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LAMB KELL

A traditional Romanian dish

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  • 1 kilo of lamb organs (liver, heart, lung) and lamb meat;
  • Organs and the lamb meat are washed and boiled;
  • After cooling, they are minced;

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  • Then, you add 3 dried, onions and 10 spring green onions, 5 small bundles of dill, 5 bundles of parsley, 3 bundles of green garlic – all chopped;
  • After that you add 4 eggs and season with black grinding pepper and salt;

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  • All the ingredients are mixed and the composition is put into a baking time, previously hanged with patestry;
  • Finally, the baking time is put into the oven for about 40 minutes.