Iraqi Quzi-Style Baked Rice with Lamb and Almonds
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Ingredients
- 600 g lamb shoulder, diced
- 350 g basmati rice
- 40 g flaked almonds
- 40 g raisins
- 1 onion, finely chopped
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 3 tbsp vegetable oil
- 600 ml lamb stock
Nutrition (per serving)
- Calories
- 891 kcal
- Protein
- 38.1 g
- Carbohydrate
- 80.4 g
- of which sugars
- 8.9 g
- Fat
- 46.1 g
- of which saturates
- 15.4 g
- Fibre
- 3.3 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Heat 2 tablespoons of the oil in a large ovenproof pot and brown the lamb for 6-8 minutes with the onion, cinnamon and allspice.
- 2
Pour in the lamb stock, cover tightly and bake for 1 hour until the lamb is very tender.
- 3
Rinse the basmati rice. Lift out the lamb, stir the rice and raisins into the pot, adding water if needed to make 600ml liquid in total.
- 4
Return the lamb to the top of the rice, cover tightly and bake for a further 25-30 minutes until the rice is tender.
- 5
Toast the flaked almonds in the remaining oil in a small pan for 2-3 minutes until golden.
- 6
Fluff the rice, scatter with the toasted almonds and serve.
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