Kharoof mahshi is a traditional, classic lamb entrée stuffed with spices, dried fruit and nuts like pistachios and almonds, and enjoyed all over the Middle East for special occasions. Organ meats such as chopped chicken liver and gizzards are also added to the stuffing. Lamb is young sheep and doesn’t take long to cook compared to mutton, which are sheep over a year old. Kharoof mahshi leftovers are even more flavorful the following day. Recipe Servings: Serves 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
- 2 pounds (1000 g) lamb, boneless, in one piece
- 1 large onion, chopped
- 1.5 teaspoons (7.5 g) salt
- 2 cloves garlic, chopped
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1 teaspoon (5 g) turmeric
- 1 cup (240 g) cooked rice
- 1/2 cup (120 g) chopped pistachios
- 1/4 cup (60 g) chopped almonds
- 2 teaspoons (30 g) chopped parsley
- 2 tablespoons (30 ml) melted butter
- Preheat oven 375°F (190°C). Grease a baking pan.
- Season lamb with 1 teaspoon salt and 1 tablespoon onion, rubbing all over.
- Combine remaining onion and salt with garlic, cumin, coriander, turmeric, rice, nuts and parsley.
- Lay stuffing on one half of lamb, fold over the other half, making sure ends are tucked in, and tie into a log with string.
- Place in pan and pour butter over it.
- Bake 50-60 minutes, or until done.
- Remove from oven, tent a foil dome over it and allow to rest 15 minutes before serving.
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