Entree: Iraq – Marsh Arab Cuisine – قوزي ➤ Quzi (Whole slow-roasted spiced lamb stuffed and served over seasoned rice with nuts and raisins)

Serving Size: 12

Approximate Time

Prep 1 hr

Cook 6 hrs 30 min

Additional 20 min

Total 7 hrs 50 min

Ingredients

- 1 whole lamb, approx. 20 lb (9 kg), gutted and cleaned
- 6 cups (1.20 kg) basmati rice, rinsed until water runs clear
- 1 cup (225 g) ghee or clarified butter
- 3 large onions, thinly sliced (approx. 500 g)
- 6 cloves garlic, minced (approx. 18 g)
- 2 cups (300 g) blanched almonds, toasted
- 1 cup (150 g) raisins or currants
- 1/4 cup (60 ml) olive oil
- 4 tbsp (32 g) ground coriander
- 4 tbsp (32 g) ground cumin
- 2 tbsp (12 g) ground black pepper
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground cloves
- 4 tbsp (48 g) salt, or to taste
- 8 cups (1.9 L) lamb or chicken stock, warm
- 2 tbsp (30 ml) rose water or orange blossom water (optional)
- Kitchen twine for trussing
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 300°F (150°C). In a large bowl combine ground coriander, cumin, black pepper, cinnamon, cloves and 3 tbsp (45 ml) olive oil to make a rub.
2. Pat the lamb dry and rub the spice mixture thoroughly over the exterior and inside the cavity; season with 2 tbsp (24 g) salt. Let rest at room temperature 30 minutes or refrigerate overnight for deeper flavor.
3. Parboil rice: bring 6 cups (1.20 kg) rice and 6 cups (1.4 L) water to a boil, cook 6–7 minutes until the grains are partially tender but still firm; drain and set aside.
4. In a large skillet, heat 1/4 cup (60 ml) olive oil and 1/2 cup (112 g) ghee. Sauté sliced onions over medium heat until deep golden, about 15–20 minutes. Add garlic and cook 1 minute.
5. Stir in the parboiled rice, toasted almonds, raisins, 2 tbsp (24 g) salt and 1 cup (240 ml) warm stock; toss gently and cook 3–4 minutes to combine flavors. Remove from heat and add rose water if using.
6. Spoon the rice mixture into the lamb cavity, packing lightly but leaving room for expansion. Sew or truss the cavity closed with kitchen twine and secure the legs.
7. Place the stuffed lamb on a roasting rack in a deep roasting pan. Pour remaining stock and 1/2 cup (112 g) ghee into the pan. Cover tightly with foil.
8. Roast at 300°F (150°C) for 5–6 hours, basting every hour with pan juices and replacing foil if needed, until the meat is very tender and falling from the bone.
9. Remove foil for the last 30–45 minutes to brown the skin. Transfer the lamb to a large platter and let rest 20 minutes. While lamb rests, finish rice: add any pan juices to the remaining rice if needed and fluff with a fork.
10. Carve the lamb and arrange over a bed of the prepared rice. Garnish with extra toasted almonds and chopped parsley and serve immediately.