The grandest Arab meal is a whole stuffed baby lamb. A succulent leg accompanied by the traditional stuffing called hashwa is a representative of that ideal. The meat is cooked gently, for a long time, to such melting tenderness that you can pull morsels off with your fingers.
Recipe information
Yield
serves 6
Ingredients
For the Stuffing (Hashwa)
Preparation
Step 1
Make slashes into the meat with a sharp-pointed knife and insert the pieces of garlic. Rub the meat all over with oil, salt, and pepper and put it in a roasting pan in a preheated 400°F oven. For rare meat roast 12 minutes per pound plus 20 minutes more; for medium-rare, roast 16 minutes per pound plus 20 minutes more; for well-done, roast 20 minutes per pound plus 20 minutes more. The Middle Eastern way is well-done.
Step 2
Prepare the stuffing. In a large pan, fry the meat in 2 tablespoons of the oil, turning it constantly and breaking up lumps, until it has changed color. Add the rice, and stir well for a few minutes. Then add salt, pepper, cinnamon, and allspice. Pour in the boiling stock, mix well, and simmer, covered, for 20 minutes, or until the rice is tender, adding a little stock or water if it becomes too dry.
Step 3
Fry the mixed nuts in the remaining oil until they just begin to color, and mix them into the rice before serving.
Step 4
Let the meat rest in the turned-off oven with the door open for 15 minutes before carving. Serve accompanied with the stuffing.
Variations
Step 5
Add to the stuffing 1 teaspoon cardamom, and pinches of ground cloves and nutmeg.
Step 6
Add 1/4 cup raisins to the stuffing.
