Lamb Liver & Mushroom Stuffing - Drob Sarma
Drob Sarma is a Balkan-style rice-based dish made traditionally with finely cut lamb offal, fragrant herbs and local spices, used for stuffing a lamb roast. However, in this recipe, instead of offal, I use lamb liver, mushrooms and greens to create a delightful dish that can also be served as a main.
Equipment
- 1 large saute pan
- 1 medium-sized oven dish
- 1 large saucepan
Ingredients
- 500 g lamb liver whole
- 250 g meaty mushrooms of your choice washed and cut into small cubes
- 12 spring onions cleaned and sliced into small rounds
- 2 medium-sized carrots peeled and cut into small cubes
- 2 cups wild garlic or sorrel, chopped
- 2 cups large-grain rice
- 4 cups vegetable stock
- 1 teaspoon dried spearmint
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 2 tablespoons cooking oil
- salt to taste
- 1/2 cup milk
- 1/2 cup water
For the topping
- 3 medium eggs
- 450 ml yoghurt
- a pinch bicarbonate of soda
- salt and pepper
- a pinch savoury spice if available
Instructions
- Place the whole liver in a large saucepan of boiling water and add 1/2 teaspoon of salt. Reduce the heat and let the liver simmer for 10-15 minutes. Collect the scum forming on the surface with a large spoon and dispose of it. Let the cooked liver cool down and cut it into small cubes.
- Heat oil in a large saute pan and saute the sliced onions, carrots and mushrooms for a few minutes until they release flavour. Stir occasionally. Next, add the cubed liver. Stir and saute for a few minutes for the liver to absorb the flavours from the vegetables.
- Preheat a standard oven to 180C/356F. Reduce the temperature slightly for a fan-assisted oven. Soak the rice in water for 15 minutes. Transfer it to a sieve and wash it well under your kitchen tap. Shake the sieve with the rice to remove excess moisture, then add it to the pan with the vegetables and the liver. Stir and saute for a couple of minutes. Add the sweet paprika to the pan and stir to coat all ingredients. Saute for an extra minute. Pour the vegetable stock into the pan and add the rest of the dry spices. Simmer until the rice is cooked but not mushy.
- In a small bowl, stir the water and milk. Transfer the rice mixture to an oven dish and pour the diluted milk evenly over the rice. Cook in the middle of the oven for 20-25 minutes.
- Increase the oven temperature to 200C/392F. Reduce accordingly for a fan-assisted oven. In a larger bowl, whisk the eggs. Add the yoghurt, salt, pepper, a pinch of dried savoury or basil, and the bicarbonate of soda. Stir well to combine all ingredients into a homogenous mixture. Pour the yoghurt mixture over the rice evenly. Return the dish to the oven and bake for 10-15 minutes to a golden colour.
- Serve the dish as a main or a side dish to a lamb roast. Garnish with chopped parsley or lovage.