Saucepan@saucepan · Shared this recipeFollowMiddle Eastern · dinnerOuzi LambA Middle Eastern dish of tender spiced lamb served over fragrant rice with toasted nuts.total2 hr 30 mincook2 hr 30 minservings4Original recipe on ziyad.comKeep this recipeAdd a copy of Ouzi Lamb to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsFor the Lamb2.5 lbs bone-in lamb shoulder or leg, 2–3 lbs (1–1.5 kg)1 large onion, quartered3 garlic cloves, smashed2 bay leaves4.5 Ziyad Brand cardamom pods, 4–51 Ziyad Brand cinnamon stick6 whole Ziyad Brand black peppercorns1 teaspoon saltWater, enough to cover the lambFor the Rice2 cups Ziyad Brand basmati rice, rinsed3 tablespoons Ziyad Brand ghee1 medium onion, finely chopped1 cup Ziyad Brand Frozen peas and carrots2 teaspoons Ziyad Brand Ouze spice blend1 teaspoon salt3.5 cups lamb broth, from cooking the lambFor Garnish0.5 cup Ziyad Brand slivered almonds, toasted0.5 cup Ziyad Brand pine nuts, toastedStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the lamb in a large pot and add the onion, bay leaves, cardamom pods, cinnamon stick, black peppercorns, and salt.2Step 2: Pour in enough water to cover the lamb. Bring to a boil, then reduce heat to a simmer.3Step 3: Skim off any foam that rises to the surface. Cover and simmer for 1.5–2 hours, or until the lamb is tender.4Step 4: Remove the lamb from the broth and set aside. Strain the broth and reserve for cooking the rice.5Step 5: Heat the ghee in a large pot. Add the chopped onion and sauté until golden.6Step 6: Stir in the frozen vegetables and cook for 2–3 minutes.7Step 7: Add the Ouze spice blend, and salt, stirring to coat the onions and vegetables.8Step 8: Drain the soaked rice and add it to the pot. Stir for 1–2 minutes to toast the rice lightly.9Step 9: Pour in the reserved lamb broth (3 1/2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is cooked and fluffy.10Step 10: Preheat your oven to 400°F (200°C).11Step 11: Place the cooked lamb on a baking tray and brush with a little ghee. Roast for 10–15 minutes until browned and crispy.12Step 12: Spread the rice on a large serving platter.13Step 13: Place the lamb on top of the rice.14Step 14: Garnish with toasted almonds, and pine nuts.getsaucepan.com/r/7142d4e3-7cbd-418d-b6ae-a4e799d8b67b · Original: https://www.ziyad.com/recipe/ouzi-lamb/
