Photograph of the finished Quzi

Middle East · Cừu hầm cơm nghệ Quzi

Quzi

2 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.8 lb
  • Photograph of Basmati rice Basmati rice 12.7 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Sliced almonds Sliced almonds 2.1 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Rub the lamb with baharat, cinnamon, and salt, then marinate for 30 minutes.
  2. 2 Simmer or steam the lamb with onions for 2 hours until the meat falls from the bone, reserving the broth.
  3. 3 Cook basmati rice with lamb broth and turmeric powder for 20 minutes until the rice is fluffy and golden.
  4. 4 Toast almonds and raisins with unsalted butter for 3 minutes until fragrant and puffed up.
  5. 5 Grill the lamb at 220°C for 10 minutes until seared on the outside, arrange it on a serving platter, and sprinkle with almonds and raisins.

With an appliance

  • Pressure cooker 2 hr 10 min

    Replace step 2: simmer the lamb with onions under high pressure for 40 minutes, then release the pressure naturally for 15 minutes and reserve the broth; step 5 still involves grilling the meat at 220 degrees for 10 minutes until seared.

Start cooking