Fakhitha Fel Foarn
(Leg of Lamb)
-
- 1 leg of lamb
- 10 cardamom seeds
- 3 sticks cinnamon
- 5 garlic cloves
- 2 dried lemons
- 1/2 tsp. ground mixed spices
- 1 tsp. saffron
- 1 lemon
- 2 dried lemons
- 1/2 tbsp. salt
- 1 cup of yogurt
- 1/2 tsp. ground black pepper
- 12 tbsp. corn oil
- 6 cups hot water
- 1 cup flour
- 1/2 cup almonds; blanched, skinned and roasted
- 1/2 cup raisins, cooked in a little oil
Wash the meat and make small cuts in several places; stuff
cuts with the cardamom, cinnamon and three cloves of
garlic. Soak the saffron in lemon juice and set aside. Grind
the dried lemons with the remaining garlic, mixed spices
and salt. Add the saffron with the lemon juice and mix well.
Lightly whisk the yogurt and add the whole spices.
Coat the meat with the yogurt mixture and set aside for a
half hour.
Cover the bottom of a dish with foil, pour in the oil and
hot water. Put the meat in the dish. Make a soft dough with
the flour and water. Cover the pan with the dough. Seal the
edges securely to act as a cover, and place in the oven
for two and a half hours, at 350 degrees, or until cooked.
Remove dough covering and return the meat to the oven
to brown.
Arrange on a serving dish and decorate with boiled
vegetables or french fries. If preferred, place on a bed of
spaghetti or rice and sprinkle the almonds and raisins on
top. Serves 6-8.
Recipe from "Saudi Arabia Magazine" (an
official publication of the
Information Office of the Royal Embassy of Saudi Arabia),
Spring 1998
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