Entree: Bahrain – غوزي ➤ Ghoozi (Stuffed roasted lamb with spiced rice)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 4 hrs

Total 9 hrs

Ingredients

- 10 lb (4.5 kg) whole lamb, butterflied (ribcage removed and opened flat) or equivalent boneless leg, trimmed
- 4 cups (800 g) basmati rice, rinsed and soaked 30 minutes
- 1/2 cup (120 ml) vegetable oil or ghee, divided
- 2 large onions, finely chopped
- 6 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1.5 g) ground cloves
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) baharat (optional, for authentic Gulf blend)
- 1 tbsp (15 ml) tomato paste
- 3 cups (720 ml) chicken or lamb stock, hot
- 1 cup (150 g) golden raisins
- 1 cup (140 g) slivered almonds, toasted
- 1 cup (150 g) chopped carrots, sautéed or blanched
- 1/2 cup (120 ml) plain yogurt (for marinade)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) tomato paste (for lamb marinade)
- 1 tbsp (15 g) salt (for lamb marinade)
- 1 tsp (5 g) black pepper (for lamb marinade)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped (for garnish)
- Whole spices for rice (2 cardamom pods, 1 cinnamon stick, 4 cloves, optional)

Instructions

1. Prepare the lamb: In a bowl combine 1/2 cup (120 ml) oil or ghee, 1/2 cup (120 ml) yogurt, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 g) tomato paste, 1 tbsp (15 g) salt, and 1 tsp (5 g) black pepper to make a marinade. Rub the marinade thoroughly over the butterflied lamb, cover, and refrigerate at least 4 hours or overnight.
2. Prepare the rice stuffing: Heat 2 tbsp (30 ml) oil in a large pot over medium heat. Add the chopped onions and sauté until golden. Add garlic, cumin, coriander, cinnamon, cardamom, cloves, baharat (if using), and tomato paste; cook 1–2 minutes until aromatic.
3. Add the drained basmati rice to the pot and stir to coat in the spice mixture for 2 minutes. Pour in hot stock, add whole spices if using, and bring to a simmer. Stir in raisins, toasted almonds, and carrots. Reduce heat, cover, and cook until rice is 80–90% done (rice should still hold shape), about 8–10 minutes. Remove whole spices, fluff, and allow to cool slightly.
4. Stuff the lamb: Lay the marinated lamb flat skin-side down. Spoon the cooled rice mixture evenly over the meat, leaving a border for sealing. Carefully roll or fold the lamb around the stuffing and tie securely with kitchen twine. If using a butterflied lamb, fold edges to enclose stuffing and tie.
5. Roast the lamb: Preheat oven to 325°F (160°C). Place the stuffed lamb on a large roasting rack. Roast, basting occasionally with remaining oil or pan juices, until internal temperature of thickest meat reaches 145–160°F (63–71°C) depending on desired doneness and the meat is tender—this can take 3–4 hours for a large butterflied lamb. For a crisper exterior, increase oven to 425°F (220°C) for the last 15–20 minutes.
6. Rest and finish: Remove the lamb from oven and let rest 20–30 minutes. Carefully untie and open to expose the rice stuffing. Transfer the lamb to a large serving platter, pile the rice on or beside the meat, and garnish with chopped cilantro or parsley and additional toasted nuts and raisins.
7. Carve and serve: Carve slices of lamb and serve with portions of the spiced rice stuffing, accompanied by yogurt or a simple cucumber-tomato salad if desired.