Stuffed Lamb or veal- Kaboorga

Stuffed meats and vegetables are considered to be the epitome of dishes throughout the Middle East and the neighboring countries. Besides stuffed lamb for which the Arabs are renowned, stuffed ribs are popularly prepared throughout the eastern Arab lands, especially during special occasions and milestone events.

SERVES: 8 to 10

SOAKING TIME: 5 minutes

PREP TIME: 45 minutes

COOKING TIME: 3 hours 15 minutes

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 3 onions, minced
• 2 green bell peppers, deseeded and finely chopped
• 6 cloves garlic, crushed to a paste
• 1/2 cup (50 g) pine nuts
• 1/2 cup (25 g) finely chopped fresh parsley
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 4 cups (1 liter) water
• 2 boneless breasts of lamb or veal, about 5 lbs (2.25 kg) total, or 4 to 5 lbs (1.75 to 2.25 kg) veal ribs
• 2 cups (450 g) canned stewed tomatoes (about 1 1/2 14.5-oz/411-g cans)
• 4 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1 teaspoon dried oregano
• 1 teaspoon Arabian Gulf Spice Mix (Baharat)
• 2 tablespoons pomegranate syrup
• 1/4 teaspoon ground red pepper (cayenne)

SPECIAL TOOLS:

• Large Sewing Needle (about 21/2-in/6.25-cm long)
• Thread

INSTRUCTIONS:

1. Heat the oil in a large skillet with a lid over medium heat and stir in the rice, onion, green bell pepper, and half of the garlic. Sauté, uncovered, for 10 minutes, stirring frequently.
2. Add the pine nuts, parsley, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cups (500 ml) of water. Bring to a boil.
3. Cover the skillet and cook over medium-low heat for 10 minutes, stirring occasionally to prevent sticking.
4. Trim excess fat off the lamb or veal breasts or veal ribs, leaving some fat for juiciness.
5. For stuffing and seasoning the meat: Form a pocket with the lamb or veal breasts using a 2 to 3-inch (5 to 7.5-cm) needle and nylon thread (or any sturdy thread). Sew the two breasts of lamb or veal together, leaving an opening on one end. (If you think that your thread is not sturdy enough, sew twice.) Stuffing the Lamb or Veal
6. If you’re using veal ribs, make a pocket by separating the ribs from the outer meat. Use a sharp knife to separate the outer layer ribs from the inside layer of meat. Carefully cut between the two layers to form a pocket. Or, if you buy your meat from a Middle Eastern market, ask the butcher to do this for you.
7. Stuff the pocket with the rice mixture. Sew the open end closed.
8. Place in a large roaster with a cover. Rub all over with the remaining half of the garlic, the remaining 11/2 teaspoons of salt and the remaining 1 teaspoon of black pepper.
9. Preheat the oven to 350°F (175°C).
10. In a bowl, combine the remaining 2 cups (500 ml) of water with the stewed tomatoes, coriander leaves, oregano, Arabian Gulf Spice Mix, pomegranate syrup, and ground red pepper.
11. Pour the mixture over the meat. Cover and bake for 2 1/2 hours, basting occasionally.
12. Remove the cover and bake for another 30 minutes, or until the meat is well done.
13. Serve the meat with the pan juices and the rice.