Whole Lamb – 1
Juice of 1 Large Onion
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Ginger – 1 tsp, grated
Turmeric Powder – 1 tsp
Parsley – few sprigs for garnish
For the Stuffing:
Basmatic Rice – 1 1/4 kg, washed and drained
Saffron – 1 tsp, powdered
Oil – 6 tblsp
Onions – 3, large, finely chopped
Almonds – 225 gms, coarsely chopped
Walnuts – 225 gms, coarsely chopped
Raisins – 100 gms
Salt – 3 tblsp
Black Pepper – 3 tsp
Allspice Powder – 1 tblsp
1. Prepare the lamb.
2. Remove and discard the entrails but keep the kidney, liver and heart and the lumps of fat at the back of the kidneys—these can all be chopped and used in the stuffing.
3. Rub inside and out with salt and pepper and sprinkle with the juice of 1 large onion.
4. Mix the coriander, cumin and turmeric powders and ginger.
5. Rub this mixture on the lamb.
6. Bring a large pan, half filled with lightly salted water, to a boil.
7. Add the basmati rice and saffron.
8. Simmer until just tender (15 to 20 minutes) and drain.
9. Heat oil in a pan.
10. Fry the onions until soft.
11. Remove the onions and add to the rice.
12. Add the almonds, walnuts and raisins to the pan. Fry until the almonds are lightly golden.
13. Add to the rice with salt, pepper and allspice powder.
14. Mix well.
15. Stuff the lamb tightly with the mixture and sew up the opening with a thread.
16. Put the lamb in a large baking dish.
17. Brush with oil and cook in a preheated oven at 160C/325F for 4 to 5 hours, turning atleast once.
18. Baste regular with the pan juices.
19. Once the meat is tender and almost falling away from the bones, remove the lamb.
20. Transfer to a large serving tray.
21. Open the stomach and allow some of the stuffing to spill out.
22. Garnish with parsley sprigs.
23. Serve hot with a salad of choice.
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