Lamb Ouzi

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1. 1Step 1: Wash the lamb shoulder and pat it completely dry. In a small bowl, mix all the Ouzi spices together. Rub the lamb generously with half of the spice blend, making sure to get into every crevice. Cover and refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 1 hour before cooking.
2. 2Step 2: Preheat your oven to 160°C (320°F). Heat 3 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until deeply golden brown – about 4-5 minutes per side. Remove the lamb and set aside.
3. 3Step 3: In the same pot, add the chopped onions and cook until soft and golden – about 5-7 minutes. Add the minced garlic and cook for 1 more minute. Return the lamb to the pot. Add enough water or stock to cover the lamb halfway. Add the remaining spice blend. Bring to a boil, then cover and transfer to the oven. Cook for 2.5 to 3 hours, turning the lamb once halfway through, until the meat is fall-apart tender.
4. 4Step 4: Carefully remove the lamb from the pot and set aside on a baking sheet. Cover with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve – this is now your flavourful broth. Skim off excess fat from the surface. You should have about 5 cups of broth. If less, add water to reach 5 cups.
5. 5Step 5: In a large pot, heat 2 tablespoons of oil or ghee. Drain the soaked basmati rice and add it to the pot. Toast the rice for 2-3 minutes, stirring gently. Pour in 5 cups of the lamb broth. Bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes until the rice is fluffy and all liquid is absorbed. Do not lift the lid while cooking.
6. 6Step 6: While the rice cooks, heat 1 tablespoon of oil or ghee in a small pan. Toast the slivered almonds and pine nuts until golden brown – watch carefully as they burn quickly. If using raisins, add them in the last minute. Set aside.
7. 7Step 7: On a large serving platter, spread the cooked rice in an even layer. Place the slow-cooked lamb on top of the rice – it should be so tender that you can pull it apart with two forks. Alternatively, you can shred the lamb and mix it with the rice. Sprinkle the toasted nuts and raisins over the entire dish.
8. 8Step 8: Ouzi is traditionally served family-style in the centre of the table. Accompany it with plain yoghurt, a fresh Arabic salad, and pickled vegetables. This dish feeds 8-10 people generously.