|
Classic
Cook Books
< last page | next page >
page 133
11. STUFFED ROAST LAMB.
KOUZOU KARNI DOLDURMA.
Ingredients:
Lamb ........................................... 1 whole, fat.
Butter ................................ 5 to 6 tablespoonfuls.
Dry Onions .................................... 5 to 6, large.
Rice ......................................... 3 to 4 cupfuls.
Pistachio ........................................ 1/2 cupful.
Raisin ................................. 1/2 cupful, seedless.
Cinnamon ................................ 3 pinches, powdered.
The liver and the heart of the lamb.
Salt and pepper, to taste.
Method:
Skin the lamb, clean the inside and boil in a very large vessel for 20 to 25
minutes, taking off the scum. Then in another large vessel place the butter, and
in it fry the chopped oninons, the pistachio, the raisin, the rice, and the
finely chopped liver and heart, adding also the cinnamon. Season the whole to
taste, and gradually add one cupful of lamb broth at a time until the rice is
sufficiently boiled. When ready stuff the lamb with this mixture with the aid of
a spoon, and in a large tray place it in a moderately hot oven until well
roasted. It is better to rub the lamb with the juice of an onion just before
placing it in the oven.
< last page | next page >
Classic
Cook Books
|
