Lamb With Stuffing Kharouf Mahshou Recipes

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LAMB WITH STUFFING - KHAROUF MAHSHOU



Lamb With Stuffing - Kharouf Mahshou image

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.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 1015.3, Fat 70.5, SaturatedFat 32.9, Cholesterol 209.7, Sodium 561.2, Carbohydrate 49.6, Fiber 1.6, Sugar 1.2, Protein 43.3

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