Lamb Ouzi

Chef Ali Fouad from Al Nafoorah in Jumeirah Emirates Towers shares his recipe for a family-sized lamb ouzi
Lamb Ouzi
ITP Media Group
Lamb Ouzi
April 22, 2019
Preparation Time 10 minutes
Cooking Time 40-60 minutes
Serves 3-4


PHOTO BY Ajith Narendra
RECIPE BY Ali Fouad
FOOD STYLING BY Lydia Wessels

INGREDIENTS

250g spinneysFOOD Australian Organic Lamb Leg
25g onions, chopped
10g carrots, chopped
1-2 cinnamon sticks
2-3 whole bay leaves
spinneysFOOD Black Pepper
7g spinneysFOOD Turmeric Powder
200g spinneysFOOD Basmati Rice
50g ghee
100g spinneysFOOD Australian Organic Lamb, minced
½ litre lamb stock
1 tbsp Arabic seven spice mix
10g spinneysFOOD Salt
30g mixed nuts

METHOD

  • 1

    Preheat oven to 180°C, gas mark 4

  • 2

    Place the lamb in a tray and cover with half the chopped onions, chopped carrots, cinnamon sticks and bay leaves – season with black pepper and sprinkle with turmeric

  • 3

    Cook for 40 minutes to 1 hour

  • 4

    In another pot, fry the rice, ghee and the other half of the chopped onions for 5 minutes

  • 5

    Add the minced lamb to the rice and cover with ½ a litre of lamb stock, Arabic seven spices and salt. Cook for 12 minutes

  • 6

    Place the rice on a tray and add the cooked lamb on top. Top with the nuts and serve with cucumber yoghurt as a side dish

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