Entree: United Arab Emirates – Northern Culinary Region – قوزي ➤ Quzi (Slow-roasted spiced lamb served over saffron basmati rice with nuts and raisins)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 2 hrs

Total 6 hrs 30 min

Ingredients

- 1 bone-in lamb shoulder, approx. 6 lb (2.7 kg)
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 cup (240 g) plain yogurt
- 3 cloves garlic, minced (approx. 9 g)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 1/2 tsp (3 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 1 1/2 tsp (3 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground cloves
- 1 large onion, thinly sliced (about 10 oz (280 g))
- 1 tbsp (15 ml) tomato paste
- 3 cups (540 g) basmati rice, rinsed until water runs clear
- 4 cups (960 ml) chicken or lamb stock, heated
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (75 g) slivered almonds, toasted
- 1/4 cup (35 g) raisins or sultanas
- 2 tbsp (30 ml) rose water (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 1 lemon, cut into wedges for serving

Instructions

1. Preheat the oven to 325°F (160°C). In a bowl whisk together yogurt, minced garlic, 1 tsp salt, 1/2 tsp black pepper, cumin, coriander, cinnamon, cardamom and cloves to form a thick marinade.
2. Pat the lamb shoulder dry and rub the marinade all over, massaging into crevices. Let rest 1–2 hours at room temperature or refrigerate overnight for deeper flavor.
3. Heat 3 tbsp ghee or oil in a large ovenproof pan over medium-high heat. Brown the lamb on all sides, 6–8 minutes total; remove and set aside. Add the sliced onion to the pan and cook until soft and golden, 8–10 minutes. Stir in tomato paste and cook 1 minute.
4. Return the lamb to the pan, add 1/2 cup (120 ml) water, cover with foil, and roast in the oven for 3 to 3 1/2 hours, or until the meat is very tender and easily pulls apart. Baste occasionally with pan juices.
5. While the lamb roasts, prepare the rice: soak the rinsed basmati for 20–30 minutes, then drain. Heat a heavy skillet, add the soaked saffron with its water to the heated stock.
6. In a large pot, melt 1 tbsp ghee (15 ml) over medium heat, add the drained rice and toast gently 2–3 minutes. Add heated saffron stock and 1 tsp salt, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until rice is tender and liquid absorbed. Fluff with a fork.
7. When the lamb is done, remove from oven and let rest 10 minutes. Shred or carve the meat into large pieces, discarding excess bone if desired. Toss shredded lamb lightly with pan juices.
8. To assemble: spread the saffron rice on a large platter, mound with shredded lamb, and sprinkle toasted almonds and raisins on top. Drizzle a little extra ghee or pan jus if desired, garnish with chopped cilantro or parsley and lemon wedges. Serve hot.