27 December, 2015
Doloo Mehshe – Stuffed Lamb Breast
- 1 side of a breast of lamb (ask your butcher to slice off the rib bones and to make the opening between the skin and the rib meat) weighing about 3 kg
- 400 grams of ground lamb meat
- 2 cups of soaked rice
- ½ cup of pine nuts
- 1 cup of vegetable ghee
- 1 cinnamon stick
- some cinnamon powder
- black pepper to taste
- 7 spices to taste
- a hint of saffron
- salt to taste
- a few cloves
- water (quantity needed to cook the rice)
Rub the rib meat inside and out with pepper and cinnamon. Sew leaving a small hole for stuffing.
Melt a little of the ghee and fry the ground lamb, the pine nuts, the salt, the pepper, the cinnamon and the saffron all together.
When meat is well done, add the water required to cook the soaked rice. Add the drained rice when water starts to boil. Stir in a dash of 7 spices.
Cook rice over low heat until it’s tender. Stuff the breast with this rice filling and sew.
In a very big pan, put boiling water (about 1 liter and a half) and add the stuffed breast. Add a cinnamon stick and the cloves. Cook until it’s well done, about an hour and a half.
After it has cooked, you want to crisp up the skin and give it a nice golden color. To do so, remove from broth and, in a large pot, melt the rest of the ghee and fry over high heat until it’s golden all over.
After removing thread, serve the stuffed lamb rib and the remaining broth separately.