Khuzi | FoodieAtlas

Ingredients

For the Lamb:
1 whole leg of lamb (about 4-5 lbs or 1.8-2.3 kg)
4 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground cardamom
1 tablespoon ground black pepper
2 teaspoons salt
1/4 cup (60 ml) olive oil
2 large onions, quartered
2 cups (480 ml) water or lamb broth
For the Spiced Rice:
2 cups (400 g) basmati rice, soaked in water for 30 minutes and drained
1/4 cup (60 ml) vegetable oil or ghee
1 large onion, finely chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 cup (75 g) raisins
1/2 cup (75 g) slivered almonds
4 cups (960 ml) chicken broth or water
Salt to taste
For Garnish:
Fresh parsley or cilantro, chopped
Lemon wedges

Instructions

Prepare the Lamb

Preheat your oven to 325°F (165°C).

In a small bowl, mix the minced garlic, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground black pepper, salt, and olive oil to form a paste.

Rub the spice paste all over the lamb leg, ensuring it is well-coated.

Place the quartered onions in a large roasting pan and set the spiced lamb leg on top.

Add the water or lamb broth to the roasting pan.

Cover the pan tightly with aluminum foil and roast in the preheated oven for about 3-4 hours, or until the lamb is tender and falls off the bone.

Prepare the Spiced Rice

While the lamb is roasting, prepare the spiced rice.

In a large pot, heat the vegetable oil or ghee over medium heat.

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the ground cumin, ground coriander, ground cinnamon, ground cardamom, ground turmeric, and ground black pepper. Cook for 1-2 minutes until fragrant.

Add the soaked and drained basmati rice to the pot and stir to coat the rice with the spices.

Stir in the raisins and slivered almonds.

Pour in the chicken broth or water and add salt to taste.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

Serve

Once the lamb is cooked, remove it from the oven and let it rest for a few minutes before carving.