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Stuffed Baby Lamb [Oozi]:
Submitted by: Madame Sousou | Date Added: 5 Jul 2010
Listed in: Lebanese Rice

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 16-20 Ibs. spring lamb
• 4 cups ground lamb
• 5 cups rice, washed and drained
• 2 cups mixed pistachio, pine nuts and almonds
• 1 1/4 tsp. black pepper
• 2 Tbsp. salt (or to taste)
• 3 cups samneh (or other shortening)
• Flour

• Blanch almonds and pistachios.
• Slip off their skins.
• Fry ground meat in smoking hot samneh until no longer pink.
• Add all the nuts and fry with meat until toasted.
• Add rice, salt, pepper and water.
• Stir gently.
• Cover and cook over low fire until rice is tender and water is absorbed.
• Meanwhile, prepare lamb by rubbing it inside and out with salt and pepper.
• Correct the seasoning of stuffing and when it is cool, stuff the lamb with it.
• Sew the opening with heavy thread.
• Tie feet together in pairs.
• Boil the stuffed lamb in a large kettle with enough water to cover well.
• Skim.

• When done, the meat will feel soft and tender when pressed between the fingers.
• This will take several hours.
• Remove lamb from water and place in a large roasting pan.
• Coat with samneh or butter and laban for a nice glaze.
• Roast in moderate oven until nicely browned, basting frequently with its own broth.
• Serve on a large platter garnishing with parsley.
• Pass laban and gravy made with the pan drippings, thickened with flour and water.
• Fresh salad and vegetables cooked in oil are usually served with Oozi. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)