Ouzi Spiced Rice and Lamb

Delight in the symphony of flavors that await with our exquisite Ouzi Spiced Rice and Lamb. This recipe takes you on a culinary journey through the heart of Middle Eastern cuisine, where succulent lamb marinated in a blend of fragrant spices takes center stage. Tenderly cooked to perfection, the lamb finds its place atop a bed of aromatic rice infused with the essence of the spices. Emborg Mixed Vegetables lend vibrancy to the dish, while a symphony of sautéed nuts adds a delightful crunch. Elevate your dining experience as you arrange the elements into a masterpiece that not only pleases the palate but also transports you to the heart of this rich and cherished culinary tradition.
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Total Time 2 hours
Course Main Course
Cuisine Middle Eastern
Servings 10 servings

Equipment

  • 2 Large Pots
  • 1 Large Pan

Ingredients
  

For the Meat

  • 4 kg Lamb Shoulder Pieces
  • Water
  • 5 Bay Leaves
  • 5 Cardamom Seeds
  • 1 Dried Lemon or Lime
  • 4 tbsp All Spice
  • 1 Onion quartered
  • 3 tbsp Mild Curry
  • 1/2 cup Olive Oil
  • 1.69 oz Lemon Juice
  • 1 tbsp Paprika
  • Salt & Pepper

For the Rice & Veggies

  • 4 cups Basmati Rice
  • 2 tbsp All Spice
  • 2 tbsp Mild Curry
  • 4 tbsp Olive Oil
  • Salt & Pepper
  • 400 g Emborg Mixed Vegetables
  • Handful Almonds or Pine Nuts toasted
  • Handful Parsley chopped

Instructions
 

For the Meat

  • Wash the meat under water and place in a large pot. Cover meat with water and bring to a boil.
  • Add bay leaves, dried lime, cardamom, 2 tbsp curry, 3 tbsp all spice, onion, salt and pepper.
  • Bring the heat down and cook for 1 hour and 45 minutes.
  • Take out a piece of meat and check that it easily falls apart. If not, put back for another 15 minutes.
  • Once the meat is ready, take it out of the broth and place in a large pan. Save the broth.
  • Mix olive oil, lemon juice, paprika, 1 tbsp all spice, 1 tbsp curry, salt and pepper, and drizzle over the meat.
  • In a preheated 160 degree C oven, bake the meat for 10-15 minutes, then broil for 2 minutes to add colour.

For the Rice & Veggies

  • In a pot, heat 2 tbsp olive oil and add rice, 1 tbsp all spice, 1 tbsp curry and the 1.5 saved broth.
  • Let it boil, and then simmer until rice is cooked. Add more broth if necessary.
  • Saute Emborg Mixed Vegetables with 1 tbsp curry, 1 tbsp all spice and 2 tbsp olive oil in a pan until tender.
  • Saute chopped nuts in a tbsp of olive oil until golden brown and set aside.
  • Serve by arranging the rice, vegetables, then the meat and garnish with toasted nuts and parsley.