Entree: Iraq – Basra & South – قوزي ➤ Qoozi (Slow-roasted spiced lamb stuffed with seasoned rice, nuts, and dried fruit)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 30 min

Total 5 hrs

Ingredients

- 1 bone-in lamb leg, approx. 8 lb (3.6 kg)
- 1 cup (240 g) plain yogurt
- 1/4 cup (60 ml) lemon juice
- 1/2 cup (120 ml) ghee or clarified butter
- 1/4 cup (60 ml) olive oil
- 6 cloves garlic, crushed
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) salt, plus more to taste
- 2 tsp (4 g) ground black pepper
- 2 tsp (6 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 4 cups (740 g) basmati rice, rinsed until water runs clear
- 6 cups (1.4 L) chicken or lamb stock, hot
- 3 tbsp (45 ml) vegetable oil
- 3 large onions, thinly sliced
- 1 cup (140 g) slivered almonds, toasted
- 1 cup (150 g) golden raisins
- 1/2 cup (65 g) pine nuts, toasted
- 1/2 cup (80 g) chopped fresh parsley
- 2 tsp (10 g) ground turmeric or 1/2 tsp (1 g) saffron infusion for color
- 2 bay leaves
- Whole cloves for studding (optional)

Instructions

1. Prepare the lamb: Using a sharp knife, make several deep slits across the lamb leg. In a bowl, mix yogurt, lemon juice, 2 tbsp (30 ml) ghee, crushed garlic, tomato paste, 1 tsp salt, 1 tsp black pepper, cumin, coriander, cinnamon, cloves, nutmeg, and the saffron with its soaking liquid. Rub this marinade all over and into the slits of the lamb. Cover and refrigerate at least 6 hours or overnight.
2. Make the rice stuffing: Heat 3 tbsp (45 ml) vegetable oil and 2 tbsp (30 ml) ghee in a large pot over medium heat. Sauté sliced onions until golden, about 10 minutes. Add rinsed basmati rice and turmeric (or extra saffron infusion) and stir to coat for 2 minutes.
3. Add 4 cups (950 ml) of the hot stock, bay leaves, 1 tsp salt, and half the toasted almonds, raisins, pine nuts, and parsley. Bring to a simmer, cover, and cook on low for 10–12 minutes until rice is nearly tender but not mushy. Remove from heat and let steam, uncovered, 5 minutes. Allow rice to cool slightly.
4. Stuff and truss: Pat the marinated lamb dry. Spoon the cooled rice stuffing into the cavity and the large slits; press firmly but do not overpack. Tie the lamb with kitchen twine to hold the stuffing and shape. Optionally stud the exterior with whole cloves for aroma.
5. Roast the lamb: Preheat oven to 325°F (160°C). Place the lamb on a rack in a roasting pan, brush with remaining ghee and olive oil, and roast, uncovered, for about 3.5–4 hours, basting every 30–45 minutes with pan juices, until the meat is very tender and the internal juices run clear. If exterior browns too fast, tent loosely with foil.
6. Finish and rest: Remove lamb from oven and let rest, tented, 20–30 minutes. Reserve pan juices; skim fat and spoon some over the lamb to keep it moist.
7. To serve: Transfer the lamb to a large platter, carve to reveal the rice stuffing, and garnish with remaining toasted almonds, pine nuts, raisins, and chopped parsley. Serve with warm flatbreads, yogurt sauce, and extra pan jus.