This was such a celebratory dish. We would make it on special occasions and Father’s Day would be one of these occasions. My father loved this dish. It’s a feast and can perfectly serve many.
Rice mixture
- 2 cups basmati rice
- 2 cups organic olive oil
- 20 large onions, coarsely chopped
- 5 green pepper,chopped
- 20 cloves garlic, mashed
- ½ cup grated ginger
- 20 large organic carrots
- ¼ cup mixed spices
- ¼ cup cumin
- ¼ cup turmeric
- ¼ cup ground cardamom
- ¼ cup salt
- ¼ cup black pepper
Lamb Seasoning
- 22 lbs (10 kilos) whole lamb
- 2 tbsp saffron
- ½ cup coriander
- ¼ cup cumin
- ¼ turmeric
- ¼ cup ground cardamom
- ¼ cup paprika
- ¼ cup cinnamon
- ¼ cup salt
- 2 tbsp black pepper
- ½ cup organic olive oil
- 20 large organic carrots sliced carrots
- 20 large oranges without peel cut into quarters
- Wash the rice several times and soak it in salted water for 30 minutes.
- In a large, thick saucepan, add the oil. Place the pot over medium heat. Add onions, peppers, garlic and ginger. Using a wooden spoon, stir the material until the onion softens.
- Add carrots, spices, cumin, turmeric, cardamom, salt and pepper. Stir the ingredients. Add 1 1/2 cup of water per cup of rice. Cover the pot and let the water to boil.
- Drain the rice and add it to the large saucepan. Let the rice boil and absorb most of the water. Cover the rice and simmer for 30 minutes.
- Lamb seasoning: In a deep dish, apply saffron, coriander, cumin, turmeric, cardamom, paprika, cinnamon, salt, pepper and olive oil. stir ingredients and mix thoroughly.
- Place several sheets of aluminum foil on a large oven tray large enough to lamb size. Place the lamb on aluminum foil.
- Spread half the amount of spices on the lamb and rub strongly . Spread the rest of the spices inside the lamb and rub firmly to cover the entire lamb.
- Spread the carrots and oranges inside of the lamb.
- Preheat oven to 350 ° F.
- Place the lamb in the middle of the oven and simmer for 2-3 hours or until it is fully cooked.
- In a large serving dish pour the rice. Place the roasted lamb on rice and garnish with fried nuts.
