Roast Lamb

Put chickpeas in water to soak a night before.

Rinse lamb inside out and drain well.

Make a mixture of all main ingredients and coat lamb with it inside out, cover, and allow to absorb well.

Prepare filling by:

Bring rice and chickpeas to a boil in water with cinnamon, cardamom and salt, drain, and remove cinnamon and cardamom, but retain boiled juice.

Place onions in pot over flame untill brown, stirring continuously and sprinkling with water to avoid they stick to bottom of pot.

Add 3 tablespoons ghee, rice, chickpeas, some of the above juice, mixed spice, lemon juice, nuts, rose water, then cover, and allow to parboil for 9-10 minutes over medium fire.

Remove from fire and stir in coriander leaves.

Remove crust of the eggs, keeping intact, and add to above.

Fill meat with the mixture, tie with thread sew up all openings and grill (over open charcoal flame or in oven) for 4-6 hours (depending on weight of lamb), basting often with the marinating liquid to preserve moisture of meat.

Remove thread, empty filling, cut up into chunks, then serve side by side with filling.