Adapazari Style Stuffed Lamb

Ingredients:

3 kg boneless lamb leg
5 g flour
15 g tomato paste
30 g butter
300 ml chicken broth
4 g pepper
5 g salt
For filling:
150 gr chicken liver
150 g boiled rice
1 large onion
2 cloves of garlic
100 gr dried currants
60 g butter
2 g chili pepper
2 g cumin
5 g salt

For the filling: finely chopped onions, crushed garlic and currants are added to the melted half of the butter in a large pan. Roast the onions until they change color and then take this mixture into a separate bowl. Then roast the chicken liver with the remaining butter in a pan on low heat for 10 minutes. Take the roasted livers from the pan and chop into very small pieces. The onion mixture, liver, pepper, cumin, salt and boiled rice are mixed well in a bowl. After lamb’s leg spread on a flat surface, the cooled filling is spread over on the meat. The meat is then rolled up tightly and tied with a rope. Lamb leg is placed in a deep baking tray and pepper and butter that cut into small pieces are placed on it. Bake stuffed lamb in the pre-heated 190 degree oven for 2 hours. After the food taken from the oven, cut the meat into slices. For the sauce: take 1 tablespoon oil from the meat’s baking tray and put in into a deep sauce pan. Roast the oil and the flour on medium heat for 1-2 minutes. Then, add chicken broth, salt and tomato paste to the pan and boil for 1-2 minutes. Servet he meat with pouring the sauce over it.

Bon Appetite!