Stuffed Breast of Lamb
(Kaboorga)
Saudi Arabia
-
- 1/4 cup olive oil
- 1 cup rice
- 4 cloves garlic, crushed
- 3 medium onions, finely chopped
- 2 small green peppers, chopped
- 1/2 cup finely chopped parsley
- Salt and pepper to taste
- 1/2 cup pine nuts
- 2 breasts of lamb, approx. 2 lbs. each
- 1 can tomatoes (19 oz. or 540 ml.)
- 1/4 cup finely chopped fresh coriander (cilantro)
- 1 teaspoon oregano
- 2 tablespoons Worcester sauce
- Pinch of cayenne
In a frying pan, heat the oil; then add the rice, half of the garlic, the onions, and the green peppers, and stir-fry for 5 minutes. Add the parsley, salt, pepper, and pine nuts, and 2 cups water. Bring to a boil, then lower the heat, cover and let simmer for about 15 minutes over medium heat.
In the meantime, sew the two breasts of lamb together, forming a pocket. Stuff with the rice mixture, close by sewing, and place in a baking pan. Rub the breasts of lamb with salt and pepper, and the remainder of the garlic.
Mix the tomatoes, 4 cups of water, the coriander leaves, the oregano, the Worcester sauce, and the cayenne, and pour the mixture over the meat. Bake for about 1½ hours at 350°F, or until the meat is done, basting occasionally with the sauce. Cover with foil, and bake for another 30 minutes. Serve hot.
Serves 8 to 10.
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
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