Roasted Lamb with Spiced Basmati Rice
Ingredients
Rice mixture
- 12 cups basmati rice
- 2 cups corn oil
- 20 large onions, coarsely chopped
- 5 bell peppers, chopped
- 20 garlic cloves, crushed
- 1/2 cup grated ginger
- 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 then soak it in salted water for 30 minutes.
In a large thick-bottomed pot, place the oil and set it on medium heat. Add the onion, bell pepper, garlic, and ginger. Stir with a wooden spoon until the onion softens.
Add the carrot, mixed spices, cumin, turmeric, cardamom, salt, and black 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 and add it directly to the pot. Let the rice boil and absorb most of the water. Cover and cook on low heat for 30 minutes.
For the lamb marinade, in a deep dish, place saffron, coriander, cumin, turmeric, cardamom, paprika, cinnamon, salt, black pepper, and olive oil. Stir to mix well.
Place several sheets of aluminum foil on a large oven tray that fits the lamb size and put the lamb on the foil.
Spread half the spice mixture over the lamb and rub vigorously to absorb into the skin. Spread the remaining spices inside the lamb and rub to cover completely.
Distribute the carrots and oranges in the cavity of the lamb.
Set the rack in the middle of the oven and preheat to 180°C.
Place the lamb in the oven and cook for 2 to 3 hours or until fully cooked.
Serving suggestions
In a large serving dish, pour the rice. Place the roasted lamb on the rice and garnish with fried nuts.
