V0: described, not machine-verified
Alternative Stuffing for Lamb Leg
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Ingredients
- Onion1
- salt, pepper, nutmeg, and thymeto taste
- Garlic1 head
- Yogurt2 containers
- Tomatoes2
- oilas needed
- cornstarch or flour1 tbsp
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 160, protein 4, fat 9, carbs 14, fiber 1, sugar 6
Original steps
- Blend the onion, salt, pepper, garlic, tomatoes, and spices in a blender, then add the yogurt, or use any of your preferred oven roasting marinades.
- Make a deep opening next to the bone and pour half of the mixture into it.
- Flip the leg to the other side, apply the rest of the marinade, and then add the oil.
- Wrap in foil, place in a baking dish, and put in the oven until cooked through.
- Once the leg is cooked, pour the remaining sauce into a small pot. Mix the cornstarch or flour with a little water (proportional to the amount of sauce) and pour it into the sauce over low heat, stirring until it thickens.
- Open the foil and pour the thickened sauce over the leg.
- Serve with sautéed vegetables on the side.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking