WHOLE LAMB OUZI

INGREDIENTS Lamb ouzi

7kg whole lamb 500g fresh labneh 75ml corn oil 50g tomato paste 30g salt 10g white pepper 10g ginger powder 10g cardamom powder 10g turmeric powder 3g saffron 100g mirepoix, carrot, onion, potato

Method

Marinade the whole lamb with fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder, saffron and mix it well. Let it rest for at least 8 hours. Place the lamb, the mirepoix in deep rectangular container and add 2 litters of vegetable stock in the container Cover with aluminium foil and cook for 4 hours at 110C.

Oriental rice

1kg basmati rice 50g chopped garlic 25g ghee, clarified butter 50g lamb fat 500g minced lamb 50g onions, chopped 10g salt 5g white pepper 10g seven spices 5g cinnamon stick 4g whole cardamoms 1g bay leaves

Method

Wash the basmati rice and let it soak for half hour. Sauté the lamb mince with lamb fat, ghee, cinnamon stick, whole cardamoms, chopped onions and chopped garlic. Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are well combined. Strain the rice, mix all the ingredients and add hot water and cover with aluminium foil. Put the pot on slow fire for 20 minutes until the rice is cooked. Serve in an ouzi plate adding the ouzi on top of the rice and garnish with fried mix nuts. Would be nice to serve it with some Arabic mezze.

by VIKESH SINGH

Ouzi is a communal dish, shared by families and communities. Achingly tender dish of a whole lamb served on a bed of aromatic rice and topped with nuts