Roast Lamb (Bedowie Sheikh)

Name: Roast Lamb (Bedowie Sheikh)
Yield: 3 servings
Ingredients: Skin it whole; a pound of rice half-boiled; half a pound of snowbars, pine cones, or pistachio nuts; dust with pepper and salt; Take the liver, heart, and a pound of meat

From Banquets of the nations, 1911

Serves 3

Serve with boiled potatoes and salad.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 243. The excerpt below is the record exactly as published.

Skin it whole ; the head and trotters to be left on the lamb. Clean the inside from all impurities, wipe it dry, and dust with pepper and salt. Take the liver, heart, and a pound of meat ; mince them small. Have ready a pound of rice half-boiled (in native fashion) and half a pound of snowbars, pine cones, or pistachio nuts

Cook this with the app: pantry check, scaling, and the assistant.