2 lbs. boned lamb shoulder
1 onion, chopped fine
1 green pepper
1/2 bunch dill
1/2 c. rice (raw)
Talli (Coriander)
1 clove garlic
Salt & pepper to taste
1/4 lb. butter
2 1/2 c. cold water
3 stacks grape leaves

Dice meat; rinse with cold water. Place in saucepan and cover; bring to a boil. When water evaporates, add diced onion and cook until brown.

Cut up green pepper and dill; add rice, garlic and mix together with meat, salt and black pepper. Wash grape leaves with cold water; take 1 teaspoon of mixture and place in center of leaf. Fold in corners of leaf. Arrange in large roasting pan in layers. Add butter (cut in small chunks). Pour in 2 1/2 cups of cold water and cook.

Bake at 350 degrees for 1 1/2 hours or until leaves are soft and tender.