Quzi

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.