Ra2abeh Ma7shiieh! Stuffed neck of lamb! A favorite traditional dish, takes a bit of effort and some serious time on the stove but so worth the effort!!! A meal fit for king! Ingredients: 2 necks of lamb, about a kilo each cut into 2 pieces. Have your butcher make a pocket in each so you can stuff it. 1 onion, halved 3 cloves garlic, whole and peeled 3 bay leaves 6 cloves cardamon 1 stick cinnamon All spice and black pepper corns Stuffing and side rice: 1/2 kilo minced meat, fatty. 2 cloves garlic, chopped 2 3/4 cups long grain rice 1 cup water 2 cups water 2 cups lamb stock 3 tablespoons oil for frying the meat Allspice, salt, pepper, cinnamon and 2 bay leaves Topping: Cashew, pine nuts and almonds fried till golden Out a huge pot of water that can fit the lamb and comfortable cover it on the stove and bring it to a boil. Wash the meat and pat it dry. Start preparing the stuffing by frying the chopped garlic, dont allow it to brown. Add the minced meat and cook it till browned. Season with salt and the spices. Remove 2/3 of the meat. Add half a cup of rice and one cup of water to the meat and bring it to a boil. simmer and cover till the water is gone. The rice will remain a little hard which is what you want as you will stuff the neck with it and it will continue with it. Allow your stuffing to cool a little and fill each necks cavity. Close the neck tightly either with toothpicks or by sowing it. You must make sure it is tightly sealed. Once the pot of water comes to a boil, add the stuffed meat. Remove any foam that comes to the top. Add all the remaining ingredients to the water and make sure you add some salt too and cook for 2 hours on medium to low heat till the meat is very tender. Half an hour before the meat is ready, warm up the remaining minced meat, add the 2 cups of rice, 2 cups water, 2 cups of the lamb stock and all the spices along with the bay leaves. Bring to a boil, cover and simmer till the water is gone. Let it rest for 10 minutes before serving. Take the meat out of the stock, and grill it till golden for a few minutes in a preheated oven with only the top grill going. Plate up the rice and meat and sprinkle with the nuts. Best served with a copped Arabic salad and yogurt! Enjoy!!!!
Posted on: Mon, 17 Mar 2014 17:23:56 +0000
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