"Ghuzi Feast: A Flavorful Journey with Whole Roasted Lamb & Rice | A Taste of Qatari Tradition!"

Ghuzi: A Whole Roasted Lamb or Goat Stuffed with Rice, Spices, and Nuts – Step-by-Step Recipe
Prep Time: 30 minutes
Cook Time: 3-5 hours (depending on the size of the lamb or goat)
Servings: 8-10 people

Ingredients:
For the Lamb/Goat:
1 whole lamb or goat (about 5-8 kg)
5-6 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cardamom
1 tablespoon turmeric
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons salt
1 cup olive oil or melted butter
Juice of 2 lemons
For the Rice Stuffing:
4 cups basmati rice (soaked for 30 minutes)
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon ground cinnamon
1 tablespoon ground cardamom
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 teaspoons salt
2 bay leaves
1 cup mixed nuts (almonds, cashews, pine nuts, or pistachios), roasted
1/2 cup raisins or dried apricots (optional)
4 cups chicken or lamb stock
For Garnishing:
Fresh parsley or coriander
Caramelized onions
Extra roasted nuts
Step-by-Step Instructions:
Step 1: Prepare the Lamb/Goat
Clean the lamb or goat: Thoroughly wash the lamb or goat and pat it dry using paper towels.

Marinate the lamb: In a small bowl, combine minced garlic, cumin, coriander, cinnamon, cardamom, turmeric, black pepper, paprika, salt, olive oil, and lemon juice to make a marinade. Rub the marinade all over the lamb, including inside the cavity. Massage the spices into the meat to ensure the flavor penetrates deeply. Cover the lamb and let it marinate in the fridge for at least 2 hours (preferably overnight for maximum flavor).

Tip: Pierce the meat in several places with a fork or knife to help the marinade seep into the flesh.

Step 2: Prepare the Stuffing
Cook the rice: Heat a little oil in a large pot and sauté the chopped onions until golden brown. Add garlic and sauté until fragrant.

Add spices: Stir in the cinnamon, cardamom, cumin, black pepper, and bay leaves, and sauté for 2-3 minutes.

Cook the rice: Add the soaked basmati rice to the pot, followed by the stock. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes until the rice is cooked but slightly firm (it will continue cooking inside the lamb).

Add nuts and dried fruits: Once the rice is cooked, stir in the roasted nuts and optional raisins or dried apricots for added sweetness. Remove from heat and let it cool slightly.

Tip: For a more aromatic flavor, add a few saffron strands soaked in water to the rice.

Step 3: Stuff and Roast the Lamb
Stuff the lamb: Once the rice has cooled slightly, stuff the rice mixture into the cavity of the lamb or goat. Sew the cavity shut using kitchen twine or secure it with skewers to prevent the stuffing from falling out during roasting.

Roast the lamb: Preheat the oven to 325°F (165°C). Place the stuffed lamb in a large roasting pan. Cover the lamb loosely with aluminum foil to prevent it from browning too quickly. Roast the lamb for 3-5 hours, depending on the size of the meat, until it's tender and cooked through (internal temperature should reach around 160°F (70°C)).

Baste regularly: Every 30-45 minutes, baste the lamb with the pan juices to keep the meat moist and flavorful.

Tip: If you prefer a crispy outer layer, remove the foil during the last 30 minutes of roasting to allow the lamb to brown.

Step 4: Prepare Garnishes
Caramelize onions: While the lamb is roasting, caramelize some onions by frying them in oil until they are deep brown and crispy.

Roast extra nuts: For garnishing, roast an additional handful of nuts in butter for added flavor and crunch.

Step 5: Serve the Ghuzi
Once the lamb is fully cooked, carefully remove it from the oven and transfer it to a large serving platter.

Garnish the lamb with caramelized onions, roasted nuts, and fresh parsley or coriander.

Serve the Ghuzi by slicing pieces of lamb and spooning some of the rice stuffing alongside. This is best enjoyed with side dishes like yogurt, salad, or chutneys.

Tip: If serving to a smaller group, remove the stuffing separately and serve the lamb sliced.

Customization and Tips:
Spice Variation: You can play around with the spices depending on your taste preferences. For a more Middle Eastern flavor, add sumac or dried limes to the rice stuffing.

Meat Options: Ghuzi is traditionally made with

whole lamb or goat, but you can also use other cuts of meat like a leg of lamb or even chicken if you're cooking for a smaller crowd.

Vegetarian Ghuzi: For a vegetarian version, stuff a whole roasted pumpkin or large eggplant with the spiced rice and nuts mixture, and roast it in the same way.

Extra Richness: For an extra layer of flavor, mix in a little ghee or clarified butter with the rice stuffing, or brush the lamb with it before roasting to get a richer taste and crispier outer layer.

Serving Suggestion: Serve Ghuzi alongside cooling raita (yogurt mixed with cucumber and mint), a tomato and cucumber salad, or flatbreads for a more complete meal.

Leftover Ideas: Use any leftover lamb and rice to make a quick stir-fry or sandwich the next day. The flavors will be even more pronounced after resting overnight.
If you enjoy the real taste of Ghuzi check out the link.
https://tinyurl.com/25ym9fyv