Ghuzi

Whole roast lamb served on spiced rice with nuts.

Ingredients

• 2.5 kg Lamb shoulder
• 4 cups Basmati rice
• 3 Onions
• 3 tbsp Baharat spice mix
• 1 tsp Turmeric
• 6 Cardamom pods
• 2 Cinnamon stick
• 3 Bay leaves
• ¾ cup Ghee
• ½ cup Almonds
• ¼ cup Pine nuts
• ½ cup Raisins
• 1 pinch Saffron
• 2 tbsp Salt
• 10 cups Water

Method

1. Season the lamb — Rub deeply with baharat, turmeric and salt and rest 3 hours.
2. Boil first — Simmer the lamb with whole spices and bay for 2 hours until nearly falling apart, keeping the broth.
3. Roast — Brush with ghee and roast at 200°C for 40 minutes until the outside is dark and crisp.
4. Cook the rice — Steam the soaked rice in the strained broth with saffron for 20 minutes.
5. Fry the garnish — Brown the almonds, pine nuts and raisins separately in ghee.
6. Ghuzi is ready — Bed the rice on a large platter, set the whole lamb on top, and scatter the nuts.

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