Recipe
Arab Stuffed Lamb Recipe
Posted by : unknown
Preparation time : 1 Hrs 30 Min
Cooking time : 7 Hrs 0 Min
Level of difficulty : High
Ingredients
20 servings
- Lamb ingredients
- 1 small lamb (14-18 lbs);(6.3-8.0 kg)
- Salt to taste
- 7 tablespoons bezar (or pepper)
- 1 lemon juice
- 2 teaspoons saffron
- 1/2 cup samen or olive oil
- Stuffing ingredients
- 6 cups boiled yellow split peas
- 1 cup sultanas
- 1 cup whole blanched almonds
- 1 cup whole unsalted raw cashews
- 6 onions
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 10 whole cardamom pods
- 5 pieces cinnamon bark
- 8 whole cloves
- 6 fresh tomatoes
- 1/2 cup samen or olive oil
- salt to taste
Preparation
- Prepare lamb
- Soak the saffron in the lemon juice.
- Rinse the lamb inside and out. Wipe dry with paper towel. Rub the flesh with salt and bezar (pepper), pour the lemon and saffron mix over and rub in well. Leave to marinate for 30 minutes.
- Prepare stuffing: slice onions and fry in oil until golden brown. Add spices and nuts and continue till all are brown ( be careful not to burnt it). Add peas and sultanas and fry gently, then shop tomatoes and add to mix. Cover the cook for 7 to 10 minutes on a low heat.
- Remove from cooker and stuff the belly of the lamb. Tie with strong thread. Rub the samen or olive oil into the lamb skin.
Cook Lamb : Place in a large roasting pan and cook in a moderate oven for 5-6 hours. Check occasionally, baste with more samen or olive oil if necessary. When the meat falls apart from the bone, the lamb is ready. Serve hot with ra-gagg or pita bread.
