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INGREDIENTS: 3-4 lbs boneless leg of lamb with an open pocket to stuff it 1/2 amount of poultry stuffing (see below) 1 tsp of cinnamon, allspice, nutmeg, black & white pepper, and salt 1/2 cup plain yogurt METHOD: a) The stuffing - 1 1/2 lbs ground lean beef or lamb 1 cup of washed and drained rice 1/4 tsp of allspice, cinnamon, nutmeg, black & white pepper 3 tbl margarine 1 tsp salt 2 tbl of roasted pine nuts 1 cube of chicken flavor with 1 1/2 cups of hot water Heat the margarine in a medium saucepan. Stir in the meat, add all the spice and cook until the meat is roasted. Then add the chicken flavored water and let it boil. At this time, you can add the rice and stir it in with the meat. Lower the heat and cover the pan for 10-15 minutes until tender. Drain all water before serving, then add the roasted pinenuts. You can now use it for stuffing or as a side dish. b) The Meal - Sprinkle the seasoning all over the leg of lamb and inside the pocket, then fill it with the stuffing and sew it or close with round toothpicks, and wrap it in aluminum foil after covering it with plain yogurt. Bake it in a preheated oven at 350 degrees for 1 1/2 hours. Serve it hot. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |