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 garlic cloves, minced
- 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 and soak it in salted water for 30 minutes.
In a large thick-bottomed pot, add the oil and place it on medium heat. Add the onion, pepper, garlic, and ginger, and stir with a wooden spoon until the onion softens.
Add the carrot, mixed 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 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 dish, place 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 foil.
Spread half of the spice mixture on the lamb and rub vigorously so that the skin absorbs the spices. Spread the remaining spices inside the lamb and rub vigorously to cover the interior completely.
Distribute the carrots and oranges in the lamb's cavity.
Set the rack in the middle of the oven and preheat the oven to 180°C.
Place the lamb in the oven and 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.
