Qoozi (Whole Roasted Lamb Celebration Feast)
The Quirky Foodster Team
Ingredients
- Whole lamb shoulder or leg, about 2 kg (4.4 lb) — 1
- Bahraini baharat — 3 tbsp
- Ground turmeric — 1 tbsp
- Garlic cloves, crushed — 6
- Plain yogurt — 3 tbsp
- Vegetable oil — 2 tbsp
- Salt, plus more for the rice — 2 tsp
- Black pepper — 1 tsp
- Basmati rice, rinsed and soaked 20 minutes — 600 g (3 cups)
- Onions, sliced — 2
- Saffron threads, soaked in 3 tbsp warm water — 1/4 tsp
- Water or stock — 900 ml (3 3/4 cups)
- Raisins — 60 g (1/2 cup)
- Fried almonds and cashews, for garnish — 60 g (1/2 cup)
Method
- Preheat the oven to 150°C (300°F).
- Mix the baharat, turmeric, garlic, yogurt, oil, salt and pepper into a paste, then rub thoroughly over the whole lamb, working it into every surface.
- Place the lamb in a roasting tray, cover tightly with foil, and roast slowly for 3.5-4 hours, until completely tender and falling from the bone.
- Uncover for the final 20 minutes and increase the oven temperature to 200°C (400°F) to brown the surface.
- Meanwhile, prepare the rice: saute the onions in a large pot until golden, then add the drained rice and stir briefly.
- Pour in the water or stock and season with salt, bring to a boil, then reduce heat to very low, cover and cook for 15-18 minutes until tender.
- Drizzle the saffron water over the rice and fold through gently, along with half the raisins.
- Mound the rice onto a very large serving platter and place the whole roasted lamb on top.
- Scatter over the remaining raisins and the fried nuts, then serve immediately for guests to share.
Introduction: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins.
Cultural Background: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins. Traditionally prepared for weddings, Eid gatherings and important family occasions, it embodies Gulf hospitality and generosity toward guests.
Tips: – Cooking the lamb low and slow, covered, is essential for the meat to become tender enough to pull apart easily. – Uncovering at the end for a short blast of higher heat gives an appealing golden, slightly crisp exterior.
Variations: – A whole roasted chicken can replace the lamb for a smaller-scale version of this feast. – Some households stuff the lamb cavity with spiced rice before roasting for a more elaborate presentation.
Vegetarian/Vegan: A vegetarian centrepiece alternative can be made with a whole roasted spiced cauliflower over the same saffron rice.
Storage: Refrigerate leftover meat and rice separately in airtight containers for up to 3 days.
Reheating: Reheat sliced meat covered in a low oven at 150°C (300°F) with a little stock to keep it moist; reheat rice covered with a splash of water.
Nutrition: Per serving (approx.): 650 kcal, 42 g protein, 58 g carbohydrates, 28 g fat, 2 g fibre.
FAQs:
Q: Can Qoozi be made with a smaller cut of lamb?
A: Yes, a lamb shoulder or leg on its own works well for smaller gatherings, rather than a whole lamb.
Q: How far ahead can I prepare Qoozi?
A: The lamb can be marinated a day ahead and refrigerated; roast it fresh on the day of serving for the best texture.
- Whole lamb shoulder or leg, about 2 kg (4.4 lb) — 1
- Bahraini baharat — 3 tbsp
- Ground turmeric — 1 tbsp
- Garlic cloves, crushed — 6
- Plain yogurt — 3 tbsp
- Vegetable oil — 2 tbsp
- Salt, plus more for the rice — 2 tsp
- Black pepper — 1 tsp
- Basmati rice, rinsed and soaked 20 minutes — 600 g (3 cups)
- Onions, sliced — 2
- Saffron threads, soaked in 3 tbsp warm water — 1/4 tsp
- Water or stock — 900 ml (3 3/4 cups)
- Raisins — 60 g (1/2 cup)
- Fried almonds and cashews, for garnish — 60 g (1/2 cup)
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