Eid Lamb Ouzi

Celebration-style lamb ouzi with slow-roasted spiced lamb, fragrant rice, toasted nuts and raisins for an Eid family table.

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Ouzi is a festive rice-and-meat centrepiece seen across the Gulf and Levant. This version focuses on tender lamb and aromatic rice so a home cook can build the dish in manageable stages.

Ingredients

• 2.2 kg bone-in lamb shoulder
• 700 g basmati rice (rinsed and soaked 30 minutes)
• 2 onions (sliced)
• 6 garlic cloves (crushed)
• 2 tbsp baharat
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 2.5 tsp fine salt (divided)
• 1 tsp black pepper
• 3 tbsp olive oil
• 1.6 litres hot water or lamb stock (approximately)
• 150 g frozen peas
• 80 g raisins
• 80 g slivered almonds
• 40 g pine nuts
• 3 tbsp ghee
• 1 pinch saffron threads (soaked in 2 tablespoons warm water)
• 3 tbsp fresh parsley (chopped)

Step-by-step method

1. Heat the oven to 170°C conventional or 150°C fan. Rub the lamb with 1½ tablespoons baharat, cumin, cinnamon, cardamom, 1½ teaspoons salt, black pepper and olive oil.
2. Spread the sliced onions and half the garlic in a deep roasting dish. Place the lamb on top, add 500 ml hot water, cover tightly with foil and roast for 2½ hours.
3. Remove the foil and roast for another 20–30 minutes until the lamb is deeply browned and very tender. Rest it covered while you prepare the rice. Reserve any flavourful roasting juices.
4. For the rice, heat 1 tablespoon ghee in a large pot. Cook the remaining garlic and ½ tablespoon baharat for 30 seconds, then add the drained rice and stir for 1 minute.
5. Add enough hot stock plus reserved lamb juices to cook the rice according to the rice package ratio. Add the remaining salt, bring to a boil, cover tightly and cook over very low heat until almost tender.
6. Scatter the peas and raisins over the rice during the final 5 minutes, then remove from the heat and rest covered for 10 minutes. Drizzle over the saffron water and fluff gently.
7. Meanwhile, heat the remaining ghee and toast the almonds and pine nuts until golden. Transfer them immediately to a plate so they do not burn.
8. Pile the fragrant rice onto a large platter, place the rested lamb in the centre and scatter with toasted nuts and parsley. Serve family-style, pulling the tender lamb into pieces at the table.