Entree: Iraq – Mosul & North – قوزي ➤ Quzi (Whole roasted spiced lamb stuffed with seasoned rice, nuts, and dried fruit)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 2 hrs

Total 6 hrs

Ingredients

- 1 bone-in lamb leg or shoulder, approx. 6–8 lb (2.7–3.6 kg)
- 2 cups (390 g) basmati rice, rinsed and soaked 30 minutes
- 1/2 cup (115 g) ghee or clarified butter
- 3 tbsp (45 ml) olive oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 1 cup (140 g) blanched almonds
- 1/2 cup (75 g) pine nuts
- 3/4 cup (110 g) golden raisins or sultanas
- 1/2 cup (75 g) dried apricots, chopped
- 4 cups (960 ml) lamb or chicken stock, hot
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1 tsp (5 g) black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tsp (10 g) baharat (optional, for deeper flavor)
- 6 whole green cardamom pods, lightly crushed
- 2 cinnamon sticks
- Zest of 1 lemon
- 1/2 cup (120 ml) plain yogurt (optional, for basting)
- Fresh parsley and chopped cilantro for garnish
- Kitchen twine for trussing (if stuffing entire joint)

Instructions

1. Preheat the oven to 325°F (160°C). If time allows, score the lamb skin and rub the exterior and interior cavity with 1 tsp (5 g) salt and 1 tsp (5 g) baharat or the ground spice mix; refrigerate covered for at least 2 hours or overnight for best flavor.
2. Make the stuffing: heat 1/4 cup (60 g) ghee or butter and 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, 6–8 minutes. Add garlic and cook 1 minute.
3. Stir in the almonds, pine nuts, raisins, and dried apricots and sauté 2–3 minutes until nuts are lightly toasted. Add the drained basmati rice, cumin, coriander, cinnamon, allspice, cloves, black pepper, and lemon zest; stir to coat the rice with fat and spices.
4. Pour in 2 cups (480 ml) of the hot stock, add the crushed cardamom pods and one cinnamon stick, bring to a simmer, cover, and cook until rice is nearly done and has absorbed most liquid, about 8–10 minutes. Remove from heat and let cool to handling temperature; discard whole cardamom pods and cinnamon stick.
5. Prepare the lamb for stuffing: create a pocket by making a deep incision along the bone side or carefully deboning the joint if comfortable. Spoon the cooled rice mixture evenly into the cavity; do not overpack. Sew or tie the opening with kitchen twine to secure the stuffing, and truss the joint.
6. In a large roasting pan, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) ghee over medium-high heat. Brown the lamb on all sides to develop color, 8–10 minutes total. Add remaining 2 cups (480 ml) stock, the remaining cinnamon stick, and a few crushed cardamom pods to the pan to keep the meat moist.
7. Cover the roasting pan tightly with foil or a lid and roast at 325°F (160°C) for 2½–3 hours, basting every 30–45 minutes with pan juices. Roast longer if needed until the meat is fork-tender (internal temperature will exceed standard roast temps due to slow cooking).
8. For a browned finish, remove the cover for the last 20–30 minutes and baste with yogurt thinned with a little water (optional) to develop a golden crust.
9. Remove the lamb from the oven and let rest 15–20 minutes before untying and slicing. Serve thick slices of lamb with the stuffed rice alongside, spooning pan juices over the dish and garnishing with chopped parsley and cilantro.
10. Leftover juices can be reduced on the stovetop and strained to make a sauce for serving.