Lamb Ouzi Recipe

Overview
Cook Time
Ingredients
Method

How to make Lamb OuziImage Credit: Radisson Blu MBD Noida

Lamb Ouzi features tender lamb flavoured with spices, served atop fragrant rice, and garnished with fried nuts and boiled eggs.

Total Cook Time 40 mins
Prep Time 20 mins
Cook Time 20 mins
Recipe Servings6
Easy

Ingredients of Lamb Ouzi

For lamb ouzi:
2 kg fresh labneh
150 ml sunflower oil
100 gms tomato paste
Salt, to taste
White pepper, to taste
20 gms ginger powder
20 gms cardamom powder
20 gms turmeric powder
10 gms saffron
6-8 pieces of lamb shanks
For rice:
2 kg white rice
10 kg chopped garlic
50 gms ghee
1 kg minced lamb
200 gms chopped onions
Salt, to taste
10 gms white pepper
20 gms seven spices
5 pieces whole cardamom
4 cinnamon sticks
4 boiled eggs
200 gm brown onions

How to Make Lamb Ouzi

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For lamb ouzi marination: In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.

Mix thoroughly until the ingredients are combined well. Clean the lamb shanks and place them in a container then add the marinade to it.

Allow to marinate in the refrigerator for at least 8 hours. Place in new a container, add 2 litres of water in the container and cover with aluminum foil, place the container in the oven and roast for 4 hours at 300 degrees F.

For rice: First put the rice in the bowl and keep it for half an hour in the hot water.

In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, and minced lamb, and stir the ingredients well.

Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are combined well.

Strain the rice and mix with the ingredients for 4 minutes, and add hot water and cover. Also, Add half of the brown onions to it.

Put the pot on slow fire for 20 minutes until the rice is cooked (Use dum cook technique).

After cooking serve on a big plate adding the ouzi lamb on top of the rice and garnish with fried mix nuts, boiled eggs, rest of the brown onions & some fresh mint & coriander.

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