Eid al-Fitr is fast approaching, so I decided to feature another qoozi (roast whole lamb).
This qoozi is a recipe presented by Manal during this holy month of Ramadan, and is simpler in ingredients and method to make than the previous qoozi recipe I’ve posted.The lamb is stuffed with a whole wheat (harees grain) flavorsome mixture, and is basted with a variety of spices. Barley may replace the whole wheat.
The bed of rice it is served on can be as simple or as elaborate as you wish.
This time, I served it with simple rice vermicelli (8 cups uncooked rice and 1 cup vermicelli).
8 large onions, chopped
1/2 cup oil or ghee
1/2 Tbsp mixed spice
2 Tbsp salt
1 Tbsp cinnamon
1/2 Tbsp pepper
4 kg whole wheat grains (harees)
Pulse the onions until roughly chopped in a food processor.
Saute the onion in the hot ghee or oil over med-high heat until withered.
Add the seasonings and spices, saute until fragrant.
Add the harees grains, saute until coated in the mixture.
Add 2-3 litres boiled water, and leave over low heat covered for 20 minutes until the water is absorbed and the grains are a little bit cooked.
Set aside to cool until needed.
3 Tbsp salt
2 Tbsp pepper
2 Tbsp turmeric
3 Tbsp mixed spice
4 Tbsp cardamom
4 Tbsp cinnamon
2 Tbsp coriander
2 Tbsp cumin
2 Tbsp paprika
2 Tbsp chili
1 cup yogurt
1/2 cup vinegar
1/4 cup oil
Mix all the basting ingredients until a thick paste is formed.
Preheat oven to 400°F.
Rub the cleaned, dried lamb inside and out with the spice basting mix.
Let someone hole the lamb on its back while you press the stuffing in the abdominal cavity.
Once filled, bend the legs into the abdominal cavity, where it will hold, to reduce the bulk of the lamb.
Wrap the lamb tightly and securely with several sheets of foil.
Bake the lamb for 4 hours.
Serve it on a bed of rice.