Stuffed Lamb /Al Khouzi

1 lamb, 10kg 6 c long grain rice, more if necessary 3 large onions, finely chopped 4 garlic cloves en

1/2 c almond kernels, peeled 1/2 c pine nuts

1/2 c raisins

1 c coriander, finely chopped quarter c baharat, Arabic 1 t ginger, freshly chopped 3 t turmeric

3 t Loomi,ground

10 cardamom pods ln 1 t saffron, soaked in 1 c rose water

3 cinnamon sticks, n,

1 tablespoon juice of one lemon

* Loomi can also be replaced by dried lemon peel in case of need.

Thoroughly rinse and pat the lamb inside and out. Finely chop the garlic and mix with the turmeric, baharat, juice of one lemon, salt, pepper and ginger. Set aside half of this mixture, and massage the rest extensively into the lamb. Steep the saffron in the rose water.

In the meantime, make the stuffing: Heat a tiny bit of oil in a frying pan and fry the chopped onions, add the second half of the herb mixture, as well as the ground raisins, almonds, loomi and the pine nuts.

In a separate saucepan, boil 6 cups of salted water, add the long-grain rice, cardamom and cinnamon sticks until half cooked, drain, remove the cinnamon sticks and add to the onion-herb mixture, mix well, cover with a lid and cook gently for another 15 minutes. Season with salt and pepper.

Fill the belly cavity of the lamb with the rice stuffing, stuff well and zuna Brush with oil.

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