Yemeni Lamb Mouhshi
A rich and savory dish featuring tender lamb stuffed with a flavorful mixture of rice, herbs, and spices, then slow-cooked to perfection. This recipe focuses on oven preparation for ease.
🧂 Ingredients
- 1.5 kg Leg of lamb(bone-in, trimmed of excess fat)
- 2 cups Basmati rice
- 2 medium Onions(1 finely chopped, 1 sliced)
- 8 cloves Garlic cloves(4 minced, 4 whole)
- 1/2 cup Fresh parsley(chopped)
- 1/4 cup Fresh cilantro(chopped)
- 2 medium Tomatoes(diced)
- 1/4 cup Vegetable oil
- 3 cups Lamb broth or water
- 1 tbsp Baharat spice blend
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 piece Cinnamon stick
- 2 leaves Bay leaves
- to taste Salt
- to taste Black pepper
- 1/4 cup Almonds or pine nuts(toasted, for garnish (optional))
👨🍳 Instructions
- 1
Rinse the basmati rice and soak it in water for 20 minutes. Drain well.
💡 Tip: Soaking rice helps it cook evenly. - 2
In a bowl, combine the drained rice with the finely chopped onion, minced garlic, chopped parsley, chopped cilantro, diced tomatoes, 1 tablespoon of Baharat, cumin, coriander, turmeric, salt, and pepper. Mix well.
💡 Tip: Ensure all the filling ingredients are evenly distributed. - 3
Prepare the lamb. Make several deep incisions into the lamb leg using a sharp knife. Stuff some of the minced garlic cloves (from the 4 whole cloves) into these incisions.
💡 Tip: Stuffing garlic adds an aromatic depth to the lamb. - 4
Carefully create a pocket or slit in the lamb leg to stuff the rice mixture. You may need to use your fingers or a spoon to gently push the rice mixture into the cavity. Be careful not to overstuff, as the rice will expand.
💡 Tip: A clean, deep cut is best for stuffing. - 5
Rub the entire surface of the lamb with a little oil, salt, pepper, and the remaining Baharat spice blend. Place the sliced onion, remaining whole garlic cloves, cinnamon stick, and bay leaves in the bottom of a large roasting pan.
💡 Tip: Seasoning the outside of the lamb ensures a flavorful crust. - 6
Place the stuffed lamb leg on top of the onions and spices in the roasting pan. Pour the lamb broth or water around the lamb.
💡 Tip: The liquid at the bottom helps to create steam and keep the lamb moist. - 7
Cover the roasting pan tightly with aluminum foil. Preheat your oven to 160°C (325°F).
💡 Tip: Tight covering is essential for slow cooking and tenderizing. - 8
Roast the lamb for 2.5 to 3 hours, or until the lamb is very tender and the internal temperature reaches at least 63°C (145°F) for medium-rare, or higher for well-done.
⏱️ 3 hours💡 Tip: The long cooking time is key to tender lamb. - 9
During the last 30 minutes of cooking, remove the aluminum foil to allow the lamb to brown and crisp up.
⏱️ 30 minutes - 10
Once cooked, carefully remove the lamb from the roasting pan and let it rest for 15-20 minutes before carving. The rice stuffing should be cooked through and flavorful.
⏱️ 20 minutes💡 Tip: Resting the meat allows the juices to redistribute, resulting in a more tender and moist cut. - 11
Serve the carved lamb with the delicious rice stuffing. Garnish with toasted almonds or pine nuts, if desired.
💡 Tip: Garnishes add a delightful crunch and visual appeal.
💡 Pro Tips
- ✓Ensure the lamb is fresh and of good quality for the best results.
- ✓If you don't have lamb broth, beef broth or water can be used, but lamb broth will enhance the flavor.
- ✓The stuffing can also be cooked separately in a covered dish if you prefer not to stuff the lamb directly.
- ✓Adjust the spice levels according to your personal preference.
🔄 Variations
- Use goat meat instead of lamb.
- Add dried fruits like apricots or prunes to the rice stuffing for a touch of sweetness.
- Serve with a side of yogurt or a fresh salad.