Quzi

🛒 Ingredients

• Lamb leg, boneless, roasted 244 g · 610 kcal
• Basmati Rice, cooked 297 g · 386 kcal
• Onion, chopped 30 g · 12 kcal
• Garlic, minced 5 g · 8 kcal
• Ghee (clarified butter) 10 g · 90 kcal
• Almonds, slivered, toasted 5 g · 29 kcal
• Pine Nuts, toasted 3 g · 20 kcal
• Ground Spices (Cumin, Coriander, Cardamom, Turmeric, Cinnamon, Black Pepper, Dried Lime) 6 g · 23 kcal

👨‍🍳 Instructions

1. Prepare the lamb leg by trimming excess fat, making deep incisions all over it, and patting it dry thoroughly.
2. In a bowl, combine a portion of the ground spices with salt and black pepper to create a rub; generously coat the entire lamb leg with this mixture.
3. Heat ghee in a large roasting pan over medium-high heat, then sear the lamb leg on all sides until golden brown.
4. Transfer the lamb to a deep roasting pan or Dutch oven, add chicken broth or water to cover about a third of the lamb, then cover tightly and roast in a preheated oven at 150°C (300°F) for 3-4 hours, or until very tender.
5. While the lamb roasts, wash and soak the Basmati rice for 30 minutes, then drain.
6. In a separate pot, sauté chopped onion and minced garlic in a bit of ghee until translucent, then add the remaining ground spices and stir for 1 minute until fragrant.
7. Add the drained Basmati rice to the pot with the aromatics, stir to combine, then pour in enough hot chicken broth (or water) to cover the rice by about 1 inch, season with salt.
8. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15-20 minutes until the rice is cooked and all liquid is absorbed; let it rest for 10 minutes, then fluff with a fork.
9. In a dry pan, lightly toast the slivered almonds and pine nuts until golden brown and fragrant; be careful not to burn them.
10. To serve, place the fluffy Basmati rice on a large platter, arrange the tender roasted lamb leg on top, and garnish generously with the toasted almonds and pine nuts. Serve immediately.