Recipe ingredients
- 12 - 14 kg, 384 - 448 oz, small lamb, cleaned from inside
- 2 kg, 64 oz, minced meat
- 12 cups long grain rice, washed and drained
- 24 cups water
- 1 tablespoon salt, as desired
- 1 1/2 cups blanched and flaked, fried almonds
- 1/2 cup fried pine nuts
- 1 1/2 cups blanched, fried pistachio nuts
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 1 tablespoon ground black pepper
- 1 tablespoon ground nutmeg
- 2 tablespoon ground white pepper
- 1 tablespoon ground cardamom
- 1 cup vegetable oil and butter
- 1 cup shortening or butter, for frying minced meat
- Lemon wedges
Recipe method
- Fry meat in 1 cup of shortening in a pot.
- Add salt and spices, except white pepper.
- Stir on medium heat until cooked.
- Stir in rice to cooked meat.
- Add water. Bring to a boil.
- Cover pot and cook on low heat for 30 minutes.
- Wipe lamb inside and out with a damp cloth.
- Rub cavity and outer surface with lemon wedges and white pepper.
- Stuff lamb with half the quantity of rice. Stitch opening.
- Fry with oil and butter from all sides until golden.
- Place aluminum foil on a big tray leaving extra on each side.
- Place the stuffed lamb on the foil. Pour 3 cups of water over.
- Truss lamb legs with its shoulders using a firm rope.
- Wrap lamb generously with the foil.
- Place tray in high heat oven for 5 hours or until tender when pierced but still moist inside. Add water if foil burns.
- Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter.
- Arrange rice and meat around it.
- Garnish rice with pistachio nuts, almonds and pine nuts.
- Serve hot accompanied with yoghurt and salads.
Other arab recipes:
Roasted lamb recipe
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