Wrapped in lamb dolma

A set of products similar to those used in Georgia or Armenia is used for cooking in Azerbaijan. However, the Azerbaijanis made their own changes to the recipes, which gave their dishes a national flavor. They are Muslims, and do not eat pork. In Azerbaijani cuisine, preference is given to lamb meat. We offer you to cook a dish called dolma, the secrets of cooking which were shared with us by the chef of one of the restaurants in Azerbaijan.
When there are no fresh grape leaves, for example in winter, they are replaced with chops, and it is much tastier.
We divide the meat into two equal parts
First you need to cook the minced meat. To do this, take the first part of the lamb. Peel the onion and pass it through a meat grinder together with the meat.
Sort and rinse the rice, add finely chopped dill, chopped cilantro, ginger and mint to it. Season all this with salt and pepper and mix thoroughly. Then take the second part of the lamb, cut off thin flat pieces with a sharp knife (as for chops), chop them off, wrap the minced meat in them and tie with a thread so that the products do not disintegrate. Then put the dolma in a stewpan. Add a little water and press down the dolma with a lid. Simmer on low heat for 30-40 minutes. When serving, the dolma wrapped in mutton is poured with the sauce formed during stewing.