Mediterranean 240 min

Lamb Ouzi

Name: Lamb Ouzi
Total time: 240 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4.5 lbs bone-in lamb leg or shoulder; 4 cups basmati rice; 1/2 cup ghee; 2 large yellow onions, diced; 1 cup mixed nuts (almonds, pistachios, pine nuts); 1 cup golden raisins; 2 teaspoons allspice; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon black pepper; Pinch of saffron in 1/2 cup warm water; 4 cups lamb broth; Salt

high-proteingluten-freecomfort-fooddairy-free

Ingredientsfor 2

680

Cal

48g

Protein

60g

Carbs

28g

Fat

14.5 lbs bone-in lamb leg or shoulder
24 cups basmati rice
31/2 cup ghee
42 large yellow onions, diced
51 cup mixed nuts (almonds, pistachios, pine nuts)
61 cup golden raisins
72 teaspoons allspice
81 teaspoon cinnamon
91/2 teaspoon nutmeg
101/2 teaspoon black pepper
11Pinch of saffron in 1/2 cup warm water
124 cups lamb broth
13Salt

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Instructions

1
Season lamb generously with salt, allspice, cinnamon, nutmeg, and pepper. Heat ghee in a large pot and brown lamb on all sides, 8–10 minutes. Add broth, bring to a boil, then cover and cook on medium-low heat for 2.5–3 hours until the lamb is tender and falling from the bone.
2
Remove lamb and reserve the broth. Fry onions in the same pot for 10 minutes until golden. Add nuts and raisins, cook 3 minutes. Add rinsed rice and stir to coat. Add reserved lamb broth (add water to make 6 cups total). Season with salt. Bring to a boil, then reduce to the lowest heat. Cover and cook 20 minutes until rice is tender.
3
Fluff rice with a fork. Place the lamb on top of the mounded rice on a large serving platter. The rice, scented with lamb fat and warm spices, is as much the star as the lamb itself. Serve with yogurt and a simple salad.