Quzi

Ingredients

• 1.8kg lamb shoulder, bone-in
• 1 onion, halved
• 4 whole cloves
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• Salt
• 2 cups basmati rice
• 1/4 cup vegetable oil
• 1/2 tsp ground turmeric
• 1/4 cup raisins
• 1/2 cup slivered almonds
• 2 tbsp butter
• Fresh parsley, chopped, to serve

Before you cook

• Rinse the lamb shoulder and pat it dry.
• Rinse the basmati rice in several changes of cold water until the water runs clear, then drain.
• Halve the onion.

Steps

1. Put the lamb in a large pot and cover with water.
2. Bring to a boil over high heat.
3. Skim off the foam that rises for about 5 minutes.
4. Add the onion, cloves, cardamom pods, cinnamon stick, bay leaves and 1 tablespoon salt.
5. Reduce the heat and simmer the lamb, covered, for 1 hour 30 minutes.
6. Lift the lamb out of the pot and place it in a roasting dish.
7. Strain the broth into a bowl and discard the onion and whole spices.
8. Preheat the oven to 200°C (400°F).
9. Pour 1 cup of the strained broth into the roasting dish around the lamb.
10. Cover the dish tightly with foil.
11. Roast the lamb for 1 hour.
12. Remove the foil and roast for another 20 minutes, until the top is browned.
13. Heat the vegetable oil in a pot over medium heat.
14. Stir in the turmeric and cook for 30 seconds.
15. Add the drained rice and stir to coat it in the oil.
16. Pour in 3 cups of the reserved broth and 1 teaspoon salt.
17. Bring to a boil, then cover and reduce the heat to low.
18. Cook the rice for 15 minutes, then turn off the heat and let it sit covered for 10 minutes.
19. Melt the butter in a small pan over medium heat.
20. Fry the raisins and almonds in the butter for 3 minutes, until the almonds are golden.
21. Fluff the rice and spread it over a large serving platter.
22. Set the roasted lamb on top of the rice.
23. Scatter the fried raisins and almonds over the lamb and rice.
24. Garnish with chopped parsley and serve.