John Myers
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Al Khouzi (stuffed Lamb)
The perfect al khouzi (stuffed lamb) recipe with a picture and simple step-by-step instructions.
- 1 whole Lamb, about 10 kg
- 10 cups Sticky rice
- 4 Size Onions
- 4 Garlic cloves
- 0,5 Cup Skinned almonds
- 0,5 Cup Pine nuts
- 0,5 Cup Sultanas
- 1 Cup Coriander, finely chopped
- 1 Cup Parsley, finely chopped
- 0,25 Cup Baharat; “Check my recipes”
- 1 tsp Ginger, finely chopped
- 3 tsp Turmeric
- 3 tsp Loomi, ground “Black lemons: available in Arab and Iranian shops”
- 10 Cardamom pods
- 1 Cup Saffron soaked in 1 cup of rose water
- 3 Cinnamon sticks
- 1 tbsp Lemon juice, freshly squeezed
- 2 tsp Salt
- 2 tsp Black pepper
Preparation:
- Thoroughly wash and dry the lamb inside and out.
- Finely chop the garlic and mix with the lemon juice, baharat, turmeric, salt, pepper and ginger. Set half of this mixture aside, massage the rest thoroughly into the lamb.
- Let the saffron soak in the rose water. In the meantime, make the filling. To do this, heat some oil in a pan and fry the chopped onions, add the second half of the spice mixture, as well as the ground loomi, almonds, sultanas and pine nuts. Reduce the heat and fry everything very gently for about 10 minutes so that the spices can develop their aroma.
- Bring about 20 cups of salted water to the boil in a separate saucepan, boil the rice together with the cardamom and the cinnamon sticks until it is half cooked, then drain, remove the cinnamon sticks and add to the onion-spice mixture together with the saffron. Mix everything well, cover with a lid and let cook gently for another 15 minutes. Season to taste with pepper and salt.
- Fill the lamb’s abdominal cavity with the rice filling, stuff it well and sew it up. Brush with oil.
Cooking methods:
- In the oven: place the lamb on a large baking sheet and cook for 3-4 hours. Brush over and over again with the escaping juice. On the rotisserie: stick the skewer through the lamb and fix well. Cook 30 cm over charcoal. Brush with spiced oil over and over again. Im Tan dir: This method is less common with us, but worth a try: Dig a shallow hollow in the earth, put in glowing charcoal, put the lamb on it and cover it with earth. Let cook for 6 hours, then remove and brush off well.
- Place the lamb on a large tray, decorate part of the filling around the lamb. وجبة شهية
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