Ingredients (Serves 20)
A 10-pound lamb
Lamb liver, heart and kidney
1 cup tomato paste
3 kilos rice
750 gr clarified butter
250 gr currants
250 gr snober
6 onions
200 gr yogurt
4.5 liters of meat broth
2 teaspoons black pepper
Enough  salt
Cinnamon
Mixed spices

Preparation
Rice is cleaned and soaked in salted and hot water. Snoberle bird grapes are cleaned and set aside. Onions are finely chopped in fringe shape. Lamb liver, heart and kidney are chopped into small dice. Lamb is washed well and boiled in a large cauldron, then taken out of the cauldron and placed on a large tray. In a small pan, two tablespoons of oil are put on the snober and it is pinked and taken to a plate. Four tablespoons of oil are separated and the rest is put in a large pot and heated. Then, chopped onion is added to the pot and mixed. When it turns pink, liver, heart and kidney are added and mixing is continued. When it is roasted, drained rice is added and mixing is continued for a while. After boiling meat broth is added, bird raisins, black pepper, salt and allspice, cinnamon are added and mixed once or twice. Then, the pot is covered and left to boil. When it boils, reduce the heat and add the rice. cook until it absorbs the water. The rice in the pot that is taken off the heat is mixed a few times and stuffed into the lamb and the lamb's belly is sewn up. On the other hand, tomato paste, remaining oil, salt and two tablespoons of black pepper are added to the yogurt and whisked, then spread all over the lamb that has been laid on the tray and the tray is placed in a medium-heated oven. After about an hour, when the top of the lamb is browned, the tray is removed from the oven and served.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN