Ghouzi

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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	Cumin , ground
	1 teaspoon	Coriander , ground
	1 teaspoon	Cinnamon , ground
	1 teaspoon	Cardamom , ground
	1 teaspoon	Black Pepper , ground
	1 teaspoon	Salt
	2 cups	Stock , beef or chicken
	0.5 cup	Raisin
	0.5 cup	Almond , blanched
	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.