Step 1 - Preparation: of Marinade And Lamb
Ingredients:
- 12 kg whole baby lamb
- 200 g yogurt
- 1/2 cup olive oil
- 1/4 cup tomato paste
- 2 whole cinnamon sticks
- 10 cloves buds
- 10 cardamom pods
- 3 tablespoons lemon juice
Directions:
- Clean the whole baby lamb inside & out. Pat dry from any excess liquids using some paper towels
- Next mix the marinade ingredients together, rub the mix all over the lamb inside and out. Cover and refrigerate overnight
Step 2- Preparing: The Lamb Stuffing
Ingredients:
- 500 g minced meat
- 2 cup basmati rice
- 2 teaspoons salt
- 1 teaspoon seven spices
- 3 bay leaves
- 5 cardamom pods
- 5 clove buds
- 1 cinnamon Stick
Directions:
- Mix the stuffing ingredients together until well combined, cover and refrigerate overnight.
Step 3 - Cooking The Lamb
- The next day, pull the lamb out of the refrigerator and stuff the lamb with the rice mixture previously mixed.
- Place the whole lamb on a deep oven tray suitable for its size, then cover well and bake on a medium to high heat oven for 4 - 6 hours, or until meat is tender to touch. Drain the lamb from it’s stock. The liquid stock will be needed in the rice cooking process. Leave aside the lamb in a warm oven until presentation time.
Step 4 - Preparation: of Rice and Presentation
Ingredients:
- 2 kg minced meat
- 5 cups basmati rice (pre-soaked)
- 5 cups water
- 2 cups of lamb stock
- 4 tablespoons vegetable oil
- 5 clove buds
- 5 cardamom pods
- 1 tablespoon seven spices
Note: rice and water quantities can be adjusted as needed.
Directions:
- In a deep pot add the vegetable oil and begin browning the minced meat
- Add the cloves, cardamom, spices, salt, rice, water, and lamb stock. Bring to a boil, cover and simmer over low heat until rice is fully cooked and fluffy.
- Once rice has cooked, serve on a suitable serving tray. Place the roasted whole baby lamb on top. Garnish as desired.
Serve hot
Ingredients:
- 12 kg whole baby lamb
- 200 g yogurt
- 1/2 cup olive oil
- 1/4 cup tomato paste
- 2 whole cinnamon sticks
- 10 cloves buds
- 10 cardamom pods
- 3 tablespoons lemon juice
Directions:
- Clean the whole baby lamb inside & out. Pat dry from any excess liquids using some paper towels
- Next mix the marinade ingredients together, rub the mix all over the lamb inside and out. Cover and refrigerate overnight
Step 2- Preparing: The Lamb Stuffing
Ingredients:
- 500 g minced meat
- 2 cup basmati rice
- 2 teaspoons salt
- 1 teaspoon seven spices
- 3 bay leaves
- 5 cardamom pods
- 5 clove buds
- 1 cinnamon Stick
Directions:
- Mix the stuffing ingredients together until well combined, cover and refrigerate overnight.
Step 3 - Cooking The Lamb
- The next day, pull the lamb out of the refrigerator and stuff the lamb with the rice mixture previously mixed.
- Place the whole lamb on a deep oven tray suitable for its size, then cover well and bake on a medium to high heat oven for 4 - 6 hours, or until meat is tender to touch. Drain the lamb from it’s stock. The liquid stock will be needed in the rice cooking process. Leave aside the lamb in a warm oven until presentation time.
Step 4 - Preparation: of Rice and Presentation
Ingredients:
- 2 kg minced meat
- 5 cups basmati rice (pre-soaked)
- 5 cups water
- 2 cups of lamb stock
- 4 tablespoons vegetable oil
- 5 clove buds
- 5 cardamom pods
- 1 tablespoon seven spices
Note: rice and water quantities can be adjusted as needed.
Directions:
- In a deep pot add the vegetable oil and begin browning the minced meat
- Add the cloves, cardamom, spices, salt, rice, water, and lamb stock. Bring to a boil, cover and simmer over low heat until rice is fully cooked and fluffy.
- Once rice has cooked, serve on a suitable serving tray. Place the roasted whole baby lamb on top. Garnish as desired.
Serve hot
