Lamb Stuffed with Rice
|Rice||3 Ounce (90 Gram)|
|Lemon||1 , juiced|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm)|
|Seedless raisins||3 Ounce (90 Gram)|
|Boned lamb shoulder||1|
|Tomato juice/Tomato puree||1 Tablespoon|
|Water||1⁄4 Pint (150 Milliliter)|
|Tomatoes||1⁄2 Pound, sliced (250 Gram)|
1. Wash rice and cook in fast boiling water with lemon juice for 15 minutes, drain and dry.
2. Brown the onion in some oil or melted butter, stir in the garlic and raisins. Put in a bowl and mix with the rice. Season to taste.
3. Stuff the meat and secure with string. Place in a baking dish and pour over oil and sprinkle with salt and pepper and roast for 1 1/2 hours at 400°F (200°C). Reduce the heat to 325°F (160°C) and cook for 50 minutes or until done.
4. Take the lamb from the baking dish and pour off excess fat. Make a sauce by adding the flour and stirring until smooth. Add the tomato juice or puree and blend with the water. Stir until sauce thickens. Pour over the meat and garnish with tomato slices.