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Kharoof Mahshi (Stuffed Lamb)
Middle Eastern Stuffed lamb
1 15-lb. kid or baby lamb
4 cups cooked rice
2 cups chopped pistachio nuts
cup chopped almonds
1 cups sultana raisins
1 cup ghee or butter
2 cups sliced onions
3 tsp. salt
2 Tbls. coriander
tsp. coarsely ground pepper
1 tsp. candied ginger, ground


Have butcher prepare kid for roasting. Rinse inside and out. Wipe dry. Rub carcass both inside and out with mixture of a cup of the onions and the seasonings. Mix rice with nuts, raisins, 1 cups onions, and stuff the lamb. Put the stuffed lamb in a large pan. Pour melted fat over it and browned. Baste frequently with pan drippings. Or, roast outdoors on a rotisserie over charcoal for best flavor. A delicious Mid-Eastern recipe!
Preparation Time: Serves:
Recipe Origin: Bahrain
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