Quzi

قوزي · Qūzī

Ingredients12

• 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

Method

1. Rub the lamb with salt, baharat, turmeric, and cinnamon, and leave it to rest while you heat the oven.
2. 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.
3. 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.
4. Soak the rice, then cook it in the strained lamb broth until just tender; fold in a spoon of ghee.
5. Fry the almonds and raisins in the remaining ghee until the almonds are golden and the raisins plump.
6. Spread the rice on a platter, set the lamb on top, and scatter the almonds and raisins over everything before serving.