Photograph of the finished Quzi Iraqi

Middle East · Cừu nướng nguyên khối cơm Quzi

Quzi Iraqi

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 4.4 lb
  • Photograph of Basmati rice Basmati rice 1.4 lb
  • Photograph of Baharat spice blend Baharat spice blend 1.7 oz
  • Photograph of Raisins Raisins 7.1 oz
  • Photograph of Sliced almonds Sliced almonds 7.1 oz
  • Photograph of Onion Onion 3.2
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Cashews Cashews 5.6 oz

Method

  1. 1 Rub baharat and turmeric onto the lamb shoulder and refrigerate for 12 hours.
  2. 2 Steam the lamb block for 2 hours and 30 minutes until the meat is tender and falls off the bone.
  3. 3 Steaming first before grilling is Quzi's method; grilling directly will result in a burnt exterior while the inside remains tough.
  4. 4 Bake at 240 degrees for 20 minutes until the outside is golden brown and crispy.
  5. 5 Cook rice with lamb broth, then mix in raisins, almonds, and roasted cashews in ghee.
  6. 6 Arrange the lamb pieces on a large plate of rice and pour the concentrated steaming liquid over them.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 2: steam under high pressure for 55 minutes, then release the pressure naturally, and then bake as in step 4.

Start cooking