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Main course · Lebanese

Ouzi (Spiced Lamb and Rice with Peas, Carrots and Toasted Almonds)

80 min Serves 4 ~912 kcal/serving ~£12.00 (£3.00/serving) Contains-nutsGluten-freeKid-friendly

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g diced lamb shoulder
  • 1 onion
  • 1 cinnamon stick
  • 2 bay leaves
  • 30 g butter
  • 2 carrots
  • 1.5 tsp ground allspice
  • 0.5 tsp ground cinnamon
  • 350 g basmati rice
  • 200 g frozen peas
  • 40 g flaked almonds
  • 300 ml natural yoghurt

Nutrition (per serving)

Calories
912 kcal
Protein
42.2 g
Carbohydrate
85.8 g
of which sugars
12.2 g
Fat
44 g
of which saturates
18.9 g
Fibre
6.9 g
Salt
0.59 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the diced lamb shoulder in a pan with the halved onion, cinnamon stick, bay leaves, 1 tsp salt and 1.2 litres water. Bring to the boil, skim and simmer partly covered for 50 minutes until the lamb is tender. Strain, keeping the broth.

  2. 2

    Melt 20g butter in a large pan over a medium heat and fry the diced carrots for 3 minutes. Stir in the allspice, ground cinnamon and rinsed basmati rice for 1 minute.

  3. 3

    Add 650ml of the hot lamb broth and ½ tsp salt, bring to the boil, cover and cook on the lowest heat for 10 minutes. Scatter the frozen peas and lamb over the top, cover again and cook for 5 minutes more, then leave covered off the heat for 5 minutes.

  4. 4

    Fry the flaked almonds in the remaining butter for 2-3 minutes until golden.

  5. 5

    Fluff the rice, pile it onto a platter with the lamb and peas, scatter over the almonds and serve straight away with the natural yoghurt.

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