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Kaburga dolması
Rice-stuffed lamb breast
Mardin kaburga dolması: lamb breast stuffed with spiced rice, almonds and currants, slow-roasted
In Mardin and Diyarbakır, a stuffed lamb breast is the centrepiece of bayram and wedding tables: the butcher cuts a pocket between the ribs and the meat, which is filled with rice cooked with almonds, currants, allspice and cinnamon, sewn shut and baked slowly until the meat falls from the bones. The rice inside soaks up all the lamb juices. Ask the butcher to open the pocket for you. Common mistake: packing the rice tightly when it is raw; it needs room to swell or the pocket splits. Chef's tip: roast it covered for most of the time, then uncover and turn the heat up at the end for crackling-crisp fat.
- Total time
- 250 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the lamb
- 2 tsp salt
- 1 tsp black pepper
- 1 ¾ cups hot water
For the stuffing
- 9 oz long-grain ricerinsed and soaked for 20 minutes
- 2 tbsp ghee or clarified butter
- 1 onionfinely chopped
- 2 ⅛ oz blanched almonds
- 1 ⅜ oz currants
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp salt
- 1 cup hot water or stock
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Method
0/7 doneStep 1: Melt 2 tbsp ghee or clarified butter in a pan over a medium heat and fry 2 ⅛ oz blanched almonds for 3 minutes, until golden. Add 1 onion and cook for 5 minutes, until soft.
8 minStep 2: Drain 9 oz long-grain rice and stir it in with 1 ⅜ oz currants, 1 tsp ground allspice, ½ tsp ground cinnamon and 1 tsp salt for 2 minutes. Add 1 cup hot water or stock, cover and cook on low for 8 minutes, until the liquid is absorbed but the rice is still firm. Cool.
10 minStep 3: Heat the oven to 325°F (275°F fan). Season 4 ⅜ lb lamb breast (ribs), with a pocket cut by the butcher inside and out with 2 tsp salt and 1 tsp black pepper.
Step 4: Spoon the rice loosely into the pocket, filling it about three-quarters full, then sew the opening shut with kitchen string or close with skewers. Common mistake: packing it tight; the rice swells and bursts the pocket.
10 minStep 5: Put the lamb in a roasting tin, pour 1 ¾ cups hot water around it, cover tightly with foil and roast for 3 hours, until the meat pulls easily from the bones.
180 minStep 6: Uncover, raise the oven to 425°F (400°F fan) and roast for 20–25 minutes more, until the fat is crisp and deep golden. The stuffing must reach at least 165°F in the centre, as it has absorbed meat juices.
25 minStep 7: Rest for 15 minutes, then cut between the ribs and serve each piece with a spoonful of the rice and the pan juices.
15 min
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 46 g
- Carbs
- 42 g
- Fat
- 52 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaburga dolması take?
- About 250 minutes in total: 40 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of ghee or clarified butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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