Lamb With Stuffing - Kharouf Mahshou

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.

• Ready In: 2 hrs
• 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

1. Cut the lamb into large pieces and fry in a little of the oil in a extra large saucepan for ten to fifteen minutes.
2. Put lamb into a casserole dish or pot, cover with water and boil for about an hour.
3. Add whole small onions and whole garlic cloves for extra flavor.
4. When done cooking, keep covered and set aside.
5. Wait half an hour before moving on to next step.
6. 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).
7. Then stir in 1/2 pint stock from shoulder of lamb.
8. Cook for about 20 minutes.
9. Meanwhile, fry nuts in rest of oil on medium heat until toasted.
10. Put minced lamb in deep serving dish. Cover with rice, pressing down well, add nuts and parsley.
11. Can cook in oven, uncovered for 20 minutes at 375 degrees for a toasted look and flavor.
12. This is your stuffing.
13. Serve with shoulder of lamb.
14. Use remaining stock for gravy if desired.