Khuzi (Egg-Free Lamb with Rice)

Ingredients

• 4 lbs Lamb shoulder (bone-in)
• 3 cups Basmati rice
• 2 large Onions, chopped
• 6 cloves Garlic, minced
• 2 tbsp Ginger, grated
• 0.5 cup Raisins
• 0.5 cup Almonds, slivered
• 0.5 cup Cashews, chopped
• 3 tbsp Khuzi spice blend
• 2 tbsp Rose water
• 3 tbsp Vegetable oil
• 1.5 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1Rinse the 3 cups of Basmati rice under cold running water until the water runs clear. Let the rice soak in a bowl of cold water for 30 minutes, then drain it completely.
2. 2Heat the 3 tablespoons of Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 large Onions, chopped, and cook, stirring occasionally, for 8-10 minutes until they are golden brown and softened.
3. 3Add the 6 cloves of Garlic, minced, and the 2 tablespoons of Ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 4 lbs of Lamb shoulder (bone-in) to the pot. Sear the lamb on all sides until it is nicely browned, about 5-7 minutes total.
5. 5Sprinkle the 3 tablespoons of Khuzi spice blend over the lamb and stir to coat it evenly. Cook for 1 minute, stirring, until the spices are fragrant.
6. 6Pour in enough water to cover the lamb by about 1 inch. Add the 1.5 teaspoons of Salt and 1 teaspoon of Black pepper. Bring the water to a boil over high heat (400°F / 200°C).
7. 7Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and simmer for 2 to 2.5 hours. The lamb is ready when it is very tender and easily pulls away from the bone. Check the lamb after 2 hours.
8. 8Carefully remove the cooked lamb from the pot and place it on a cutting board. Let it cool slightly, then shred the meat from the bones, discarding the bones. Strain the cooking liquid through a sieve into a bowl, discarding any solids, and return the liquid to the pot.
9. 9Add the drained 3 cups of Basmati rice, the 0.5 cup of Raisins, the 0.5 cup of Almonds, slivered, and the 0.5 cup of Cashews, chopped, to the pot with the strained lamb liquid. Stir everything together to combine.
10. 10Bring the mixture in the pot to a boil over medium-high heat (375°F / 190°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.
11. 11Remove the pot from the heat and let it stand, covered, for 5 minutes. Uncover the pot and gently stir in the 2 tablespoons of Rose water and the shredded lamb. Fluff the rice mixture with a fork to combine everything evenly. Serve hot.

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