Lamb With Stuffing Kharouf Mahshou Recipes

LAMB WITH STUFFING - KHAROUF MAHSHOU

Steps:

• 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.