Ingredients
3 + 3 eggs
Green onions
6 cloves of garlic
Seal
Salt, pepper, oregano
For the minced meat:
700 g lamb
Juice of 1–2 lemons
1 large carrot
1 large onion
Method of preparation
1. Make the mince: Soak the lamb in cold water, changing the water several times. Add the juice of 1–2 lemons and let sit for 20–30 minutes. This is necessary if you want to remove the lamb's off-flavor. Grind the meat, add the carrots and onions, and mince again. You can also add a little pork to the mince.
2. Add onion, garlic, oregano, salt, pepper and 3 eggs to the minced meat.
3. Mix everything well.
4. Place the sal’inka into a baking dish.
5. Place the minced meat on the baking tray, filling it halfway.
6. Boil the eggs, peel them and place them on the minced meat.
7. Cover the eggs with the remaining minced meat.
8. Wrap the minced meat in a casserole dish and bake at 180 degrees Celsius for about 50 minutes, until the casserole dish is golden brown. The dish should not be full to prevent excess fat from leaking out during baking.
