Roasted Lamb with Spiced Rice and Marinade
Ingredients
- 12 kg lamb
Marinade
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon turmeric
- 3 tablespoons mixed spices
- 2 tablespoons paprika
- 1 tablespoon ground cardamom
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 cup tamarind water
- 1 cup olive oil
- 1/2 cup vinegar
Rice mixture
- 5 cups short-grain Egyptian rice
- 5 cups basmati rice
- 4 cups soaked chickpeas
- 5 heads peeled garlic
- 1 cup corn oil
- 5 tablespoons salt
Preparation
Set the lower rack in the oven and preheat to 180°C. Use a large oven tray.
Lay out several large pieces of aluminum foil on the table, then place parchment paper on top and put the lamb on it.
In a deep bowl, combine salt, pepper, turmeric, mixed spices, paprika, cardamom, cinnamon, ginger, coriander, cumin, tamarind water, olive oil, and vinegar and mix well.
Rub the marinade inside and outside the lamb vigorously so it absorbs the spices.
Fill the lamb with the rice.
Tuck the lamb's legs and wrap it well with parchment paper and aluminum foil to seal it tightly.
Place the lamb in the oven for 3 hours. About half an hour before removing, you can uncover it slightly to brown the surface as desired.
After removing the lamb from the oven, let it rest for about 20 minutes before carving to allow the juices to settle and improve the flavor.
Wash the rice and soak it for 15 minutes.
In a pot, heat the corn oil, sauté the garlic until golden, add the chickpeas and rice, stir a little. Add salt and cover with water, let it boil on medium heat, then lower the heat and leave for a few minutes to cook slightly and remain somewhat firm.
