Lamb Ouzi

Indulge in the rich flavors of Middle Eastern cuisine with this Lamb Ouzi, featuring tender lamb shoulder, fragrant basmati rice, and a hint of saffron. Perfect for a cozy family dinner or a festive gathering.

• 1.5 kg lamb shoulder
• 2 cups basmati rice
• 4 cups water
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 pinch saffron
• 1 cup nuts (almonds or pine nuts)
• 1 cup fresh herbs (parsley or coriander)

Method

1. 1

   Heat oil in a large pot over medium heat and sauté the chopped onions until golden brown.

2. 2

   Add the minced garlic and sauté for an additional minute until fragrant.

3. 3

   Add the lamb pieces to the pot, followed by ground cumin and ground coriander. Cook until the lamb is browned on all sides.

4. 4

   Pour in 4 cups of water, bring to a boil, then reduce heat and simmer for about 1.5 hours or until lamb is tender.

5. 5

   Once the lamb is cooked, remove it from the pot and strain the broth. Measure out 3 cups of the broth to cook the rice.

6. 6

   In the same pot, add the soaked basmati rice and saffron water to the strained broth. Cook on medium heat until the rice absorbs the broth and is tender, about 20 minutes.

7. 7

   While the rice is cooking, shred the cooked lamb into bite-sized pieces.

8. 8

   Serve the rice on a large platter, topped with the shredded lamb, toasted nuts, and fresh herbs.