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.
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.
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.
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.
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.
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.
Serve with flatbread or a fresh salad on the side, and enjoy this festive, flavorful dish.
