Lamb With Stuffing - Kharouf Mahshou
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 3 lbs lamb shoulder
- 6 ounces butter or 6 ounces oil
- 2 -4 small onions, peeled and whole
- 3 -5 garlic cloves, peeled and whole
- 1 lb long grain rice or 1 lb basmati rice
- 1 lb ground lamb
- 1 tablespoon mint
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 garlic cloves, minced
- 1⁄2 ounce almonds, shelled and chopped
- 1⁄2 ounce pine nuts, chopped
- 1⁄2 ounce pistachio nut, shelled and chopped
directions
- Cut the lamb into large pieces and fry in a little of the oil in a extra large saucepan for ten to fifteen minutes.
- Put lamb into a casserole dish or pot, cover with water and boil for about an hour.
- Add whole small onions and whole garlic cloves for extra flavor.
- When done cooking, keep covered and set aside.
- Wait half an hour before moving on to next step.
- Fry minced lamb for 10 minutes in a little more of the oil, stir in rice, and all seasoning and spices (mint, salt, pepper, and garlic).
- Then stir in 1/2 pint stock from shoulder of lamb.
- Cook for about 20 minutes.
- Meanwhile, fry nuts in rest of oil on medium heat until toasted.
- Put minced lamb in deep serving dish. Cover with rice, pressing down well, add nuts and parsley.
- Can cook in oven, uncovered for 20 minutes at 375 degrees for a toasted look and flavor.
- This is your stuffing.
- Serve with shoulder of lamb.
- Use remaining stock for gravy if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love to find recipes that are addictive and yet healthy at the same time.
I am a SAHM and I am always looking for easy and yummy recipes to cook. My mother's side of the family is lebanese, so I cook quite a bit of middle eastern foods.
When I rate foods, I only give five stars to foods that taste addictive, are healthy and look attractive and appealling.