Ingredients
1 whole lamb, about 5-6 Kg
For seasoning:
1 Cup saffron mixture ( saffron threads soaked in water)
1 teaspoon black pepper,ground
1 teaspoon cinnamon,ground
1 teaspoon cumin,ground
1 teaspoon dry coriander,ground
1 teaspoon turmeric
Salt
½ Cup corn oil
For filling:
2 tablespoon oil
1 Onion,chopped
1 Cup chickpeas (cooked)
1 Cup cashew and pine nuts
½ Cup raisin (soaked)
2 Green bell peppers ,chopped
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 Boiled eggs
For seasoning:
1 Cup saffron mixture ( saffron threads soaked in water)
1 teaspoon black pepper,ground
1 teaspoon cinnamon,ground
1 teaspoon cumin,ground
1 teaspoon dry coriander,ground
1 teaspoon turmeric
Salt
½ Cup corn oil
For filling:
2 tablespoon oil
1 Onion,chopped
1 Cup chickpeas (cooked)
1 Cup cashew and pine nuts
½ Cup raisin (soaked)
2 Green bell peppers ,chopped
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 Boiled eggs
Method
-Wash the lamb inside and out then pat dry.
-Mix the saffron water with all the spices and the oil, stir well.
-Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
-In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
-Add green peppers and eggs; season mixture with salt, pepper and spices.
-Preheat oven to 180 C.
-Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
-Garnish with the remaining filling, and serve hot
-Mix the saffron water with all the spices and the oil, stir well.
-Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
-In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
-Add green peppers and eggs; season mixture with salt, pepper and spices.
-Preheat oven to 180 C.
-Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
-Garnish with the remaining filling, and serve hot
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