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.

　　

Ingredients

serves 6

　　1 leg of lamb

　　4 cloves garlic, cut into slivers

　　2 tablespoons vegetable oil

　　Salt and pepper

　　

For the Stuffing (Hashwa)

1 pound ground beef

　　4 tablespoons sunflower oil

　　1 1/4 cups long-grain rice

　　Salt and pepper

　　2 teaspoons cinnamon

　　1/2 teaspoon allspice

　　2 cups meat or chicken stock (page 143) (or you can use a bouillon cube), boiling hot

　　1/4 cup split almonds

　　1/3 cup pistachios

　　1/4 cup pine nuts

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf