• Place the lamb pieces in the pressure cooker & add water
  • Heat on the highest temperature for 2 hours
  • Remove the cooked lamb pieces from the pressure cooker & remove 1 cup of the lamb stock
  • Cut the lamb intestines in 10 inch strips
  • Scrape off the fat with a knive holding on one side
  • Flip on the other side & repeat
  • Clean the intestines under cold running water in the sink
  • Open the seal & clean inside
  • Flip inside out & clean the other side
  • Cut & squeeze the lemon
  • Pour the lemon juice in the lamb intestines & add the salt
  • Mix & set aside for 20 minutes only
  • Rinse & strain the rice
  • Add the rice in a bowl along with the beef mince
  • Add the salt & pepper & mix all together with your hands
  • Clean the intestines again inside & out
  • Open the intestine & place the rice mixture inside
  • Push the rice mixture inside but don't over fill too much because the rice will expand when cooked
  • Rinse & strain the chickpeas
  • Poke holes in the dried lime
  • In a large pot add the chickpeas, add the cooked lamb pieces, add the lamb stock, add 3 litres of boiling water, add the dried lime, add the salt & pepper& mix all together
  • Cover & cook  on low-med heat until it starts boiling
  • Skim off the fat from the stew
  • Add the lamb sausages one at a time
  • Cover & cook on low-med heat for 2 hours

Stew Ingredients
Lamb pieces with bone
2 cups Dried Chickpeas (soaked overnight)
1 tablespoon Salt
1 teaspoon Black Pepper
2-4 Dried Lime


Lamb Sausage Ingredients
1/2 kilo Lamb Intestines
1 Lemon
2 tablespoons Sea Salt


Rice Filling
1 & 1/2 cups Basmati Long Grain
White Rice
(soaked in water for 1/2 an hour)
1/2 kilo Extra Lean Beef Mince
1 tablespoon Salt
1 teaspoon Black Pepper

Lamb Sausages/Bombar

Directions

Ingredients

Assyrian Dishes © ALL RIGHTS RESERVED.