Whole Lamb Stuffed With Chickpeas And Eggs Recipe

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The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy the Arabic Cuisine and  learn how to make Whole lamb stuffed with chickpeas and eggs.


1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs


– Wash the lamb inside and out then pat dry.
– Mix the saffron water with all the spices and the oil, stir well.
– Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
– In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
– Add green peppers and eggs; season mixture with salt, pepper and spices.
– Preheat panggangan to 180 C.
– Fill the lamb with the stuffing, cover and put into the panggangan until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
– Garnish with the remaining filling, and serve hot

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