Ingredients
For the Lamb with Spices:
1 small whole lamb, about 13 lbs. (6 kg)
1 1/2 cup salt
16 cloves of garlic
4 Tbsp. ground spice mixture* (See cook?s notes)
1/4 cup olive oil
1 1/2cups water
2 onions, quartered
3 large carrots, peeled and cut into large chunks
4 celery stalks, cut into large chunks
For the Rice mixture:
4 cups Basmati rice
3 Tbsp. olive oil
2 medium onions, chopped
1 kg ground beef or lamb
Salt and pepper
6 cups of chicken or beef stock
4 Tbsp. clarified butter or ghee
1/4 cup almonds, peeled
1/4 cup pistachio, peeled
1/4 cup pine nuts
1 small whole lamb, about 13 lbs. (6 kg)
1 1/2 cup salt
16 cloves of garlic
4 Tbsp. ground spice mixture* (See cook?s notes)
1/4 cup olive oil
1 1/2cups water
2 onions, quartered
3 large carrots, peeled and cut into large chunks
4 celery stalks, cut into large chunks
For the Rice mixture:
4 cups Basmati rice
3 Tbsp. olive oil
2 medium onions, chopped
1 kg ground beef or lamb
Salt and pepper
6 cups of chicken or beef stock
4 Tbsp. clarified butter or ghee
1/4 cup almonds, peeled
1/4 cup pistachio, peeled
1/4 cup pine nuts
Method
To make the lamb with spices:
-Rinse the lamb with water very well. Add the salt in a generous amount of water enough to soak the whole lamb. Soak the lamb in the salted water for 2 hours. Then, rinse and pat dry.
-In a deep bowl, mince half of the garlic and add the spices, oil, seasoning with salt and pepper to taste.
-Rub the lamb with the marinade well inside and out, cover, and refrigerate for at least 6 hours.
-Preheat oven to 350˚F (180˚C).
-Pour the water in a large roasting pan and add the vegetables with the lamb on top.
-Cover the lamb with aluminum foil and roast in the oven for 4 hours, uncover occasionally and baste the lamb with the juice.
To make the Rice Mixture:
-Rinse the rice and soak in water for 30 minutes, then drain.
-In a pot, heat the oil over medium-high heat, combine the onions and ground beef stirring occasionally for 10 minutes.
-Add the rice to the ground beef mixture to combine the ingredients.
-Add the stock and season with salt and pepper to taste. Bring to a boil, cover, and reduce heat, and simmer for about 20 minutes.
-In a skillet, heat the ghee (clarified butter) and add the nuts stirring occasionally until they are golden browned. Remove and set aside.
-Place the rice in a serving plate garnishing with nuts. Place the lamb on top and garnish the dish with the vegetables.
-The ground spice mixture* consists of equal parts of turmeric, cloves, ginger, cinnamon, coriander, cardamom, and paprika.
-To peel the almonds, soak in hot water for 5 minutes.
-The same recipe can be used for a leg of lamb or half a lamb instead of a whole one.
-Rinse the lamb with water very well. Add the salt in a generous amount of water enough to soak the whole lamb. Soak the lamb in the salted water for 2 hours. Then, rinse and pat dry.
-In a deep bowl, mince half of the garlic and add the spices, oil, seasoning with salt and pepper to taste.
-Rub the lamb with the marinade well inside and out, cover, and refrigerate for at least 6 hours.
-Preheat oven to 350˚F (180˚C).
-Pour the water in a large roasting pan and add the vegetables with the lamb on top.
-Cover the lamb with aluminum foil and roast in the oven for 4 hours, uncover occasionally and baste the lamb with the juice.
To make the Rice Mixture:
-Rinse the rice and soak in water for 30 minutes, then drain.
-In a pot, heat the oil over medium-high heat, combine the onions and ground beef stirring occasionally for 10 minutes.
-Add the rice to the ground beef mixture to combine the ingredients.
-Add the stock and season with salt and pepper to taste. Bring to a boil, cover, and reduce heat, and simmer for about 20 minutes.
-In a skillet, heat the ghee (clarified butter) and add the nuts stirring occasionally until they are golden browned. Remove and set aside.
-Place the rice in a serving plate garnishing with nuts. Place the lamb on top and garnish the dish with the vegetables.
-The ground spice mixture* consists of equal parts of turmeric, cloves, ginger, cinnamon, coriander, cardamom, and paprika.
-To peel the almonds, soak in hot water for 5 minutes.
-The same recipe can be used for a leg of lamb or half a lamb instead of a whole one.
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