Khuzi (Nut-Free Lamb and Rice)

Ingredients

• 3 lbs Lamb shoulder
• 3 cups Basmati rice
• 2 large Onion
• 6 cloves Garlic
• 2 inch Ginger
• 0.5 cup Raisins
• 0.5 cup Pumpkin seeds
• 3 tsp Baharat spice blend
• 6 pods Cardamom pods
• 2 sticks Cinnamon sticks
• 1 tbsp Rose water
• 6 cups Lamb broth
• 3 tbsp Vegetable oil
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Instructions

1. 1Pat the 3 lbs of lamb shoulder dry with paper towels. Season the lamb shoulder all over with 1.5 tsp salt, 0.75 tsp black pepper, and 3 tsp Baharat spice blend.
2. 2Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, 400°F (200°C). Carefully place the seasoned lamb shoulder into the hot oil and brown it on all sides for about 3-4 minutes per side, until a deep brown crust forms. Remove the lamb from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, 300°F (150°C). Add the 2 chopped large onions to the pot and cook, stirring occasionally, for 8-10 minutes, until they are soft and golden brown. Add the 6 minced garlic cloves and 2 inches of grated ginger to the pot and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Add the 3 cups of basmati rice, 6 cardamom pods, 2 cinnamon sticks, and 6 cups of lamb broth to the pot. Stir everything together and bring the liquid to a rolling boil.
5. 5Carefully place the browned lamb shoulder back into the pot, nestling it on top of the rice and liquid. Once the liquid returns to a gentle simmer, reduce the heat to low, 250°F (120°C), cover the pot tightly with a lid, and cook for 3 hours, or until the lamb is very tender and easily pulls apart with a fork, and the rice is fully cooked and has absorbed the liquid.
6. 6Carefully remove the lamb shoulder from the pot and place it on a clean cutting board. Using two forks, shred the tender lamb meat into bite-sized pieces. While the lamb rests, fluff the cooked rice in the pot with a fork. Stir in the 0.5 cup raisins and 0.5 cup pumpkin seeds until evenly distributed.
7. 7Serve the shredded lamb piled high over the fluffy, spiced rice. Just before serving, drizzle the entire dish with 1 tbsp rose water for a fragrant finish.

Substitutions

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