Kharoof Mahshi

0 0
Kharoof Mahshi

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Boneless leg of lamb butterflied
2/3 cups Onion thinly sliced
2 tsp Coriander
1 tsp Candied Ginger
1 tsp Salt
to taste Pepper
1 1/4 cup Cooked Rice
2/3 cup Pistachios chopped
1/4 cup Almonds chopped
1/2 cup Golden Raisins
1/3 cup Butter melted

Delicious roast lamb stuffed with nuts and rice

Ingredients

Directions

Share

Kharoof Mahshi is one of the best roast lamb dishes I have ever made. It is supposed to be a whole lamb or kid stuffed with rice and nuts, but that would obviously be too much food and it would not fit in our oven, so instead we bought a butterfly of lamb and stuffed that. The stuffing and the rub are quick to make then you simply bung it in the oven and let the aromas fill the house.

The kids said it smelt delicious although only one of them ate the stuffing. I’ll admit it doesn’t look particularly pretty, it is hard to make it look apetitizing in a photo, but once you taste it I’m sure you’ll agree it’s a keeper, we have put it on the list.

Thank you Margarita’s international recipes

(Visited 48 times, 1 visits today)

Steps

1
Done

Heat the oven to 375F

2
Done

Wash and pat dry the leg of lamb. Mix 1/4 cup of onions with the coriander, the ginger and the salt and pepper. Rub it all over the leg of lamb.

3
Done

Mix the rice, the nuts, the raisins and the remaining onions. Put the stuffing on half of the lamb and close it with the other half. Tie it closed with kitchen string

4
Done

Put it in a roasting pan. Pour the melted butter over it and place it in the oven. Cook it until done, about 20-25 minutes per pound.

Zoe Negus

Almond stuffed dates wrapped in bacon
previous
Stuffed Dates wrapped in Bacon
Mango Mahalabia with a touch of Sumac
next
Mango Mahalabia with a touch of Sumac
Almond stuffed dates wrapped in bacon
previous
Stuffed Dates wrapped in Bacon
Mango Mahalabia with a touch of Sumac
next
Mango Mahalabia with a touch of Sumac

Add Your Comment