stuffed mutton shoulder

  • Work-from-home


May 16, 2010
[FONT=al_qalam tehreeri]Ingredients:
  • [FONT=al_qalam tehreeri]Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)[/FONT]
  • [FONT=al_qalam tehreeri]Vegetable oil 1 Table spoon[/FONT]
  • [FONT=al_qalam tehreeri]Seasoned bread crumbs 1 cup[/FONT]
  • [FONT=al_qalam tehreeri]Finely chopped garlic 2 cloves[/FONT]
  • [FONT=al_qalam tehreeri]Finely chopped onion 2 Table spoons[/FONT]
  • [FONT=al_qalam tehreeri]Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried[/FONT]
  • [FONT=al_qalam tehreeri]Grated zest of ½ lemon[/FONT]
  • [FONT=al_qalam tehreeri]Beaten egg 1 with 1 Table spoon milk or cream[/FONT]
[FONT=al_qalam tehreeri]

  • [FONT=al_qalam tehreeri]First preheat oven to 325 F and line a roasting pan with nonstick foil.[/FONT]
  • [FONT=al_qalam tehreeri]Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.[/FONT]
  • [FONT=al_qalam tehreeri]Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.[/FONT]
  • [FONT=al_qalam tehreeri]After all these process roast it for approximately 3 hours. Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.[/FONT]
  • [FONT=al_qalam tehreeri]At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.[/FONT]