Dolma with mutton

1. Finely chop the onion, herbs and chicken fat.
2. Boil the rice for 5 minutes and rinse in cold water (the rice should be undercooked).
3. Fry the onion in butter for 5 minutes on low heat and cool.
4. Add fried onions, chicken fat, herbs, rice, 1 tsp salt, black pepper, suneli hops, red pepper, mint to the minced meat and gradually add 300 ml of water, carefully kneading the minced meat with your hands for 8 minutes.
5. Take a grape leaf and put the glossy side on the board, and the rough side (matte) side up. At the base of the sheet, put 1 tsp of minced meat and roll up a tight tube, turning the edges of the sheet inside.
6. Put a plate on the bottom of the pan and put the finished dolma into the pan with the seam down in a circle in several layers.
7. Put the remaining leaves on top and press with a plate.
8. Pour 1 tsp of salt on the plate and pour 1 liter of water on it, the water should be on the same level with the dolma, or 1 cm lower.
9. Turn the heat on medium, bring to a boil and simmer with the lid closed on low heat for 1 hour. If the grape leaves are stiff, continue to simmer for another 30 - 40 minutes until tender.
10. Prepare the sauce: finely chop the parsley and cilantro, finely chop the garlic and add to the matzoni. Let it brew for 30 minutes.
11. When the dolma is ready, turn off the fire, remove the plate and the grape leaves that we laid on top and let stand for 15 minutes. Dolma is ready. Bon appetit!