Bulgarian pilaf (with lamb organs)/
Pilaf bulgaresc (cu maruntaie de miel)

Wash the intestines, scrape them, turn inside out, wash a few more times, rub with salt and wash again. Then cut in small pieces. Cut the heart, liver, lungs and kidneys (washed and with fatty insides removed) the same way. Set everything to boil with a finely chopped onion, salt, pepper and water. When it comes to a boil, remove foam and add the rice which was slighly fried in lard. After a few minutes of boiling, put in the oven to bake until the rice is done.

Lamb in yogurt sauce/
Miel in sos de iaurt

Fry the lamb pieces in butter. When golden brown, add a few tablespoons of water and simmer, covered, until the meat is almost done (if necessary, add some more water). Make a paste from yogurt and flour, adding the yogurt a little at a time and stirring. Pour this paste over the lamb pieces. Add the dill and salt and let simmer a little longer until the meat is done. Serve with polenta.

Lamb onion and garlic stew/
Stufat de miel

Cut the meat in pieces and fry it with a tablespoon of lard. Then add the flour, let it fry a little and remove from heat. Cut the green onions and garlics in two inch pieces and fry separately in the remaining lard until slightly softened. Then place over the meat pieces. Add salt, tomato sauce or boiled and strained tomatoes, sugar and 2-3 tablespoons of water. Boil for a few minutes then set in the oven until the liquid is substantially reduced.

Lamb pilaf/
Pilaf de miel

Cut the meat in pieces and fry with a tablespoon of lard. When golden brown, add finely chopped onion, water and salt. Cover the pan and let simmer for 5 minutes. In the meantime, slightly fry the rice with a tablespoon of lard. Place over the meat, add chopped dill and cover with a lid that was covered in a soaked and squeezed cloth. Bake in the oven until the rice is cooked.

Lamb white sauce stew/
Ciulama de miel

Cut the meat and set in a pan adding water to cover. Add one whole onion and salt. Remove foam and simmer until done. Throw away the onion. Separately, slightly fry the flour in lard. Add the meat boiling liquid, stirring quickly and then pour over the meat pieces. Let boil for a few minutes longer. The stew is tastier if you add a cup of milk to the sauce.

Lamb with mushrooms/
Miel cu ciuperci

Prepare the same way as for mushrooms with pork.

Lamb with sour cream/
Miel cu smintina

Cut the meat and fry in lard until brown. Add the flour, mix well, fry only slightly, then pour the sour cream, add salt and simmer for 15-20 minutes. Add chopped dill and set in the oven so that the liquid is reduced. (Keep the pan covered.) Serve with polenta.

Lamb with spinach/
Miel cu spanac

Fry the meat pieces in lard, add finely chopped onion, flour, washed, blanched and drained spinach, a tablespoon of tomato sauce, 2-3 tablespoons water and salt. Cover the pan and bake until the liquid is reduced. When you serve, add lemon juice.

Lamb with tarragon/
Miel cu tarhon

Prepare the same way as chicken with tarragon.

Mutton stew/
Tocana de berbec

Prepare the same way as beef stew.

Sauerkraut with mutton/
Varza acra cu carne de berbec

Prepare the same way as sauerkraut with beef.