Fakhda Mahsheya

• 1 leg of lamb
• 4 cloves garlic, cut into slivers
• 2 tablespoons vegetable oil
• Salt and pepper
• 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

1. Make slashes into the meat with a sharp-pointed knife and insert the pieces of garlic.
2. Rub the meat all over with oil, salt, and pepper and put it in a roasting pan in a preheated 400F oven.
3. 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.
4. The Middle Eastern way is well-done.
5. Prepare the stuffing.
6. 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.
7. Add the rice, and stir well for a few minutes.
8. Then add salt, pepper, cinnamon, and allspice.
9. 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.
10. Fry the mixed nuts in the remaining oil until they just begin to color, and mix them into the rice before serving.
11. Let the meat rest in the turned-off oven with the door open for 15 minutes before carving.
12. Serve accompanied with the stuffing.
13. Add to the stuffing 1 teaspoon cardamom, and pinches of ground cloves and nutmeg.
14. Add 1/4 cup raisins to the stuffing.

lamb, garlic, vegetable oil, salt, ground beef, sunflower oil, longgrain rice, salt, cinnamon, allspice, meat, almonds, pistachios, pine nuts

Taken from www.epicurious.com/recipes/food/views/fakhda-mahsheya-373389 (may not work)