Whole Lamb Roast Recipe | Stuffed Lamb with Rice Recipe | Kharoof Mahshi | How To Cooke Stuffed Lamb
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Kharoof Mahshi is a traditional Emirati dish often served during festive occasions and family gatherings. The dish reflects the region's rich culinary heritage, showcasing the use of whole lamb stuffed with a flavorful mixture of rice and spices. It's a centerpiece at celebrations, symbolizing hospitality and abundance. Today, variations exist across the Middle East, with each region adding its unique twist to the stuffing and spices used.
Ingredients
- ●whole lamb
- ●rice
- ●onions
- ●garlic
- ●spices
- ●pine nuts
- ●almonds
- ●cinnamon
- ●cardamom
- ●salt
- ●black pepper
- ●parsley
- ●tomato
- ●lemon
- ●olive oil
- ●water
- ●saffron
- ●bay leaves
- ●cumin
- ●cloves
Instructions
- 1Prepare the lamb by cleaning and trimming excess fat.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat olive oil in a large pot and sauté onions until translucent.
- 4Add garlic and spices, cooking until fragrant.
- 5Stir in the rice and toast for a few minutes.
- 6Add water, salt, and bay leaves, and bring to a boil.
- 7Reduce heat and simmer until rice is partially cooked, then remove from heat.
- 8Mix in pine nuts, almonds, and parsley into the rice mixture.
- 9Stuff the lamb with the rice mixture, ensuring it is tightly packed.
- 10Sew or tie the lamb to secure the stuffing inside.
- 11Place the stuffed lamb in a roasting pan and rub with olive oil and spices.
- 12Roast in a preheated oven at 350°F until the meat is tender, about 3-4 hours.
- 13Baste the lamb occasionally with its juices to keep it moist.
- 14Once cooked, let the lamb rest for 20 minutes before carving.
- 15Serve with a side of tomato and lemon salad.
Ingredient Alternatives
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Sunflower seeds are more affordable while providing a similar crunch.
almonds
Healthier: cashews
Cheaper: peanuts
Peanuts are a cost-effective alternative that still add texture.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is a budget-friendly option for cooking.
Techniques
stuffingroastingsautéing
Equipment
large potroasting panknifecutting boardmeasuring cupsspoon
🌶️🌶️🌶️Mediummilknuts
Also Known As
Stuffed LambLamb with Rice
Ingredients
- ●1 whole lamb (about 40-50 lbs)
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●2 tablespoons fresh rosemary, chopped
- ●2 tablespoons fresh thyme, chopped
- ●2 tablespoons salt
- ●1 tablespoon black pepper
- ●1 lemon, juiced
- ●2 cups vegetable broth
- ●1 onion, quartered
- ●2 carrots, chopped
- ●2 celery stalks, chopped
Instructions
- 1Preheat your oven to 325°F (160°C).
- 2In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to create a marinade.
- 3Rub the marinade all over the lamb, making sure to get it into the cavity and under the skin.
- 4Place the lamb on a large roasting rack in a roasting pan.
- 5Surround the lamb with the quartered onion, chopped carrots, and celery.
- 6Pour the vegetable broth into the bottom of the roasting pan to keep the lamb moist during cooking.
- 7Cover the lamb loosely with aluminum foil and place it in the preheated oven.
- 8Roast the lamb for about 4-5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- 9Remove the foil during the last hour of cooking to allow the skin to crisp up.
- 10Once done, remove the lamb from the oven and let it rest for at least 30 minutes before carving.
Equipment
roasting panroasting rackmeat thermometeraluminum foilbasting brush
Stuffed lamb is a traditional dish in various cultures, often served during festive occasions and family gatherings.
Ingredients
- ●1 whole lamb (about 4-5 kg)
- ●2 cups long-grain rice
- ●1 large onion, finely chopped
- ●3 cloves garlic, minced
- ●1/2 cup pine nuts
- ●1/2 cup raisins
- ●1 tsp ground cinnamon
- ●1 tsp ground cumin
- ●1/2 tsp ground black pepper
- ●1/2 tsp salt
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 cups chicken broth
- ●1 lemon, sliced
- ●1 tsp paprika
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 3Stir in the pine nuts, raisins, cinnamon, cumin, black pepper, and salt. Cook for another 2-3 minutes until fragrant.
- 4Add the rice to the skillet and stir to coat with the spices. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- 5Remove the skillet from heat and mix in the chopped parsley.
- 6Prepare the lamb by cleaning it and making a large incision along the back to create a pocket for stuffing.
- 7Stuff the lamb with the rice mixture, ensuring it is packed tightly. Use kitchen twine to tie the lamb closed.
- 8Place the stuffed lamb in a roasting pan. Arrange lemon slices on top and sprinkle with paprika.
- 9Roast in the preheated oven for about 2-2.5 hours, or until the lamb is tender and cooked through, basting occasionally with the pan juices.
- 10Once cooked, remove from the oven and let it rest for 15 minutes before carving.
- 11Serve the stuffed lamb with additional rice on the side.
Equipment
roasting panskilletkitchen twinemeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
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