🍖 Quzi (Lamb over Spiced Rice)

Method

1. Wash the 2 kg lamb, quarter the 2 onions and pierce the 2 dried limes with a knife.

2. Put the lamb in a large pot with the 8 cups water over high heat until boiling, skimming off the foam as it rises.

3. Add the onions, 6 cardamom pods, dried limes and salt, plus bay leaves if using, cover and cook over low heat for 2 hours until the lamb is tender and comes off the bone easily.

4. Wash the 4 cups rice and soak it for 30 minutes toward the end of the boiling time, then drain.

5. Move the lamb to an oven tray, strain the broth and set it aside, and rub the lamb with a little seven spices and 1 tbsp ghee.

6. Brown the lamb in a 220°C oven for 15 minutes until a brown crust forms.

7. In a pot, melt 2 tbsp ghee over medium heat and, if using, toast the 1/2 cup vermicelli for 3 minutes until golden.

8. Add the soaked rice, the remaining seven spices, turmeric and black pepper and stir gently for 2 minutes.

9. Add 6 cups of the hot lamb broth, plus the 1 cup peas if using, taste for salt and boil over high heat until the liquid drops and holes appear on the surface of the rice.

10. Cover and cook over low heat for 25 minutes until the rice is done and the grains separate.

11. If using, fry the 1/2 cup almonds in the remaining ghee over medium heat for 3 minutes until golden, then the raisins for 1 minute until plump.

12. Spread the rice on a large platter, place the lamb in the center, garnish with the almonds and raisins and serve hot.

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