Ghouzi

Cuisines

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Recipe

Ingredients

2 cups	basmati rice
500 grams	lamb, cut into chunks
2 tablespoons	vegetable oil
1 large	onion, finely chopped
3 cloves	garlic, minced
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	ground cinnamon
1 teaspoon	ground cardamom
1 teaspoon	ground black pepper
1 teaspoon	salt
2 cups	chicken or lamb stock
0.5 cup	raisins
0.5 cup	blanched almonds
2 tablespoons	butter

Instructions

1. 1 Wash and soak the basmati rice in cold water for 30 minutes, then drain.
2. 2 Heat the vegetable oil in a large pot over medium heat.
3. 3 Add the chopped onion and garlic, sauté until the onion is translucent.
4. 4 Add the lamb chunks to the pot and brown them on all sides.
5. 5 Stir in the cumin, coriander, cinnamon, cardamom, black pepper, and salt, cooking for an additional 2 minutes.
6. 6 Pour in the stock and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the lamb is tender.
7. 7 In a separate pan, melt the butter and toast the almonds until golden brown. Set aside.
8. 8 Add the drained rice and raisins to the lamb mixture, stirring to combine.
9. 9 Cover the pot and cook on low heat for 15-20 minutes until the rice is cooked and has absorbed the liquid.
10. 10 Fluff the rice with a fork and garnish with the toasted almonds before serving.