Stuffed Baby Lamb (Arabic: Kharoof Mahshi خاروف محشي) refers to a whole baby lamb stuffed with rice and nuts. It's a dish common throughout the Arab countries. The stuffing is simply very delicious. Stuffed baby lamb is usually served in special occasion and invitations of very close relatives and friends. During the month of Ramadan most hotel restaurants serve Stuffed Lamb on Iftar. Enjoy.
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.
Servings 12