Al Kharoof Bel Roaz (Lamb with Rice) Based on a traditional Saudi recipe 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 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. For 15 to 20 persons. From "The Art of Saudi Cooking" published by Al Nahda Women's Charity Society middle eastern recipe index christina m k al-sudairy buy the book!