Prep 30 mins
Cook 1 hr 30 mins
A recipe from Lebanon. Another one from my favorite cookbook by Nahda Salah. This cook book was purchased by a friend when she went to Saudi Arabia 25 years ago. Your house will smell so nice while this is cooking. Perfect for a large family gathering. Adjust the seasonings to your preference. Basmati rice is the best to use.
- 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
- 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.