Entree: Bahrain – غوزي ➤ Ghoozi (Stuffed roasted lamb with spiced rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 4 hrs

Total 9 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 lb (4.5 kg) whole lamb, butterflied with ribcage removed and opened flat, or equivalent boneless leg, trimmed (selected example: boneless leg) (estimated edible portion: 10 lb (4536 g))
4 cups (800 g) basmati rice, rinsed and soaked for 30 minutes
1/2 cup (120 ml) vegetable oil or ghee, divided (selected example: vegetable oil)
2 large onions, finely chopped
6 cloves garlic, minced
2 tsp (10 g) ground cumin
2 tsp (10 g) ground coriander
1 tsp (2 g) ground cinnamon
1 tsp (2 g) ground cardamom
1/2 tsp (1.5 g) ground cloves
1 tsp (5 g) ground black pepper
2 tsp (10 g) salt, or to taste
1 tsp (5 g) baharat (optional)
1 tbsp (15 ml) tomato paste
3 cups (720 ml) chicken or lamb stock, hot (selected example: chicken stock)
1 cup (150 g) golden raisins
1 cup (140 g) slivered almonds, toasted
1 cup (150 g) chopped carrots, sautéed or blanched (selected example: blanched)
1/2 cup (120 ml) plain yogurt, for the marinade
2 tbsp (30 ml) lemon juice
2 tbsp (30 g) tomato paste, for the lamb marinade
1 tbsp (15 g) salt, for the lamb marinade
1 tsp (5 g) black pepper, for the lamb marinade
1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish (selected example: cilantro)
Whole spices for rice: 2 cardamom pods, 1 cinnamon stick, and 4 cloves (optional) (estimated edible portion: 0.14 oz (4 g))

Show original ingredient measurements

10 lb (4.5 kg) whole lamb, butterflied with ribcage removed and opened flat, or equivalent boneless leg, trimmed (selected example: boneless leg) (estimated edible portion: 4536 g)
4 cups (800 g) basmati rice, rinsed and soaked for 30 minutes
1/2 cup (120 ml) vegetable oil or ghee, divided (selected example: vegetable oil)
2 large onions, finely chopped
6 cloves garlic, minced
2 tsp (10 g) ground cumin
2 tsp (10 g) ground coriander
1 tsp (2 g) ground cinnamon
1 tsp (2 g) ground cardamom
1/2 tsp (1.5 g) ground cloves
1 tsp (5 g) ground black pepper
2 tsp (10 g) salt, or to taste
1 tsp (5 g) baharat (optional)
1 tbsp (15 ml) tomato paste
3 cups (720 ml) chicken or lamb stock, hot (selected example: chicken stock)
1 cup (150 g) golden raisins
1 cup (140 g) slivered almonds, toasted
1 cup (150 g) chopped carrots, sautéed or blanched (selected example: blanched)
1/2 cup (120 ml) plain yogurt, for the marinade
2 tbsp (30 ml) lemon juice
2 tbsp (30 g) tomato paste, for the lamb marinade
1 tbsp (15 g) salt, for the lamb marinade
1 tsp (5 g) black pepper, for the lamb marinade
1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish (selected example: cilantro)
Whole spices for rice: 2 cardamom pods, 1 cinnamon stick, and 4 cloves (optional) (estimated edible portion: 4 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix the yogurt, lemon juice, lamb-marinade tomato paste, marinade salt, and marinade black pepper with about 6 tbsp (90 ml) of the measured oil. Rub the mixture over the lamb. Cover and refrigerate for at least 4 hours or overnight.
2. Drain the soaked rice. Heat the remaining 2 tbsp (30 ml) oil in a large pot over medium heat. Add the onions and cook until golden. Add the garlic, cumin, coriander, ground cinnamon, ground cardamom, ground cloves, black pepper, baharat if using, and the other tablespoon of tomato paste. Cook for 1–2 minutes, stirring until fragrant.
3. Add the drained rice and stir for 2 minutes to coat it in the spiced mixture. Pour in the hot stock and add the optional whole spices. Bring to a simmer, then stir in the raisins, toasted almonds, and carrots. Cover, lower the heat, and cook for about 8–10 minutes, until the rice is 80–90% cooked but still holds its shape.
4. Remove and discard the whole spices. Fluff the rice and let it cool slightly. Preheat the oven to 325°F (160°C).
5. Lay the lamb flat with the side that was against the bone facing up. Spread the cooled rice over it, leaving a border around the edges. Fold or roll the lamb around the stuffing and tie securely with kitchen twine.
6. Place the stuffed lamb on a roasting rack in a large roasting pan. Roast, checking the temperature in both the thickest part of the lamb and the center of the stuffing. Cook until the lamb reaches the desired doneness and the center of the stuffing reaches 165°F (74°C); a large roast may take about 3–4 hours. If the exterior needs more browning, raise the oven to 425°F (220°C) for the final 15–20 minutes.
7. Remove the lamb from the oven and rest for 20–30 minutes. Untie and open the lamb carefully. Transfer it to a large platter and arrange the rice on or beside the meat. Garnish with the chopped cilantro and, if desired, additional toasted almonds and raisins.
8. Carve the lamb and serve it with portions of the spiced rice. Yogurt or a cucumber-tomato salad may be served alongside, if desired.

1. Mix the yogurt, lemon juice, lamb-marinade tomato paste, marinade salt, and marinade black pepper with about 90 ml of the measured oil. Rub the mixture over the lamb. Cover and refrigerate for at least 4 hours or overnight.
2. Drain the soaked rice. Heat the remaining 30 ml oil in a large pot over medium heat. Add the onions and cook until golden. Add the garlic, cumin, coriander, ground cinnamon, ground cardamom, ground cloves, black pepper, baharat if using, and the other tablespoon of tomato paste. Cook for 1–2 minutes, stirring until fragrant.
3. Add the drained rice and stir for 2 minutes to coat it in the spiced mixture. Pour in the hot stock and add the optional whole spices. Bring to a simmer, then stir in the raisins, toasted almonds, and carrots. Cover, lower the heat, and cook for about 8–10 minutes, until the rice is 80–90% cooked but still holds its shape.
4. Remove and discard the whole spices. Fluff the rice and let it cool slightly. Preheat the oven to 325°F (160°C).
5. Lay the lamb flat with the side that was against the bone facing up. Spread the cooled rice over it, leaving a border around the edges. Fold or roll the lamb around the stuffing and tie securely with kitchen twine.
6. Place the stuffed lamb on a roasting rack in a large roasting pan. Roast, checking the temperature in both the thickest part of the lamb and the center of the stuffing. Cook until the lamb reaches the desired doneness and the center of the stuffing reaches 165°F (74°C); a large roast may take about 3–4 hours. If the exterior needs more browning, raise the oven to 425°F (220°C) for the final 15–20 minutes.
7. Remove the lamb from the oven and rest for 20–30 minutes. Untie and open the lamb carefully. Transfer it to a large platter and arrange the rice on or beside the meat. Garnish with the chopped cilantro and, if desired, additional toasted almonds and raisins.
8. Carve the lamb and serve it with portions of the spiced rice. Yogurt or a cucumber-tomato salad may be served alongside, if desired.