Stuffed Camel Emirati Feast

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A scaled, home-cookable tribute to the legendary Bedouin wedding centerpiece, in which a whole camel is traditionally stuffed with a whole lamb, chickens, fish, eggs, and spiced rice. Here a bone-in lamb shoulder is marinated in yogurt and Emirati baharat, packed with aromatic saffron rice, dried apricots, and toasted nuts, then slow-roasted under a spiced tomato gravy until fork-tender.

Nutrition Facts

Per serving (estimated)

• 690 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 7 gSugar
• 45 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 10 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Lamb and Marinade

• 1 whole bone-in lamb shoulder, about 5 lb (2.3 kg), butterflied open
• 1 cup plain whole-milk yogurt
• 6 cloves garlic, minced
• 3 tbsp Emirati baharat spice blend
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp kosher salt
• 1/4 cup olive oil

For the Saffron Rice and Nut Stuffing

• 2 cups basmati rice, rinsed and soaked 30 minutes
• 1 lb ground lamb
• 1 large yellow onion, finely diced
• 1/2 cup dried apricots, chopped
• 1/3 cup slivered almonds, toasted
• 1/4 cup pine nuts, toasted
• 1 tsp saffron threads bloomed in 2 tbsp warm water
• 2 tbsp ghee

For the Spiced Tomato Gravy

• 2 large yellow onions, thinly sliced
• 4 ripe tomatoes, grated with skins discarded
• 2 tbsp tomato paste
• 4 cups beef or lamb stock
• 1 tbsp baharat spice blend
• 1 cinnamon stick
• 2 tbsp chopped fresh cilantro, for garnish

Directions

1. In a large bowl, whisk together the yogurt, garlic, 3 tablespoons baharat, cumin, coriander, salt, and olive oil. Coat the lamb shoulder thoroughly, cover, and refrigerate for at least 6 hours or preferably overnight.
2. Make the stuffing: melt the ghee in a heavy skillet over medium heat and sauté the diced onion until translucent, about 6 minutes. Add the ground lamb and brown for 8 minutes, breaking it apart with a spoon.
3. Stir in the drained basmati rice, apricots, almonds, pine nuts, bloomed saffron, and 2 cups of water. Season with 1 teaspoon salt, cover, and simmer on low for 18 minutes until the rice is just tender. Fluff and let cool until warm.
4. Preheat the oven to 325°F (165°C). Using a sharp paring knife, cut a deep pocket along the bone of the lamb shoulder to create space for the stuffing. Pack the cooled rice filling tightly into the pocket and any natural cavities, then tie the roast securely with kitchen twine at 1-inch intervals.
5. Heat a large Dutch oven over high heat and sear the stuffed lamb shoulder on all sides until deeply browned, about 3 minutes per side. Add the sliced onions around the roast and cook until softened, about 5 minutes.
6. Stir in the grated tomatoes, tomato paste, 1 tablespoon baharat, the cinnamon stick, and the stock. Bring to a gentle boil, cover with a tight lid, and transfer to the oven. Roast for 3 to 3½ hours, basting every 45 minutes, until the lamb is fork-tender and pulls cleanly from the bone.
7. Remove the lamb from the pot, tent with foil, and let rest for 20 minutes. Skim excess fat from the surface of the gravy and simmer on the stovetop for 10 minutes until thickened and glossy.
8. Carve the stuffed lamb into thick slices, spoon the saffron-rice stuffing alongside, ladle the spiced tomato gravy over, and garnish with cilantro. Serve family-style on a large platter with fresh dates and warm khubz flatbread.

Cook’s Notes

• The traditional Bedouin stuffed camel is a wedding centerpiece in which a whole camel is layered with a whole lamb, whole chickens, fish, eggs, and rice; this scaled version uses one lamb shoulder to recreate the same meat-stuffed-with-spiced-rice concept at home.
• For an authentic baharat, toast 2 tbsp black peppercorns, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp cloves, 2 tbsp paprika, 1 tbsp cinnamon, and 1 tsp nutmeg, then grind together in a mortar.
• Marinating overnight is essential; the yogurt tenderizes the lamb while the spice blend penetrates deeply, so plan at least 24 hours ahead for the best results.
• Leftover stuffing and shredded lamb make an excellent filling for Emirati-style flatbread wraps the next day, especially when reheated with a splash of the gravy.

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