Mombar

Method

Cook the rice until half-cooked, then combine with the lamb mince, sautéed onions, parsley, mint, cumin, coriander, salt and pepper to create the filling. Carefully stuff each cleaned intestine with the mixture, tying off the ends with kitchen string to create sausage-like links, being careful not to overfill as the rice will expand. Heat olive oil in a large pot and brown the mombar rolls on all sides for 3-4 minutes. Pour in the stock mixed with tomato paste and garlic, then simmer gently for 45-50 minutes until the intestines are tender and the filling is fully cooked through. Serve hot, sliced into sections, with the cooking liquid drizzled over as a sauce, accompanied by bread or rice.