Quzi Iraqi Lamb and Rice

Braised lamb shoulder over vermicelli rice with almonds and raisins.

Preparation: 20 min · Cooking: 2 hr 30 min · Total: 2 hr 50 min · 2 servings

Ingredients

• 500 g Raw bone-in lamb shoulder; weight includes bone
• 240 ml Dry basmati rice, rinsed and drained
• 2 tbsp Raisins
• 2 tbsp Blanched slivered almonds
• 0.25 tsp Ground cardamom
• 1 clove Garlic, crushed
• Whole dried black lime, pierced — 1
• 60 ml Dry fine vermicelli
• 0.5 tsp Ground allspice
• 720 ml Initial hot water for braising
• 360 ml Recovered strained lamb broth FOR RICE, drawn from the braise, not extra water
• 1 tbsp Ghee for lamb searing
• 1 tbsp Ghee for vermicelli and rice
• Salt, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Measure the ingredients for 2 base servings.

   Measure the ingredients for 2 base servings. Reserve the separate 1 tbsp meat ghee and 1 tbsp rice ghee; no garnish fat is added.

2. Heat the meat ghee in a heavy pot over medium-high heat.

   Heat the meat ghee in a heavy pot over medium-high heat. Brown the shoulder on all sides, checking from 6 minutes without scorching.

   First check: 360 seconds

3. Add the crushed garlic, allspice and pierced black lime to the pot.

   Add the crushed garlic, allspice and pierced black lime to the pot. Stir briefly over medium heat until fragrant.

4. Add the initial 720 ml hot water carefully.

   Add the initial 720 ml hot water carefully. Bring to a boil over medium-high heat.

5. Skim surface foam.

   Skim surface foam. Cover with a normal fitted lid and reduce to a gentle simmer.

6. Braise from about 2 hours until fork-tender, around 90°C as a texture target away from bone.

   Braise from about 2 hours until fork-tender, around 90°C as a texture target away from bone. Add only measured boiling-water top-ups if the pot risks drying.

   First check: 7200 seconds

7. Stir salt to taste into the broth during the final 10 minutes of braising.

   Stir salt to taste into the broth during the final 10 minutes of braising. Keep the cooked lamb hot while preparing rice.

8. Strain the broth into a heat-safe jug.

   Strain the broth into a heat-safe jug. Remove the whole lime and any loose bones from the serving components.

9. Measure 360 ml recovered broth FOR RICE: half 180 ml, fourfold 1440 ml.

   Measure 360 ml recovered broth FOR RICE: half 180 ml, fourfold 1440 ml. Draw this from the braise; if short, complete the measured amount with separately recorded boiling water.

10. Melt the rice ghee over medium heat in a separate pot.

    Melt the rice ghee over medium heat in a separate pot. Toast the vermicelli from 3 minutes until golden, not burnt.

    First check: 180 seconds

11. Stir the drained rice into the vermicelli over medium heat.

    Stir the drained rice into the vermicelli over medium heat. Add the measured rice broth and ground cardamom carefully.

12. Bring the rice to a controlled boil until liquid reaches the grain surface.

    Bring the rice to a controlled boil until liquid reaches the grain surface. Cover with a normal fitted lid and reduce to very low heat.

13. Steam from 15 minutes until rice and vermicelli are tender without hard centres.

    Steam from 15 minutes until rice and vermicelli are tender without hard centres. If needed, add small measured boiling-water amounts and continue gently.

    First check: 900 seconds

14. Dry-toast the almonds over low heat, checking from 2 minutes without extra ghee.

    Dry-toast the almonds over low heat, checking from 2 minutes without extra ghee. Warm the raisins briefly with them without added fat.

    First check: 120 seconds

15. Arrange the cooked lamb over the rice and add almonds and raisins.

    Arrange the cooked lamb over the rice and add almonds and raisins. Serve remaining broth separately; no eggs or large-batch-only broiler finish are included.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredients scale exactly; instruction amounts describe the base 2 servings. Use the same method at half and fourfold scale, with suitable vessels and manageable batches. Times are first checks, not doneness guarantees.

Common mistakes

• Do not restore old scaffold ingredients or treat conditional additions and recovered broth as extra fixed consumed yield. Keep raw foods separate from ready-to-eat ingredients.

Substitutions

• Only stated alternatives are included. Check product ingredients and allergens; use pasteurized dairy.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. This selected household limit is not a validated shelf-life study.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Quzi Iraqi Lamb and Rice is presented as the owner's Iraqi household version. Historical exclusivity, ancient origins and health benefits are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.