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Muflon Photo from: Cini Semjeni |
LAMB STUFFED WITH CHEESE ADAPTED FROM HUICI’S ANÓN AL-ANDALUS #174 RELLENO DE CORDERO CON QUESO, p 114.
Ingredients[1]
1 lamb stomach
1 large intestine
½ lb semi-soft cheese
½ lb gruyere cheese
½ lb gruyere cheese
1 tsp white pepper
1 tsp cinnamon
½ tsp Chinese cinnamon
1 tbsp mint buds
4 eggs
¼ lb junks of lamb
1 qt cilantro juice
Preparation
Remove all entails from the lamb and clean it. Cut off
extremities and set aside.
Clean the small intestine and chop. Turn the large intestine
inside out and clean it. Cut into small pieces.
Crumble the cheese. Season it with spices, ¼ c cilantro juice
and mint. Mix with 1 egg slightly beaten and make balls with this. Put the cheese balls in a bowl with intestines and junks of meat cut like small doughnuts. Season with salt. Mix well and stuff lamb's stomach area with this. Tie it to close the stomach.
Beat the other eggs. Beat cilantro leaves with 1 qt water in
a food processor. Mix this with the eggs.
Put the lamb in a pot. Pour the egg/cilantro mixture over the lamb. Seal the top of the pot with a mixture of flour and water. Slowly cook until done.
Put the lamb in a pot. Pour the egg/cilantro mixture over the lamb. Seal the top of the pot with a mixture of flour and water. Slowly cook until done.
Carve and serve in a large bowl.
[1]
Only a boneless breast was
used. Intestines were not included due to lack thereof.
HUICI’S ANÓN AL-ANDALUS #174
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