Instructions

1. 1

   Wash the rice until the water runs almost clear and leave it to drain; roughly chop the almonds. Heat 2 tbsp oil in a pot and fry the minced lamb in it until crumbly and no longer pink, then add the rice and almonds and toast them with the meat, stirring, until the rice turns translucent.

2. 2

   Add the allspice, cinnamon, pepper, salt and the water for the filling, cover and simmer over a low heat until the rice has absorbed the water and is half cooked. Spread the filling out on a plate and leave it to cool.

3. 3

   Pat the breast of lamb dry and slide your hand into the pocket: the pocket should reach almost to the edges, and the outer skin must not be pierced anywhere; where necessary, carefully enlarge it with a narrow knife. Rub the meat inside and out with the salt for the meat.

4. 4

   Spoon the cooled filling evenly into the pocket, filling it only three-quarters full, because the rice swells as it cooks. Use the flat of your hand on the outside to spread the filling right into the corners.

5. 5

   Sew up the opening with kitchen string and a trussing needle in small, close stitches, or pin it shut with wooden skewers like a seam and wind string crosswise around the skewers so that no filling escapes.

6. 6

   Place the breast of lamb rib side down in a large pot or casserole and add the halved onion, the bay leaves, the water for braising and the salt for the broth; the meat should be just covered. Bring to the boil and skim off the grey foam.

7. 7

   Put the lid on and braise the breast of lamb gently over a low heat until the meat comes away easily from the ribs.

8. 8

   Preheat the oven to 200 °C top and bottom heat. Carefully lift the breast of lamb into an ovenproof dish using two spatulas. Pour the broth through a sieve and keep it warm; this is the Eşgene.

9. 9

   Stir the pepper paste together with the remaining oil and 2 tbsp broth and brush the top of the breast of lamb with it. Brown on the middle shelf until the surface is reddish brown and crisp.

10. 10

    Push a meat thermometer through the seam into the centre of the filling: stuffed meat is never served pink, and the filling must reach at least 75 °C; otherwise cook it for a few more minutes. Take out the breast of lamb and leave it to rest, loosely covered with foil.

11. 11

    Remove the string and wooden skewers and cut the breast of lamb between the ribs into portions so that each one has meat, rib and filling. Season the Eşgene with the lemon juice and serve it alongside in bowls.

12. 12

    Tip: Mast û xiyar — cucumber yoghurt with mint and a fresh salad of tomatoes, cucumber and onions go well with it; instead of lamb you can use a breast of veal, which braises for the same length of time. The pocket can be cut a day ahead, but the meat is only filled shortly before cooking. Cool leftovers quickly, put them in the fridge within two hours at the latest and use them up within a day; to reheat, warm them covered in the oven until the filling reaches 75 °C again.