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Ouzi (Whole Roasted Lamb With Spiced Rice And Nuts)

The Quirky Foodster Team

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8
Servings

Ingredients

  • Lamb shoulder or leg, bone-in — 1.5 kg (3.3 lb)
  • Vegetable oil — 2 tbsp
  • Ground cumin — 2 tsp
  • Ground coriander — 2 tsp
  • Ground cinnamon — 1 tsp
  • Ground cardamom — 1/2 tsp
  • Ground turmeric — 1 tsp
  • Salt and black pepper, — to taste
  • Large onions, sliced — 2
  • Garlic cloves, minced — 4
  • Basmati rice, rinsed and soaked for 20 minutes — 750 g (3.75 cups)
  • Water or stock — 1.2 L (5 cups)
  • Raisins — 100 g (2/3 cup)
  • Toasted almonds or cashews — 100 g (3/4 cup)
  • Toasted pine nuts — 50 g (1/3 cup)
  • Fresh cilantro, chopped, for garnish

Method

  1. Preheat the oven to 150°C (300°F). Rub the lamb all over with oil, cumin, coriander, cinnamon, cardamom, turmeric, salt, and pepper.
  2. Place the lamb in a large roasting pan, cover tightly with foil, and roast for 3.5–4 hours until the meat is completely tender and falling off the bone.
  3. About 45 minutes before the lamb is finished, prepare the rice: heat a little oil in a large pot and cook the onions until deeply golden, about 10 minutes. Add the garlic and cook for 1 minute.
  4. Drain the soaked rice and add it to the pot, stirring to coat in the onion mixture.
  5. Pour in the water or stock, season with salt, and bring to a boil. Reduce heat to low, cover tightly, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.
  6. Remove the lamb from the oven and, if desired, uncover and briefly broil for 5–10 minutes to crisp the exterior.
  7. Spread the cooked rice generously over a large serving platter. Place the whole roasted lamb (or large pulled pieces) on top of the rice.
  8. Scatter raisins, toasted almonds, cashews, and pine nuts over the dish, and garnish with fresh cilantro before serving.

Introduction: Ouzi is an impressive celebration dish of slow-roasted, tender lamb served atop a generous mound of spiced rice, garnished with toasted nuts and raisins.

Cultural Background: Ouzi is an impressive celebration dish of slow-roasted, tender lamb served atop a generous mound of spiced rice, garnished with toasted nuts and raisins. Traditionally prepared for large gatherings, weddings, and important guests, ouzi showcases Emirati hospitality at its most generous, with the lamb often falling off the bone after hours of slow cooking.

Tips: Cooking the lamb low and slow, tightly covered, is essential for achieving the signature fall-apart tenderness. Toast the nuts separately in a dry pan until golden for the best flavor and crunch before scattering over the finished dish. Ouzi is traditionally served family-style on a large shared platter, encouraging communal eating.

Variations: A whole roasted chicken can be prepared in a similar style for a smaller-scale version. Add dried apricots alongside the raisins for extra sweetness. Vegetarian version: replace the lamb with a large roasted vegetable centerpiece, such as whole roasted cauliflower, though this departs significantly from tradition.

Storage: Store leftover lamb and rice separately in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months.

Reheating: Reheat the lamb, covered, in an oven at 160°C (320°F) for 20–25 minutes until warmed through. Reheat the rice separately in a covered pan with a splash of water for 8–10 minutes.

FAQs:

Q: How long does it take to cook a whole lamb for ouzi?

A: A bone-in lamb shoulder or leg typically takes 3.5–4 hours of slow roasting to become fully tender and fall off the bone.

Q: Is ouzi typically served at special occasions?

A: Yes, it's a celebratory dish reserved for weddings, large family gatherings, and honoring important guests, reflecting generous Emirati hospitality.

Q: Can ouzi be made with a smaller cut of lamb?

A: Yes, a smaller shoulder or leg portion can be used for a smaller gathering, adjusting the cooking time as needed based on size.

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