Stuffed Baby Lamb
Blanch almonds and pistachios. Slip off their skins. Fry ground meat in smoking hot samneh until no longer pink. Add all the nuts and fry with meat until toasted. Add rice, salt, pepper and water. Stir gently. Cover and cook over low fire until rice is tender and water is absorbed. Meanwhile, prepare lamb by rubbing it inside and out with salt and pepper. Correct seasoning of stuffing and when it is cool, stuff the lamb with it. Sew the opening with heavy thread. Tie feet together in pairs. Boil the stuffed lamb in a large kettle with enough water to cover well. Skim.
When done, the meat will feel soft and tender when pressed
between the fingers. This will take several hours. Remove lamb
from water and place in a large roasting pan. Coat with samneh
or butter and laban for a nice glaze. Roast in moderate oven
until nicely browned, basting frequently with its own broth.
Serve on a large platter garnishing with parsley. Pass laban and
gravy made with the pan drippings, thickened with flour and
water. Fresh salad and vegetables cooked in oil are usually
served with qouzi.