Lamb With Stuffing - Kharouf Mahshou

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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.
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