Lamb ouzi
Recipes from Chef Ludovic Garnier, chef de cuisine at One & Only Royal Mirage Dubai
- Serves 4-6
Nutrition per serving
-
kcal 0
-
fat 0g
-
saturates 0g
-
carbs 0g
-
sugars 0g
-
fibre 0g
-
protein 0g
-
salt 0g
Ingredients
- 4kg whole baby lamb (available at Geant supermarkets; can be swapped for 3kg lamb shoulder)
- FOR MARINADE
- 2kg yoghurt
- 300g onion, chopped
- 50g garlic
- 60g fresh rosemary
- 30g cardamom
- 80g salt
- 30g white pepper
- 4g saffron
- FOR RICE
- 1kg basmati rice
- 500g minced lamb
- 200g ghee
- 200g onion
- 20g cardamom
- 25g sweet pepper
- 30g salt
- 25g black pepper
- 200g green peas, cooked
- Dry fried nuts, for garnish (almonds, cashews, peanuts)
- 1.5l chicken stock
Method
Mix the yoghurt, garlic, onion, rosemary, cardamom and white pepper. Season with salt and rub onto the lamb. Marinate the lamb overnight.
Put the marinated lamb in a baking tray at 180C for 2 hours. Cover with foil 15 minutes before its 2nd hour to make the skin crispy.
Sauté the onion with ghee for 3 mins, then add the mince and cook for 20 mins, constantly stirring to prevent the meat from clumping. When the meat is browned, add salt, sweet pepper, black pepper and cardamom. Then, add chicken stock and cook on high heat for 10 mins. Add rice, stir for 5 mins and cover. Cook, covered, on low heat for 12 mins. When the rice is cooked, mix in the green peas and some of the fried nuts.
Put the rice on a large platter, place the roasted lamb on top and sprinkle with the remaining nuts.
