Stuffed Lamb with Rice
Ingredients
Rice mixture
- 12 cups basmati rice
- 2 cups corn oil
- 20 large onions, coarsely chopped
- 5 green bell peppers, chopped
- 20 cloves garlic, minced
- 1/2 cup ginger, grated
- 20 large carrots, grated
- 1/4 cup mixed spices
- 1/4 cup cumin
- 1/4 cup turmeric
- 1/4 cup ground cardamom
- 1/4 cup salt
- 1/4 cup black pepper
Lamb marinade
- 10 kg whole lamb
- 2 tablespoons saffron
- 1/2 cup coriander
- 1/4 cup cumin
- 1/4 cup turmeric
- 1/4 cup fine cardamom
- 1/4 cup paprika
- 1/4 cup cinnamon
- 1/4 cup salt
- 2 tablespoons black pepper
- 1/2 cup olive oil
- 20 large carrots, sliced
- 10 large oranges, peeled and quartered
Preparation
Wash the rice several times and soak it in salted water for 30 minutes.
In a large thick-bottomed pot, add the oil. Place the pot on medium heat. Add the onion, pepper, garlic, and ginger. Stir with a wooden spoon until the onion softens.
Add the carrot, spices, cumin, turmeric, cardamom, salt, and pepper. Stir to mix. Add 1.5 cups of water per cup of rice. Cover the pot and let the water boil.
Drain the rice from the water and add it directly to the pot. Let the rice boil and absorb most of the water. Cover the rice and let it cook on low heat for 30 minutes.
For the lamb marinade: In a deep bowl, place the saffron, coriander, cumin, turmeric, cardamom, paprika, cinnamon, salt, pepper, and olive oil. Mix the ingredients well.
Place several sheets of aluminum foil on a large oven tray that fits the lamb. Place the lamb on the aluminum foil.
Spread half the amount of spices on the lamb and rub vigorously so that the lamb skin absorbs the spices. Spread the remaining spices inside the lamb and rub vigorously to cover the inside completely.
Distribute the carrots and oranges in the cavity of the lamb.
Set the rack in the middle of the oven. Preheat the oven to 180°C.
Place the lamb in the oven and let it cook for 2 to 3 hours or until fully cooked.
In a large serving dish, pour the rice. Place the roasted lamb on the rice and garnish with fried nuts.
