Clear the meat from the veins and slice into small pieces (5-6 cm).
Fold into a saucepan with garlic and mint.
Mix wine and spices, add the lamb and let marinate, covered in a cool place for 1-2 hours.
Fry the meat on a well-heated pan with a thick-bottomed.
Previously dry the pieces.
The meat should have a brown crust.
Pour the oil in baking dish.
Place the washed rice layer of 1.5 cm. Season with salt.
Add fried lamb.
In a pan, where the roasted lamb, pour the marinade (in which marinated meat) and boil.
Pour the boiling water and liquid from pan in the shape of the meat.
Bake 50 minutes at 180c, covered with foil.