Khuzi Lamb with Saffron Rice

Ingredients

• 2 lbs Lamb shoulder (bone-in)
• 2 cups Basmati rice
• 2 large Onion
• 6 cloves Garlic
• 2 inch Ginger
• 4 tbsp Vegetable oil
• 3 tsp Baharat spice mix
• 2 sticks Cinnamon sticks
• 6 pods Cardamom pods
• 3 leaves Bay leaves
• 0.5 tsp Saffron threads
• 1 tbsp Rose water
• 0.5 cup Raisins
• 0.25 cup Almonds (slivered)
• 4 cups Chicken broth
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Instructions

1. 1Place the 0.5 teaspoon saffron threads in a small bowl and add 2 tablespoons of warm water. Let this soak for 30 minutes. Rinse the 2 cups of basmati rice under cold running water until the water runs clear, then soak it in a separate bowl of cold water for 30 minutes.
2. 2Heat the 4 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 large onions, chopped into 1/2-inch pieces, and sauté until they are golden brown, about 8-10 minutes. Add the 6 cloves of garlic, minced, and the 2-inch piece of ginger, grated, and cook for 1 minute more until fragrant.
3. 3Add the 2 lbs of lamb shoulder to the pot and sear it on all sides until browned. Stir in the 3 teaspoons of Baharat spice mix, the 2 cinnamon sticks, the 6 cardamom pods, and the 3 bay leaves. Cook, stirring constantly, for 3 minutes until the spices are fragrant.
4. 4Pour in the 4 cups of chicken broth. Add the 1.5 teaspoons of salt and the 0.75 teaspoon of black pepper. Bring the liquid to a boil, then reduce the heat to low. Cover the pot tightly and simmer for 1 hour and 30 minutes to 2 hours, or until the lamb is very tender and easily pulls away from the bone. Check the lamb by piercing it with a fork; it should be very soft.
5. 5Carefully remove the 2 lbs of lamb shoulder from the pot and place it on a clean cutting board. Once cool enough to handle, shred the lamb meat from the bones and discard the bones. Drain the soaked 2 cups of basmati rice and add it to the pot containing the cooking liquid. Stir gently to combine.
6. 6Add the soaked saffron threads with their soaking water and the 1 tablespoon of rose water to the pot with the rice. Stir gently to distribute. Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid. The rice should be tender and fluffy.
7. 7While the rice is cooking, place the 0.25 cup of slivered almonds in a dry, small skillet over medium-low heat (300°F / 150°C). Toast them, stirring frequently, until they are lightly golden and fragrant, about 3-5 minutes. Remove from heat immediately to prevent burning. In the same small skillet, add the 0.5 cup of raisins and sauté for 1-2 minutes until they plump up slightly. Remove from heat.
8. 8Once the rice is cooked, fluff it gently with a fork. Add the shredded lamb meat back into the pot with the rice and stir to combine everything evenly. Serve the Khuzi Lamb with Saffron Rice immediately, garnished with the toasted 0.25 cup of slivered almonds and the sautéed 0.5 cup of raisins.

Substitutions

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