Kharuf Mehchi

Description
Roasted lamb, Ouzi

Ingredients

 * 24 - 28 lbs small lamb (cleaned from inside)
 * 4 lbs minced meat
 * 12 cups long-grain rice, washed and drained
 * 24 cups water
 * 1 tbls salt (optional)
 * 1½ cups blanched and flaked, fried almonds
 * ½ cup fried pine nuts
 * 1½ cups blanched, fried pistachio nuts
 * 1 tbsp ground cinnamon
 * 1 tbsp ground allspice
 * 1 tbsp ground black pepper
 * 1 tbsp ground nutmeg
 * 2 tbsp ground white pepper
 * 1 tbsp ground cardamom
 * 1 cup vegetable oil and butter
 * 1 cup shortening or butter (for frying minced meat)
 * lemon wedges

Directions

 * 1) Fry meat in 1 cup of shortening in a pot.
 * 2) Add salt and spices (except white pepper). Stir on medium heat until cooked.
 * 3) Stir in rice to cooked meat.
 * 4) Add water. Bring to a boil. Cover pot and cook on low heat for 30 minutes.
 * 5) Wipe lamb inside and out with a damp cloth. Rub cavity and outer surface with lemon wedges and white pepper.
 * 6) Stuff lamb with half the quantity of rice. Stitch opening.
 * 7) Fry with oil and butter from all sides until golden.
 * 8) Place aluminum foil on a big tray leaving extra on each side. Place the stuffed lamb on the foil. Pour 3 cups of water over.
 * 9) Truss Lamb legs with its shoulders using a firm rope. Wrap lamb generously with the foil.
 * 10) Place tray in high heat oven about 425 °F for 5 hours, or until tender when pierced but still moist inside (add water if foil burns).
 * 11) Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter.
 * 12) Arrange rice and meat around it. Garnish rice with pistachio nuts, almonds and pine nuts.
 * 13) Serve hot accompanied with yoghurt and salads.