All Easy Recipes. Cook all that you can cook. Whole Stuffed Roast Lamb
(Ichi Dolmush Kuzu Kebabi)
 
This is not a very practical recipe for England, but it is the most characteristic Turkish dish for grand occasions.

What You Need:            (To Serve: 10 - 12)
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  • Whole lamb
  • ¾ pound butter
  • 3 - 4 chopped onions
  • Pistachio nuts and currants
  • 2 - 3 pound rice
  • Salt and pepper
  • Cinnamon

    • How To Cook:
    1. Get the whole of a small lamb with the liver and the heart, and put in a large saucepan or iron pot without the liver and heart.

    2. Cover it with water, set it on the fire and let it boil for 10 or 15 minutes.

    3. Chop up the liver very fine together with the heart.

    4. Put ¾ pound of fresh butter in a stew pan with 3 or 4 chopped onions, put it on the fire and let them cook till nearly brown.

    5. Add the liver and the heart with a handful of skinned pistachios, and the same of currants, well cleaned.

    6. Stir until the liver begins to cook, and then add 2 or 3 pound of the best rice, well washed, sufficient salt, pepper and cinnamon.

    7. Keep stirring and add now and then a little of the liquor in which the lamb is boiled, until the rice is rather soft.

    8. Then stuff the lamb with this preparation and sew it up.

    9. Rub the lamb all over with some onion juice, place it in a baking tin and bake it in a moderately hot oven (425°F) for 30 minutes, then at moderate (375°F) for 25 minutes per lb.

    10. The meat should be well browned on both sides.
    		 
    		 
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