Kharouf Mihshi (Stuffed Lamb) Recipe

Kharouf Mihshi is a luxurious and traditional Arab Gulf dish made with a whole lamb stuffed with a flavorful mixture of rice, spices, and nuts. Slowly roasted to tender perfection, this festive dish is perfect for special occasions and large gatherings, offering rich, savory flavors and a visually stunning presentation.

Traditional Kharouf Mihshi

Kharouf Mihshi is a rich Arab Gulf dish where a whole lamb is stuffed with rice, spices, and nuts, then slow-roasted to tender perfection. A perfect dish for feasts and special occasions.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: Middle Eastern

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 1 whole young lamb about 10-12 lbs, cleaned and prepared for stuffing
• 2 large onions chopped
• 4 garlic cloves minced
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp cumin
• 1 tsp turmeric
• Salt and black pepper to taste
• 2 tbsp olive oil or ghee for searing the lamb

For the Stuffing:

• 2 cups basmati rice rinsed
• 1 ½ cups lamb broth
• 1 tbsp ghee or butter
• 1 large onion finely chopped
• 1 cup pine nuts toasted
• 1 cup almonds slivered and toasted
• 1 cup raisins or dried apricots
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and black pepper to taste

For the Sauce:

• 2 large tomatoes chopped
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste

Equipment

• Large roasting pan
• Skillet (for frying nuts and onions)
• Measuring cups and spoons
• Knife and cutting board
• Basting brush (optional)

Method

 

1. Prepare the Lamb: Preheat the oven to 350°F. Clean and prepare the lamb by removing any excess fat. Rub the lamb with olive oil or ghee, and season generously with cinnamon, allspice, cumin, turmeric, salt, and black pepper. Brown the lamb in a large skillet over medium-high heat to seal in the flavors.
2. Make the Stuffing: In a skillet, heat 1 tbsp of ghee or butter over medium heat. Sauté the chopped onions until they are soft and translucent, about 5 minutes. Add the rice and cook for 2-3 minutes to toast it lightly. Add the lamb broth, cinnamon, cumin, coriander, raisins or dried apricots, and salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes, until the rice is partially cooked. Remove from heat and mix in the toasted pine nuts and almonds.
3. Stuff the Lamb: Carefully stuff the lamb with the prepared rice mixture. Use kitchen twine to tie the lamb’s legs and secure the stuffing inside. If necessary, seal the opening with toothpicks. Place the stuffed lamb in a large roasting pan.
4. Roast the Lamb: Roast the lamb in the preheated oven for 3-4 hours, or until the lamb is tender and fully cooked, basting occasionally with the lamb drippings. If the lamb starts to brown too quickly, cover it with foil and continue roasting.
5. Make the Sauce: While the lamb is roasting, heat 1 tbsp olive oil in a pan over medium heat. Add the chopped tomatoes, cinnamon, salt, and pepper. Cook for 10-15 minutes until the sauce has thickened.
6. Serve the Kharouf Mihshi: Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before carving. Serve the lamb on a large platter with the rice and a generous drizzle of the tomato sauce. Garnish with extra toasted almonds and pine nuts.
7. Serve with flatbread or a fresh salad on the side, and enjoy this festive, flavorful dish.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat the lamb and rice in the oven at 350°F for 15-20 minutes, covering the dish to retain moisture.
• Variations: You can substitute the lamb with goat or chicken, but the cooking time will vary.
• Safety Tip: Be careful when stuffing the lamb and when handling the hot lamb after roasting.