Description
Method
Wash the lamb thoroughly and allow it to drain well, patting it dry inside and out. Place it in the roasting pan and season with salt and pepper.
In a wide pot, sauté the chopped offal and the minced beef in the olive oil. Season with salt, pepper, and a pinch of cinnamon, then add 1 cup of water. Simmer gently for 15 minutes.
Add the rice and cook for a further 10 minutes. Remove from the heat and stir in the toasted pine nuts.
Stuff the lamb’s cavity with the filling and sew it closed using a needle and thick thread.
Place the lamb curled up in a deep pot and pour the sauce over it.
For the sauce: Sauté the tomato paste in the olive oil, add the grated tomatoes, season with salt and pepper, and add a pinch of sugar.
Add 2 cups of water and cook over very low heat for about 5 hours, adding hot water if necessary, until the meat becomes tender and richly glazed.
