chopped onion and the washed rice to fry for about 5 minutes.
Add 7 cups of the broth in which they were boiled, place the lamb on top and bake in a preheated oven at 390°F (200°C).
After the rice has absorbed the broth, remove the baking from the oven and immediately cover with aluminum foil to steam the liver sarma.
The delicious lamb liver sarma is ready.
