Lamb With Stuffing - Kharouf Mahshou

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.