Mombar (stuffed lamb intestines) with rice

👨‍🍳 Steps

1. 1

   Wash the intestines thoroughly inside and out with water, salt, and vinegar — repeat several times until any odour is gone.

2. 2

   Cut into 15 cm pieces and tie one end of each piece with kitchen twine.

3. 3

   Rinse the rice and soak for 10 minutes. Season with salt, cumin, pepper, and a tablespoon of ghee.

4. 4

   Stuff each piece three-quarters full with rice through the open end (rice needs room to expand), then tie the other end.

5. 5

   Place the stuffed pieces in a wide pot with water to cover and a little salt.

6. 6

   Simmer over low heat for one full hour until the rice is cooked and the intestines are tender.

7. 7

   Lift the mombar out, melt the remaining ghee in a skillet, and brown the pieces on all sides for 5 minutes until golden.

8. 8

   Serve hot with strained broth and a wedge of pickled lemon.