Mùmbār vè Shìrdan

Ingredients

• 1 whole piece (approx. 500g–600g cleaned) sheep intestine or ventricle (stomach), well cleaned (Ask your butcher for cleaned and prepared sheep intestine (mumbar) or sheep stomach (shirdan). Rinse thoroughly under cold running water before use.)
• 400 g raw mutton, minced (Use a medium-fine mince. Lamb mince can substitute if mutton is unavailable.)
• 2 teacups (approx. 300g) rice, well washed (Rinse the rice under cold water until the water runs clear to remove excess starch.)
• 1 teaspoon, or to taste salt (for the stuffing) (Season generously to ensure the filling is well flavoured.)
• 0.5 teaspoon, or to taste black pepper (Freshly ground is preferable.)
• 0.25 teaspoon cinnamon (Ground cinnamon. Use sparingly — this is a background note, not a dominant flavour.)
• 3 tablespoons water (for mixing the stuffing) (Add just enough to bring the stuffing together into a soft, paste-like consistency.)
• 1 tablespoon salt (for the boiling water) (Generously salt the water as you would for cooking pasta.)
• 50 g fresh butter (Use unsalted butter for frying. It should be hot but not burnt — watch the heat carefully.)
• 1 large egg (optional, for coating before second fry) (Lightly beaten. Used only if you wish to dip the slices in egg before the final fry.)
• 400 g lamb's or sheep's heart and lights (lungs), chopped fine — alternative stuffing (Alternative to minced mutton. Use only if substituting the main stuffing.)
• 2 medium onion (for alternative stuffing) (Finely chopped. Used only with the heart and lights alternative stuffing.)

Instructions

1. 1Ensure your sheep intestine or ventricle (stomach) is thoroughly cleaned. If not already done by your butcher, rinse it repeatedly under cold running water, turning it inside out if possible, until no odour remains. Pat dry with kitchen paper and set aside on a clean work surface. Have a length of kitchen string ready for tying.
2. 2Place the minced mutton in a large bowl. Add the washed rice, salt, black pepper, and cinnamon. Add 3 tablespoons of water and mix everything together thoroughly with clean hands or a large spoon until the mixture forms a cohesive, paste-like consistency. It should hold together when pressed but not be too wet. Taste a small amount of the raw mixture and adjust salt and pepper if needed. Note: If using the alternative stuffing, finely chop the lamb's heart and lights and the onions, then mix with the same seasonings and water in the same way.
3. 3Tie one end of the cleaned intestine or ventricle securely with kitchen string — make sure the knot is tight so nothing leaks during cooking. Fit a wide-mouthed funnel into the open end of the casing. Carefully push the stuffing mixture through the funnel and into the casing, a small amount at a time. Do not overfill — the rice will swell during cooking, so leave about one-quarter of the casing empty to allow for expansion. Once stuffed, tie the open end tightly with kitchen string.
4. 4Using a clean needle or a thin skewer, prick the stuffed casing all over at regular intervals — approximately every 2 cm. This is important: it prevents the casing from bursting during boiling as the rice expands and steam builds up inside. Hold the casing up to the light if needed to see where the stuffing is densest, and prick those areas a little more.
5. 5Fill a large saucepan almost to the top with water and add the salt for boiling. Bring the water to a full rolling boil over high heat. Carefully lower the stuffed casing into the boiling water. Reduce the heat slightly to a steady simmer and cook until partly cooked through — approximately 25 to 30 minutes. The casing should feel firm to the touch and the stuffing should be set, but not yet fully cooked all the way through, as it will be finished by frying.
6. 6Using tongs or a slotted spoon, carefully remove the partly cooked stuffed casing from the boiling water and place it on a wooden board or large plate (a trencher). While it is still pliable and warm, coil and twist it around itself in a spiral or twisted bun shape — similar to a coiled sausage. Press it gently to help it hold its shape. Leave it to cool completely at room temperature. This will take approximately 30 to 45 minutes. Cooling allows it to firm up so it holds its shape when sliced or fried.
7. 7Once the shaped casing is fully cold and firm, melt the butter in a large frying pan over medium heat. When the butter is hot and beginning to foam, carefully place the coiled casing into the pan. Fry, turning occasionally, until it is a deep golden brown colour on all sides — approximately 8 to 10 minutes. The exterior should be crisp and richly coloured. Remove from the pan, place on a serving dish, and serve immediately.
8. 8If you prefer a richer, crispier result, cut the fried casing into thin slices, approximately 1 cm thick. Lightly beat the egg in a shallow bowl. Dip each slice into the beaten egg, ensuring it is coated on both sides. Return the pan to medium heat and add a little more butter if needed. Fry the egg-coated slices for 2 to 3 minutes per side until golden and set. Serve immediately.