Entree: Bahrain – Central Culinary Region – قوزي ➤ Qoozi (Whole stuffed and slow-roasted lamb served with fragrant spiced rice and nuts)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 15 min

Total 5 hrs 10 min

Ingredients

- 1 whole lamb, approx. 15 lb (6.8 kg) ready-to-cook, cleaned and butterflied or whole with cavity for stuffing
- 4 cups (760 g) basmati rice, rinsed and soaked 30 minutes
- 6 cups (1.4 L) lamb or chicken stock
- 4 tbsp (60 ml) ghee or clarified butter
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (9 g) ground cumin
- 1 tbsp (9 g) ground coriander
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground cloves
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (140 g) blanched slivered almonds
- 1/2 cup (80 g) golden raisins
- 2 tbsp (30 ml) rosewater or orange blossom water (optional)
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) sugar (for light caramelizing)
- 2 tbsp (30 ml) white vinegar or lemon juice
- Fresh parsley for garnish
- Whole cinnamon sticks and bay leaves for roasting cavity (optional)

Instructions

1. Preheat oven to 325°F (160°C). If using a whole lamb with cavity, season the interior and exterior with 1 tsp salt, 1/2 tsp pepper, 1 tsp ground cumin, and 1 tsp ground coriander; set aside.
2. In a large heavy pot, heat 2 tbsp ghee and 2 tbsp oil over medium heat. Add sliced onions and 1 tbsp sugar; cook slowly until deep golden and caramelized, about 20–30 minutes. Remove half the onions to a bowl for garnish.
3. To the pot with remaining onions add garlic, tomato paste, remaining spices (cumin, coriander, cinnamon, cardamom, cloves), and stir 1–2 minutes until fragrant. Add slivered almonds and raisins, stir to combine.
4. Add soaked, drained rice to the spiced mixture; toss to coat. Pour in 3 cups (710 ml) stock, 1 tsp salt, and rosewater if using. Bring to a simmer, then cover and cook on low just until the rice is about 80% done and liquid is absorbed, about 8–10 minutes. Remove from heat.
5. Stuff the par-cooked rice into the lamb cavity, packing gently but not tightly. Add a few cinnamon sticks or bay leaves into the cavity if desired. Truss the lamb securely or close the cavity with kitchen twine.
6. Rub the lamb exterior with remaining ghee, 1 tbsp oil, salt, and pepper. Place on a roasting rack in a large roasting pan. Pour remaining stock into the pan and tent lamb loosely with foil.
7. Roast at 325°F (160°C) for about 3–4 hours, basting occasionally with pan juices; remove foil for the last 30–45 minutes to develop a golden crust. Internal temperature should reach at least 145–160°F (63–71°C) depending on doneness preference; cook longer for very tender meat that pulls from the bone.
8. When the lamb is done, let rest 15–20 minutes. Remove stuffing carefully and fluff rice; mix in the reserved caramelized onions and additional toasted almonds or raisins if desired.
9. Carve lamb and serve over the spiced rice, garnish with parsley and lemon wedges, and pass extra pan juices or a simple yogurt sauce at the table.