Lamb Dolma
Main Dishes • Georgian
Description
Lamb Dolma
Ingredients
- Lamb Neck Fillet 20 oz
- Long-Grain Rice 0 oz
- Canned Grape Leaves 10 oz
- Cilantro 1 bunch
- Parsley 1 bunch
- Dill 1 bunch
- Fresh Mint 1 bunch
- Garlic 5 cloves
- 20% Sour Cream 5 oz
Step-by-Step Guide
Step 1
Make minced meat from the lamb fillet, mix with garlic and finely chopped herbs (reserve some herbs for the sauce). Cook the rice until half done and add it to the minced meat.
Step 2
Rinse the grape leaves, wrap a teaspoon of the filling in each leaf.
Step 3
Place some grape leaves on the bottom of a pot, then layer the wrapped leaves with filling. Cover with a small amount of leaves on top. Place a large plate on top to prevent the leaves from floating and opening. Pour in water so that it does not reach the top layer of wrapped leaves and bring to a boil. Reduce heat and simmer the dolma on low heat for 1 to 1.5 hours.
Step 4
Sauce: mix sour cream, garlic, herbs, salt, and pepper.
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