Al Kharoof Bel Roaz
For 15 to 20 persons
Cooking Time: 6 hours
Ingredients:
- 1 lamb
- 14 glasses of rice
- 4 glasses of yoghurt
- Juice of 3 lemons
- 1 tablespoon of crushed garlic
- 4 tomatoes pureed
- 2 kgs mince meat
- 3 large onions
- 2 tomatoes
- 2 kgs lamb bones
- 3 tablespoonsfull of mixed spices (ground black pepper, cardamom, cloves, cumin, galangel and nutmeg)
- 1.5 glasses of almonds, blanched
- 1.5 glasses of corn oil (for the rice)
- 1.5 glasses of raisins (cooked in a little oil)
- 1 teaspoonful of saffron
- 0.25 teaspoonful of crushed garlic
- 0.5 teaspoonful of musk (pieces)
- 12 cardamom seeds
- salt
Cooking Instructions:
- Clean the lamb thoroughly
- Mix the yoghurt, spices, salt, tomato puree, lemon juice and garlic in a blender. Coat the lamb in side and out with the yoghurt mixture and put aside for at least one hour.
- Cover the bottom of a large oven tray with foil; place the lamb on top and cover with foil. Place in the oven and cook on a high heat for one hour and then on a medium heat for two or three hours or until cooked.
- Place the minced meat in a pan; add two finely chopped onions with garlic, cumin, pepper and salt. Stir on a medium heat until cooked.
- Skin the tomatoes, chop finely and add to the meat in the pan.
- Put the bones in a pan, covering with water. Cook on a medium heat, removing the scum from the surface as it rises; add one onion and three pieces of musk and leave it to cook for one hour.
- Heat the oil in a large pan; add the remaining musk and cardamom.
- Wash the rice and shake it in the large pan with the oil; add the salt.
- Pour the bone stock on to the rice; when it boils, add the minced meat and mix well.
- Before serving, remove the foil from the lamb and brown it in the oven.
- Place the rice in a serving dish, making a well in the center; place the lamb in the well and sprinkle the almonds and raisins on top.
Source: The Art of Saudi Cooking published by Al Nahda Women's Charity Society
