Recipe 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
Recipe method
- 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.
Other arab recipes:
Stuffed lamb neck recipe
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