How to make it

  • In a frying pan, heat the oil; then add the rice, half of the garlic, the onions, and the green peppers, and stir-fry for 5 minutes.
  • Add the parsley, salt, pepper, and pine nuts, and 2 cups water.
  • Bring to a boil, then lower the heat, cover and let simmer for about 15 minutes over medium heat.
  • In the meantime, sew the two breasts of lamb together, forming a pocket.
  • Stuff with the rice mixture, close by sewing, and place in a baking pan.
  • Rub the breasts of lamb with salt and pepper, and the remainder of the garlic.
  • Mix the tomatoes, 4 cups of water, the coriander leaves, the oregano, the Worcester sauce, and the cayenne, and pour the mixture over the meat.
  • Bake for about 1½ hours at 350°F, or until the meat is done, basting occasionally with the sauce.
  • Cover with foil, and bake for another 30 minutes.
  • Serve hot.
  • Serves 8 to 10.

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