Ingredients:
1- Whole Lamb, about 5-6 Kg
For seasoning:
1 cup- Saffron mixture, saffron threads soaked in water
1 tsp. Grounded black pepper
1 tsp. Ground cinnamon
1 tsp. Ground cumin
1 tsp. Ground dry coriander
1 tsp. Turmeric powder
Salt to taste
½ cup- Olive oil
For filling:
2 tbsp. Olive oil
1- Onion, chopped
1 cup- Almonds
1 cup- Cashew and pine nuts
½ cup- Raisin, soaked
2- Green bell peppers, chopped
Salt and pepper to taste
1 tsp. cumin
1 tsp. Ground coriander
1 tsp. Turmeric powder
For seasoning:
1 cup- Saffron mixture, saffron threads soaked in water
1 tsp. Grounded black pepper
1 tsp. Ground cinnamon
1 tsp. Ground cumin
1 tsp. Ground dry coriander
1 tsp. Turmeric powder
Salt to taste
½ cup- Olive oil
For filling:
2 tbsp. Olive oil
1- Onion, chopped
1 cup- Almonds
1 cup- Cashew and pine nuts
½ cup- Raisin, soaked
2- Green bell peppers, chopped
Salt and pepper to taste
1 tsp. cumin
1 tsp. Ground coriander
1 tsp. Turmeric powder
1. Wash the lamb inside and out then pat dry.
2. Mix the saffron water with all the spices and the oil, stir well.
3. Season the lamb with the previous seasoning from outside, cover and set aside in the refrigerator for 4 hours.
4. In a skillet heat olive oil, add onions, almonds, cashew and pine nuts and raisin, stir.
5. Add green bell peppers.
6. Season mixture with salt,
pepper and spices.
7. Preheat oven to 180 C.
8. Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
9. Garnish with the remaining filling, and serve hot.
7. Preheat oven to 180 C.
8. Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
9. Garnish with the remaining filling, and serve hot.