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Entrees >  Middle Eastern Recipes >  Qoozi >

 

Qoozi

Bahraini lamb with rice

• 5 LBS leg of lamb (or 2 shoulders)

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/2 tsp. cumin

• 1/2 tsp. cardamom

• Salt & black pepper to taste

• 2 TBS sunflower oil

• 4-1/4 C water

• 1 onion, cut into quarters

• 1 clove fresh garlic, cut in half

Rice for Qoozi:

• 2-1/2 C basmati rice

• 1 onion, chopped

• 3 TBS sunflower oil

• 1/2 LB ground beef

• Salt & black pepper to taste

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/2 tsp. nutmeg

• 1/2 tsp. cloves, ground

• 4-1/4 C chicken stock (sub with same amount of water with 2 bouillon cubes)

• 1/3 C sliced almonds

• 1/3 C pistachios

• 1/3 C pine nuts

Preheat oven to 425-degrees F. Wash and trim lamb of excess fat; pat dry with a clean cloth. In a bowl, combine cinnamon, allspice, cumin, cardamom, salt and black pepper. Rub lamb with sunflower oil and then spice mixture. Place lamb in a large roasting pan; bake for about twenty minutes. Remove roasting pan from oven. Pour in 4-1/4 cups water; add onion and garlic. Cover roasting pan with aluminum foil and place in oven. Lower heat to 300-degrees F; cook for about three hours, basting occasionally.

 

Rice: Wash basmati rice in fine mesh strainer under cold running water; drain. In a large skillet, sauté onion in two tablespoons oil until tender. Add ground beef and cook until browned. Add salt, black pepper, cinnamon, allspice, nutmeg and cloves. Stir well and add rice; stir again. Pour in boiling stock; mix well. Simmer, covered, for about ten to twenty minutes or until the rice is tender. Add more stock or water if mixture becomes dry. Drain and set aside until ready to serve.

 

In a skillet, cook the almonds, pistachios and pine nuts separately in remaining oil until they begin to color. Slice fully cooked lamb and place on a serving dish with the rice. Sprinkle fried nuts over rice. Use broth in roasting pan as a sauce.

 

Similar recipes:

• Curry d'Agneau (Comorian Lamb Curry)

• Mansaf (Jordanian lamb & rice)

• Skoudehkaris (Djiboutian lamb & rice in tomato sauce)

• Zurbian (Saudi Arabian lamb & rice)

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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