Lamb Ouzi Whole Slow Roasted

In a bowl, combine minced garlic, olive oil, 2 tablespoons Baharat, cumin, coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, salt, pepper, and lemon juice. Mix well to form a thick paste.

Pat the lamb shoulder or leg dry with paper towels. Using a sharp knife, make several deep incisions all over the lamb. Rub the marinade generously into the lamb, ensuring it gets into all the incisions. Place the lamb in a large roasting pan.

Add 1/2 cup water or broth to the bottom of the roasting pan. Cover the pan tightly with aluminum foil. Preheat oven to 160C (325F). Roast the lamb for 3 to 3.5 hours, or until it is incredibly fork-tender and easily pulls apart. Remove the foil for the last 30 minutes of cooking to allow the lamb to brown slightly. Once cooked, remove the lamb from the oven, tent it loosely with foil, and let it rest for 15-20 minutes.

While the lamb is resting, heat ghee or vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it is softened and translucent, about 5-7 minutes. Stir in 1 tablespoon Baharat, 1/2 teaspoon cinnamon, and 1/4 teaspoon cardamom, and cook for another minute until fragrant.

Add the soaked and drained basmati rice to the pot, stirring gently to coat the grains with the spices and onion. Pour in the hot lamb or chicken broth and add salt to taste. Bring the mixture to a boil. Reduce the heat to low, stir in the frozen peas and carrots, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.

Fluff the cooked spiced rice with a fork. Spread the rice evenly onto a large serving platter. Carefully place the whole slow roasted lamb on top of the bed of rice. Garnish generously with the toasted slivered almonds, toasted pine nuts, and fresh chopped parsley. Serve immediately with a side of yogurt or a simple salad.