Rice and grains
Whole Stuffed Lamb
A luxurious stuffed lamb recipe that deserves applause — a show-stopping dish for special occasions. It takes time and effort, but the result is spectacular.
Whole stuffed lamb — an elegant recipe for important occasions
Ingredients
Start here, then move straight into the method.
- Lamb
- 3 tbsp seven-spice mix (sab'a baharat)
- 2 tbsp chopped parsley
- 2 tbsp paprika or sweet red pepper powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano or thyme
- 1 tbsp turmeric
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground bay leaf
- Several heads of garlic, finely crushed
- 1/2 cup vinegar
- Salt to taste
- Fried nuts for garnish
- Rice stuffing
- Basmati rice or mansaf rice
- Minced meat, crumbled or pre-cooked
- Mansaf spice mix (or similar)
- Ghee (samna)
- Note
- The lamb used in this recipe weighed more than 25 kg and required about 4.5 hours in the oven.
- For more large-feast recipes click: Grape leaves with lamb ribs
Method
Follow the cooking sequence without leaving the page.
- Wash the lamb (with all internal organs removed) thoroughly with water, then with vinegar, then rinse with water again, and let it drain.
- Make small incisions with a knife in the thighs and shoulders so the marinade can penetrate.
- Salt it well inside and out.
- Mix all the spices together and add them to the crushed garlic and vinegar; mix well and begin rubbing the lamb with this mixture inside and out, especially around the incisions, then cover well and leave in the fridge until the next day to absorb the flavors.
- Prepare the stuffing on the second day: wash the rice well and drain it.
- Melt the ghee over the heat and add pre-cooked minced meat or pounded meat, then add the rice and stir well.
- Add the spices and salt and stir.
- Add water at a rate of 1 3/4 cups or 2 cups of water for each cup of rice, depending on the rice variety.
- Cook the rice stuffing until it comes to a boil, then reduce the heat and cover the pot.
- When the stuffing is cooked, stuff the lamb, then sew the cavity closed or use long wooden skewers to close the belly.
- In a large roasting pan that accommodates the lamb, place 4 or 5 layers of aluminum foil so the sheet is larger than the pan to allow wrapping the lamb well.
- Place two layers of parchment paper on top of the aluminum foil, set the lamb on the paper and wrap it first with the parchment then with aluminum foil.
- Place the stuffed lamb in a preheated oven at 180°C for 4 to 5 hours depending on the size of the lamb.Timers: 300 min
- Remove it from the oven and garnish with fried pine nuts or other fried nuts.
- For more great festive recipes click the following link: Stuffed grape leaves with lamb rib meat
Recipe tags
Rice and grainsInternational
Notes and serving ideas
- Roast turkey in the oven
- Grape leaves with lamb ribs
