Stuffed lamb recipe (mouri)

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Greek

Before preparing this dish.  Ensure oven is capable of holding a tray large enough prior to cooking.

Ingredients

1 Lamb approx 12kgs with hind quarters removed

Marinade (to coat Lamb)
Ghee
Tomato paste
Cinnamon
Salt & Pepper


1½ kg Short grain rice
Offal , lungs, kidney, liver & heart from your lamb, finely diced
500g topside
4 large onions, diced
4 Garlic cloves, chopped
2 cups tomato paste
2 tbsp ground cinnamon
1 tbsp dried herbs (thyme, winter savoury)
2 tbsp Ghee (or Butter)
Olive oil
Salt and pepper
View conversion table

Preparation

With a meat cleaver make an incision, crossways (in spine) approx 15cm from base but do not cut completely through – only the bone.

Mix the above ingredients to make enough paste to cover the whole lamb well..  Rub paste inside the cavity of the lamb and over the outside. Leave to marinate while preparing stuffing.
 
Use a heavy based saucepan and sauté rice with olive oil so that grains glisten. Be careful not to burn rice. As this is a large amount of rice it should be done in three to four batches.  When completed place rice to one side.

Using the same heavy based saucepan, pour in 3-4 tablespoons of olive oil. Add onions and garlic and sauté until translucent.  Add ghee and the offal and topside. Stir constantly and cook well.  Then add the tomato paste, cinnamon, dried herbs and salt and pepper. Add enough water to cover and then add the rice.

Bring to boil, then simmer for one hour or until the rice has absorbed the moisture. Occasionally checking and stirring. When water is almost absorbed remove from heat.
 
Stuffing Lamb
Place lamb on its back and  begin to sew the carcass together with a needle and thread.
Begin to place the stuffing inside of cavity.

As stuffing progresses simultaneously sew carcass together ensuring mixture does not escape during roasting.

Prepare a very large backing tray by placing a rack in the base and filling the base of the tray with water.  Place the stuffed lamb on the rack.  Cover the whole lamb with foil and cook for 6 – 8 hours at 150C, or until cooked through.   
 
Note: To sew Lamb you may choose butchers twine or strong cotton. During the cooking process check lamb to see that there is always water in the bottom of tray.
 
Kali Orexi!

If you enjoyed this Stuffed lamb recipe (mouri) then browse more Greek recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Greek Restaurants

Displaying 10 of 235 Greek Restaurants.

  Restaurant Book Online Suburb
1. Cellar 47   Shepparton
2. Santorini Hawthorn   Hawthorn
3. Lemnos Taverna   Prahran
4. Triselies   Katoomba
5. Saffron   Manuka
6. Yots Greek Taverna   Larrakeyah
7. Eros Ouzeri   Adelaide
8. Estia   Henley Beach
9. George's Greek Tavern   Malvern East
10. Greek Spot   Hawthorn

View all Greek restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Rice crackers

Cook large rice crackers in the microwave. Lay across a take away container and cook on HIGH for approx. 1 minute until puffed. Use as an edible serving dish for salads.

Glossary

More

Avocado

Avocado is used in salsas and to make guacamole.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT