Entree: Turkey – Turkish Kurdish Cuisine – Kaburga Dolması (Lamb rib stuffed with spiced rice and meat then roasted)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 1 lamb rib rack, bone-in, whole, approx. 3.5 lb (1.6 kg)
- 2 cups (370 g) long-grain rice, rinsed and drained
- 8 oz (225 g) ground lamb
- 1 large onion, finely chopped, approx. 7 oz (200 g)
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) butter, divided
- 1/4 cup (30 g) pine nuts
- 1/4 cup (40 g) currants or raisins
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cumin
- 2 cups (480 ml) warm lamb or chicken stock
- 1/2 cup (30 g) fresh parsley, chopped
- 2 tbsp (30 ml) tomato paste
- Zest and juice of 1 lemon, about 1 tbsp (15 ml) juice
- Butcher's twine for trussing

Instructions

1. Preheat oven to 325°F (160°C). Pat the lamb rib rack dry and trim excess fat if needed. Carefully open the rack to expose the cavity for stuffing, creating a pocket along the rib bones without separating ribs completely.
2. In a skillet over medium heat, melt 2 tbsp (30 g) butter with 3 tbsp (45 ml) olive oil. Add chopped onion and sauté until translucent, 6–8 minutes.
3. Add pine nuts to the skillet and toast until golden, about 2–3 minutes. Stir in ground lamb and cook until browned, breaking it up, about 5 minutes. Add tomato paste and cook 1 minute more.
4. Add rinsed rice, currants, cinnamon, allspice, cumin, salt, and pepper. Stir to coat rice with the oil and spices, then pour in 1 cup (240 ml) of the warm stock. Cover and simmer on low for 8–10 minutes until rice is partially cooked and has absorbed most liquid (it will finish cooking inside the lamb).
5. Remove skillet from heat and fold in parsley, lemon zest and juice, and remaining 2 tbsp (30 g) butter. Taste and adjust seasoning.
6. Spoon the rice mixture tightly into the cavity formed by the ribs. Use butcher's twine to tie and secure the rack so the stuffing stays inside; tuck ends and truss firmly.
7. Place the stuffed rack seam-side up in a roasting pan. Pour remaining 1 cup (240 ml) stock into the pan around (not over) the meat to keep moisture. Cover tightly with foil.
8. Roast in preheated oven covered for 2 to 2 1/2 hours, until the meat is tender and the rice is fully cooked. Remove foil for the last 20–30 minutes to brown the exterior.
9. Let rest 15 minutes before cutting. Slice between the ribs to serve each portion with some stuffing. Spoon pan juices over slices when plating.