Stuffed lamb neck

Ingredients:

1 lamb neck, 2 kg, 64 oz, boned and cleaned
2 cups long rice, washed
300 g, 10 oz, minced meat
1/2 cup shortening or butter
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3 bay leaves
1 nutmeg
2 cloves
1 cinnamon stalk
2 medium onions, peeled
1/2 cup fried pine nuts
1/2 cup peeled and fried almonds
1/4 cup fried pistachio nuts
4 cups water

Preparation:

Fry minced meat with half quantity of shortening for 10 minutes on low heat.
Stir in rice for 1 minute.
Add water and half quantity of salt, cinnamon and allspice.
Cook on low heat for 15 minutes.
Remove half quantity of rice.
Cook the rest for 15 minutes.
Stuff neck with half cooked rice.
Stitch. Place in a pot.
Add bay leaves, nutmeg, cloves and cinnamon stalk.
Cover with water. Cook for 1 hour and 30 minutes.
Remove from pot. Brush with half the quantity of shortening.
Place in an oven tray. Add spices and onion.
Place in a high heat oven for 45 minutes.
Turn to brown from all sides.
Serve in a large platter with the rest of the rice and meat mixture.
Garnish with nuts.