Entree: United Arab Emirates – National Cuisine – خوزي ➤ Khūzī (Slow-roasted spiced lamb served over fragrant spiced rice with nuts and dried fruit)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 20 min

Ingredients

- 1 bone-in leg of lamb, approx. 6 lb (2.7 kg)
- 1/4 cup (60 ml) olive oil
- 6 cloves (18 g) garlic, minced
- 2 tbsp (30 g) baharat spice mix or substitute (ground cumin, coriander, cinnamon, cardamom, black pepper, cloves)
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) ground coriander
- 2 tsp (10 g) ground cinnamon
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) salt, plus more to taste
- 2 large (400 g) onions, 1 thinly sliced, 1 roughly chopped
- 4 cups (960 ml) lamb or chicken stock
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) ghee or unsalted butter
- 2 cinnamon sticks
- 6 whole green cardamom pods, lightly crushed
- 4 whole cloves
- 2 dried limes (loomi) or 1 tbsp (15 g) lemon zest if unavailable
- 1/2 cup (120 ml) vegetable oil for frying nuts/onions
- 1/2 cup (60 g) slivered almonds
- 1/2 cup (60 g) shelled pistachios
- 1/2 cup (75 g) golden raisins
- 1 cup (140 g) dried apricots, halved
- 1 cup (100 g) thinly sliced fried onions (crispy)
- Fresh chopped parsley for garnish (optional)

Instructions

1. Marinate the lamb: in a large bowl combine olive oil, minced garlic, baharat, cumin, coriander, cinnamon, black pepper, tomato paste, and 2 tsp salt. Rub the mixture all over the leg of lamb, cover, and refrigerate at least 4 hours or overnight.
2. Roast the lamb: preheat oven to 325°F (160°C). Place the marinated leg on a rack in a roasting pan. Add chopped onion and 2 cups (480 ml) stock to the pan to keep moisture. Roast uncovered 3 to 3 1/2 hours until internal temperature reaches about 145–160°F (63–71°C) for medium to well done and meat is tender; baste occasionally with pan juices. Remove lamb, tent with foil, and let rest 20–30 minutes. Reserve pan juices and strained stock for the rice.
3. Prepare the spiced rice: heat ghee in a large heavy pot over medium heat. Add the sliced onion, cinnamon sticks, cardamom pods, and cloves and sauté until onions are translucent and aromatic, about 5–7 minutes. Add rinsed basmati rice and stir to coat grains in ghee and spices for 2 minutes.
4. Add stock and simmer: pour 4 cups (960 ml) combined lamb/chicken stock (use reserved pan juices to replace up to 2 cups), add dried limes or lemon zest, and 1 tsp salt. Bring to a boil, then reduce to low, cover tightly, and cook 15–18 minutes until rice is tender and liquid absorbed. Turn off heat and let rest covered 10 minutes.
5. Prepare toppings: while rice cooks, heat 1/2 cup (120 ml) vegetable oil in a small skillet over medium-high heat. Fry slivered almonds and pistachios, stirring until golden, about 2–3 minutes; remove to drain on paper towels. In same oil, briefly fry raisins until plump, then drain. If you need crispy onions, thinly slice 1 onion and shallow-fry until deep golden, drain well.
6. Shred and assemble: pull the rested lamb into large pieces or thick slices. Fluff rice with a fork and transfer to a large serving platter. Arrange lamb over the rice, drizzle with some reserved pan juices, and scatter toasted nuts, fried onions, raisins, and dried apricots on top. Garnish with parsley and serve family-style with additional pan juices on the side.