ingredients
1 lamb entrails
1 lb lamb intestines
2 eggs
1 lb spring onions
1 cup dill finely chopped
½ cup short grain rice
1/3 cup olive oil
½ cup lemon juice
salt, pepper
Method
Wash the entrails and cut into pieces. Turn inside – out using a thin stick and rinse well, first with water and then with a little vinegar. Boil the livers and the entrails in lightly salted water for 15 min. Strain, retaining the stock and cut into small pieces. In a large saucepan, heat the oil and sauté the onions and the dill. As soon as they have softened, add the liver pieces and entrails and sauté for 10 minutes. Add 6 cups of the retained stock, season with salt and pepper, cover the pan and simmer for about 20 minute. Add the rice and cook for a further 15 minutes. In a bowl beat the eggs with the lemon juice and slowly add the stock from the pan, stirring continuously. Pour the stock back into the pan stirring all the time and remove from heat. Serve immediately.