🐑 Mufattah (Whole Lamb on Kabsa Rice)

Method

1. Wash the lamb and open it from the chest, crush the garlic, and rub it with salt, the garlic and half the kabsa spice.

2. Wash the 5 kg of rice and soak it for 30 minutes, dice the onions, chop the tomatoes and pierce the dried limes.

3. In a very large pot heat the cup of oil over medium heat and fry the onions for 10 minutes until soft and golden.

4. Add the lamb and turn it on both sides for 10 minutes until the surface colours.

5. Add the tomatoes, tomato paste, remaining spice, cardamom, cinnamon, 6 bay leaves, black pepper and dried limes, and cover with water.

6. Bring to a boil over high heat, then reduce to low and cook for 150 minutes until tender and the meat comes away from the bone.

7. Lift the lamb into an oven tray and measure the broth: each cup of rice needs 1.5 cups of broth. Adjust the salt and add the drained rice.

8. Boil the rice over high heat until the broth reduces to its surface, then cover and cook over low heat for 30 minutes.

9. Meanwhile, roast the lamb in the oven at 220°C for 20 minutes until the skin is golden and taut.

10. If you have ghee, almonds and raisins, toast the almonds in the ghee for 3 minutes and add the raisins for 1 minute.

11. Spread the rice on a large tray, set the lamb on top, scatter the almonds, raisins and hot peppers around it and serve.

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