Dolma with lamb

60 grape leaves, 300 d. lamb, 5 onions, 1 glass of rice, 2 tbsp ghee, 1 glass of kefir or smetana, to 4 tbsp finely chopped greens kindzy, Mint and fennel, 3 cloves garlic, salt, pepper black pepper .
Lamb clear from the tapes and tendons, cut pieces. Onions connect with the meat, and allow skip through Mincer. Add well-washed and hrn to polugotovnosti rice, ghee, finely sliced fennel greens, kindzy, and the Mint Mix thoroughly. Grape leaves rinsed well and fill with boiling water for 5 minutes. For each sheet of Forcemeat and Wrap as stuffing. Put them in a small saucepan posted grape leaves (casserole should be thick-bottomed, if not, or can be used utyatnitsu kazanok). Gulf dolmu hot water or broth 1 / 2 height of the layer, simmer over a low heat until cooked. If water is in the process of extinguishing vykipit, you podlit hot and slightly aggregate. When submitting polit dolmu Grated garlic, divorced or kefir smetana, sprinkle finely Chopped herbs.

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