Entree: Iraq – Kurdish Iraq – قوزی کوردی ➤ Quzi Kurdi (Whole roasted stuffed lamb with spiced rice, nuts, and raisins)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs

Ingredients

- 1 boneless leg of lamb, approx. 5 lb (2.3 kg)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) ghee or unsalted butter
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 3 cups (720 ml) lamb or chicken stock
- 1 cup (140 g) slivered almonds, toasted
- 1/2 cup (75 g) golden raisins
- 1/2 cup (75 g) pine nuts, toasted
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) plain yogurt (optional, for basting)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh mint

Instructions

1. Preheat oven to 350°F (175°C). Pat the boneless leg of lamb dry, butterfly it by slicing open along one side and press flat into an even layer. Season inside and out with 1½ tsp salt and ½ tsp black pepper.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) ghee over medium heat. Add sliced onions and cook until deep golden, about 12–15 minutes. Add garlic and cook 1 minute more.
3. Stir in the spices (cumin, coriander, allspice, cinnamon, cardamom, cloves, black pepper) and cook 1 minute until fragrant. Add rinsed rice and toast 2 minutes, then add 2 cups (480 ml) stock. Bring to a simmer, cover, and cook until rice is nearly done but still slightly firm, about 8–10 minutes. Remove from heat.
4. Fold toasted almonds, pine nuts, raisins, lemon juice, parsley, and mint into the rice. Adjust seasoning with ½ tsp salt if needed. Allow the stuffing to cool enough to handle.
5. Spread the rice mixture evenly over the flattened lamb, leaving a 1-inch border. Roll the lamb tightly around the stuffing and secure with kitchen twine at 1–2 inch intervals to form a roast. Tuck ends under.
6. Rub the outside of the roast with remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) ghee. Place roast seam-side down on a rack in a roasting pan. Pour remaining 1 cup (240 ml) stock into the pan.
7. Roast in the preheated oven for 1¼–1¾ hours, basting occasionally with pan juices, until the internal temperature reaches 140–150°F (60–66°C) for medium to medium-well and the exterior is browned. If the roast browns too quickly, tent loosely with foil.
8. Remove from oven and brush with yogurt if using for a glossy finish. Let rest, covered, 15–20 minutes. Slice crosswise into thick rounds and serve with pan juices spooned over the slices.