Ingredients

• 1 15 lb. kid or baby lamb
• 4 cups cooked rice
• 2 cups chopped pistachio nuts
• 1/2 cup chopped almonds
• 1 1/2 cups sultana raisins
• 1 cup ghee or clarified butter
• 2 cups sliced onions
• 3 1/2 tsp. salt
• 2 Tbsp. kizbara (coriander)
• 1/2 tsp. coarsely ground pepper
• 1 tsp. candied ginger, ground

• Have butcher prepare kid (baby lamb) for roasting.
• Rinse inside and out.
• Wipe dry.
• Rub carcass both inside and out with mixture of 1/2 a cup of the onions and the seasonings.
• Mix rice with nuts, raisins, 1 1/2 cups onions, and stuff the animal.
• Sew the opening.
• Put the stuffed kid in a large pan.
• Pour melted fat over it and roast in a slow oven until meat is very tender and outside well browned.
• Baste frequently with pan drippings.
• Or, roast outdoors on a rotisserie over charcoal for best flavor.