Entree: Turkey – Eastern Anatolia – Kaburga Dolması (Ribs stuffed with seasoned rice and lamb, slow-roasted until tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 30 min

Ingredients

- 1 whole lamb rib section, approx. 3 lb (1.4 kg)
- 1 lb (454 g) boneless lamb shoulder, cut into 1/2 in (1 cm) cubes
- 2 cups (400 g) long-grain rice, washed and drained
- 1 large onion, finely chopped
- 3 tbsp (45 ml) butter
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) warm lamb or beef broth
- 2 cloves garlic, minced
- 1/4 cup (60 g) chopped parsley
- 1/4 cup (35 g) pine nuts, toasted (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1 1/2 tsp (9 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- Kitchen twine or skewers for sealing

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb rib section dry and, if needed, trim so it forms a cavity for stuffing; reserve any trimmings.
2. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 ml) butter in a skillet over medium heat. Sauté the chopped onion until translucent, 6–8 minutes. Add garlic and cook 1 minute more.
3. Add the cubed lamb shoulder (or trimmings) and brown lightly, about 6–8 minutes. Stir in tomato paste, cumin, allspice, cinnamon, salt, and pepper; cook 2 minutes to bloom the spices.
4. Stir in the rice, pine nuts (if using), parsley, and lemon juice. Add the warm broth and remove from heat; the mixture should be slightly undercooked because it will finish cooking inside the ribs.
5. Spoon the stuffing into the cavity formed by the rib section, packing gently but not overfilling. Seal openings with kitchen twine or skewers and rub the outside with remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil; season exterior with a little salt and pepper.
6. Place the stuffed ribs seam-side up in a roasting pan. Cover tightly with foil. Roast in the preheated oven for 2 to 2 1/2 hours, basting once after the first hour with pan juices, until the meat is very tender and rice is cooked through.
7. Remove foil and roast uncovered 10–15 minutes to brown the exterior if desired. Let rest 15 minutes before cutting the twine, slicing, and serving so the stuffing sets.
8. Serve slices of stuffed rib with pan juices spooned over and a garnish of fresh parsley.