How to cook lamb rib

Rib with bukhari rice

the ingredients

• A rib of lamb.
• Two tablespoons of cumin.
• a tablespoon of salt.
• XNUMX teaspoon of each:
  • Paprika.
  • Pepper.
  • cardamom.
• Fried nuts - for garnish.

Rice ingredients:

• Five cups of long-grain basmati rice.
• Three large grated carrots.
• Half a cup of corn oil.
• Half a cup of raisins.
• Chopped large onion.

How to prepare

• Place black pepper, cardamom, salt, paprika, and cumin in a small dish and mix well.
• Place half a cup of corn oil in a wide pot and raise it over the heat until the oil is heated well, then add the onions and stir them over the heat until they wilt, then add half the amount of spices and onions to it.
• Add the carrots to the pot and stir well with the spices until the rice acquires a delicious flavour.
• Add half the amount of raisins, then add the rice and stir well for several minutes until the rice is cooked well. Stir the ingredients with the rice and leave it on high heat until it boils well. Reduce the heat and leave it on the fire until the rice is cooked.
• Place a piece of tin foil on a wide tray, place the lamb rib on it, distribute the rest of the spices on the inside and outside of the rib, pour rice over the rib, and secure it well.
• Drizzle a little olive oil on the rib and wrap it well in foil.
• Prepare the oven by setting it at 180 degrees Celsius and placing the rib in the oven for two and a half hours until it is cooked. Reduce the oven temperature for serving time, then distribute the nuts over it and serve it with rice.

Rib stuffed with vegetables

the ingredients

• A rib of lamb.

Filling ingredients:

• A tablespoon of mixed spice.
• A piece of ginger.
• a tablespoon of salt.
• Ten cloves of garlic.
• A tablespoon of ground black pepper.
• big onion
• Two cups of chopped parsley.
• A large sweet green pepper.
• half cup of olive oil.
• Two cups of chopped dill.
• Two cups of chopped coriander.

Vegetable mixture ingredients:

• Four large carrots.
• Four pods of green pepper.
• Four large potatoes.
• Twenty cloves of unpeeled garlic.
• Twenty small pieces of eggplant.
• A piece of yellow squash (pumpkin).
• Four pods of green pepper.
• Thirty very small onions.

How to prepare

• Prepare a suitable oven tray, and cover it with tin foil, keeping part of the tin foil outside the tray, enough to cover the lamb rib.

Preparing the filling:

• Place salt, spices, pepper, onion, garlic, ginger, dill, coriander, and parsley in the food processor bowl and turn on medium speed until the ingredients are mixed and homogeneous.
• Place a third of the filling on the rib, rub it well inside and out, and place a little of the filling between the meat and the skin.

Preparing the vegetable mixture:

• Chop the squash, potatoes, and carrots into medium-sized cubes and place them in a deep bowl. Chop the eggplants lengthwise from the middle, leaving the neck so that the eggplant remains intact, and place them on top of the potatoes.
• Add garlic, pepper, and onion and place the rest of the filling on the vegetables and mix well.
• Place the filling inside the rib, between the meat and the skin, distribute the rest of the amount under the rib and cover it with tin foil, then place it in a hot oven at 180 degrees Celsius for three hours until it is completely cooked, then serve it.