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Ghozi
A celebratory dish featuring a whole roasted lamb or goat, often stuffed with rice and spices. It's a centerpiece for feasts and gatherings, known for its tender meat and aromatic rice filling.
🧂 Ingrediënten
- 1 whole Whole lamb or goat(about 8-10 kg, cleaned)
- 4 cups Basmati rice
- 3 large Onions(finely chopped)
- 4 medium Tomatoes(diced)
- 6 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1/2 cup Vegetable oil or ghee
- 6 cups Lamb or chicken broth
- 2 tbsp Mixed whole spices(e.g., cardamom, cloves, cinnamon, bay leaves)
- 3 tbsp Ground spices(e.g., coriander, cumin, turmeric, black pepper)
- to taste Salt
- 1/2 cup Fresh coriander(chopped, for garnish)
- 1/2 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructies
- 1
Rinse the basmati rice and soak it in water for 30 minutes. Drain well.
- 2
Prepare the lamb/goat: Rub the inside and outside generously with salt, ground spices, minced garlic, grated ginger, and half of the vegetable oil/ghee. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
💡 Pro Tips: Ensure the marinade is well distributed, especially in the cavity. - 3
In a large pot, heat the remaining oil/ghee over medium heat. Sauté the chopped onions until golden brown. Add the diced tomatoes, minced garlic, grated ginger, and mixed whole spices. Cook for 5-7 minutes until the tomatoes soften.
- 4
Add the drained basmati rice to the pot with the onion-tomato mixture. Stir well to coat the rice with the spices. Pour in the lamb/chicken broth and bring to a boil. Season with salt. Cook for about 10 minutes until the liquid is partially absorbed.
💡 Pro Tips: The rice should be about 70% cooked at this stage. - 5
Preheat your oven to 180°C (350°F). Carefully stuff the par-cooked rice mixture into the cavity of the marinated lamb/goat. Close the opening with skewers or strong kitchen twine.
- 6
Place the stuffed lamb/goat in a large roasting pan. You may want to place it on a rack to allow for even cooking and crisping. Cover the entire pan tightly with aluminum foil.
- 7
Roast in the preheated oven for 3-4 hours, or until the meat is extremely tender and cooked through. The internal temperature should reach at least 74°C (165°F). Remove the foil for the last 30 minutes of cooking to allow the skin to crisp up.
💡 Pro Tips: Baste the lamb/goat with its own juices every hour to keep it moist. - 8
Once cooked, let the ghozi rest for 15-20 minutes before carving. Remove the skewers or twine. Serve the ghozi whole or carved, with the aromatic rice from the cavity served alongside. Garnish with fresh coriander and parsley.
💡 Pro Tips
- ✓Ensure the lamb/goat is thoroughly cleaned before preparation.
- ✓Using a whole spice mix adds a complex aroma to the rice.
- ✓Resting the meat after cooking is crucial for tenderness and juiciness.
- ✓This dish is best prepared in advance to allow for marination.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Stuff the lamb with a mixture of nuts (pine nuts, almonds) and dried fruits (raisins, apricots) along with the rice.
- Add a pinch of saffron to the rice for a golden hue and distinct flavor.
- For a quicker version, you can roast smaller cuts of lamb or goat instead of a whole animal.