Slow-Cooked Lamb Ouzi

Fork-tender spiced lamb served over fragrant rice with peas, carrots and toasted nuts for a generous celebration platter.

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Ouzi is built in two stages: slow-cook the lamb until it yields easily, then use its strained broth to season the rice. Measuring that broth prevents the festive platter from becoming greasy or wet.

Ingredients

• 1.8 kg Bone-in lamb shoulder or shanks (cut into large pieces)
• 3 tsp Fine salt (divided)
• 1.5 tsp Black pepper (divided)
• 2 tsp Ground allspice
• 1 tsp Ground cinnamon
• 0.5 tsp Ground cardamom
• 80 ml Olive oil or ghee (divided)
• 2 large Onions (chopped)
• 6 Garlic cloves (crushed)
• 2 Bay leaves
• 2 litres Hot water (approximately)
• 650 g Aged basmati rice (rinsed and soaked 30 minutes)
• 250 g Frozen peas
• 2 medium Carrots (cut into small dice)
• 80 g Toasted almonds
• 50 g Toasted pine nuts
• 25 g Fresh parsley (chopped)

Step-by-step method

1. Pat lamb dry and season with 1 teaspoon salt, half the pepper, allspice, cinnamon and cardamom. Heat half the oil in a large heavy pot and brown the lamb in batches.
2. Lower heat to medium, add onions and cook 5 minutes. Add garlic for 45 seconds, then return lamb with bay leaves and enough hot water to come three-quarters up the meat.
3. Bring to a gentle simmer, cover and cook on the lowest heat for 2 to 2 1/2 hours, turning every 40 minutes, until a fork enters the lamb with almost no resistance.
4. Lift lamb to a tray and keep warm. Strain the broth, skim excess surface fat and measure exactly 1.15 litres; top up with hot water or reduce briefly if necessary.
5. Heat remaining oil in a clean heavy pot. Cook carrots for 3 minutes, then add drained rice, peas, remaining spices, salt and pepper and fold gently.
6. Add measured hot broth, bring to a boil, cover and cook on the lowest heat for 18 minutes. Turn off heat and rest covered for 10 minutes without lifting the lid.
7. For deeper colour, brush lamb with a little reserved fat and place under a hot grill for 5 to 8 minutes until browned at the edges; watch continuously.
8. Fluff rice onto a large platter, arrange lamb over it and scatter with almonds, pine nuts and parsley. Warn diners about bones and serve hot with yoghurt salad.