Quarter lamb stuffed with herbs

Make an incision between the shoulder and the bones of a 4 to 6 lb quarter lamb and fill with the following stuffing.

1 tsp ginger

1/2 tsp salt

1 large sprig each parsley and coriander

8 cloves of garlic

2 tbsp oil

1 tbsp red pepper

1 tbsp cumin

Place the joint, meat side down, in a large pan with:

3 oz butter

1 tsp ginger

1 tsp sweet pepper paprika

1/2 tsp cumin

1/2 tsp salt

1/2 tsp saffron

3 onions, sliced

3 cloves of garlic, crushed

2 pints water

Cook over moderate heat for 1 to 1 1/2 hours, according to the tenderness of the meat. Add a little water if neces- sary during this time. Serve the quarter lamb well browned in the oven, and pour över the sauce which should be rather rich.


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