Learn how to cook a whole lamb with rice under clay using this traditional method. Follow our detailed recipe for marinating the lamb, preparing the rice, and cooking the meal in a clay oven or pit for tender, flavorful results. Perfect for a special occasion or a unique cooking experience.

Cooking a whole lamb with rice under clay is a traditional method known for its unique flavor and tender texture. This method is often associated with traditional Middle Eastern dishes like Mandi or Zarb. Here is a detailed guide to help you prepare this delicious meal.

Ingredients

For the Lamb

• 1 whole lamb (cleaned and trimmed)
• 1 cup yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic (minced)
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons ground turmeric
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 1 tablespoon ground black pepper
• 2 tablespoons paprika
• Salt to taste
• 1 cup olive oil

For the Rice

• 4 cups Basmati rice (soaked in water for 30 minutes)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons vegetable oil or ghee
• 4 cups chicken or lamb broth
• 2 cinnamon sticks
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• Salt to taste
• Saffron strands soaked in warm water (optional, for color and flavor)

Instructions

Marinating the Lamb

1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, minced garlic, ground spices (cumin, coriander, turmeric, cinnamon, cardamom, black pepper, paprika), salt, and olive oil. Mix well.
2. Marinate the Lamb: Rub the marinade all over the lamb, making sure to coat it thoroughly. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Preparing the Rice

1. Sauté Onions and Garlic: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onions and minced garlic, sauté until golden brown.
2. Cook the Rice: Add the soaked and drained rice to the pot. Stir to coat the rice with the oil. Add the cinnamon sticks, cardamom pods, cloves, bay leaves, and salt. Pour in the chicken or lamb broth. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 15-20 minutes.
3. Saffron (Optional): If using saffron, drizzle the saffron water over the cooked rice and gently fluff with a fork.

Preparing the Clay Oven

1. Dig a Pit: Dig a pit in your backyard, large enough to accommodate the lamb and a pot of rice. Line the bottom with stones.
2. Build a Fire: Build a fire in the pit and let it burn for a few hours until you have a good bed of hot coals.
3. Clay Pot: Place a large clay pot or Dutch oven in the pit. Ensure it is preheated by placing it near the fire before use.

Cooking the Lamb and Rice

1. Wrap the Lamb: Wrap the marinated lamb in banana leaves or aluminum foil to keep it moist during cooking.
2. Place the Lamb in the Pit: Place the wrapped lamb in the clay pot. Cover the pot with a lid.
3. Bury the Pot: Cover the pot with a thick layer of hot coals, then bury it with soil to seal in the heat.
4. Cooking Time: Let the lamb cook for about 4-6 hours. The time can vary based on the size of the lamb and the intensity of the heat.
5. Check the Lamb: Carefully uncover the pot and check the lamb for doneness. The meat should be tender and fall off the bone.

Serving

1. Remove and Unwrap the Lamb: Carefully remove the lamb from the pit and unwrap it.
2. Serve with Rice: Fluff the cooked rice and serve it on a large platter. Place the lamb on top of the rice.
3. Garnish: Garnish with toasted nuts, raisins, and fresh herbs like cilantro or parsley if desired.