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Name: Quzi
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Iraq
Ingredients: 1.5 kg lamb shoulder; 500 g basmati rice; 2 onion; 4 cloves garlic; 80 g ghee; 2 tbsp baharat spice mix; 1 tsp ground turmeric; 1 tsp ground cinnamon; 6 whole cardamom pods; 80 g blanched almonds; 60 g raisins; 2 tsp salt

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Iraq3 h 30 minServes 6schon gekocht

Quzi

قوزي · Qūzī

Zutaten12

lamb shoulder1.5 kg
basmati rice500 g
onion2
garlic4 cloves
ghee80 g
baharat spice mix2 tbsp
ground turmeric1 tsp
ground cinnamon1 tsp
whole cardamom pods6
blanched almonds80 g
raisins60 g
salt2 tsp

FleischGetreideGemüseMilch & EiGewürz & SoßeSonstigesObst

Zubereitung

Rub the lamb with salt, baharat, turmeric, and cinnamon, and leave it to rest while you heat the oven.
Brown the lamb in a little ghee in a heavy pot, then add sliced onion, garlic, and cardamom with enough water to come halfway up the meat.
Cover and cook gently until the lamb is very tender, about 2 to 2.5 hours, turning once and adding water if the pot dries out.
Soak the rice, then cook it in the strained lamb broth until just tender; fold in a spoon of ghee.
Fry the almonds and raisins in the remaining ghee until the almonds are golden and the raisins plump.
Spread the rice on a platter, set the lamb on top, and scatter the almonds and raisins over everything before serving.