Kuwaiti Quzi
A celebratory Kuwaiti dish featuring a whole roasted lamb or large cuts of lamb, slow-cooked until incredibly tender and flavorful, often served over spiced rice.
🧂 Ingredients
- 1 approx. 8-10 kg Whole lamb(cleaned, or equivalent large cuts like leg or shoulder)
- 4 cups Basmati rice
- 3 large Onions(chopped)
- 10 cloves Garlic(minced)
- 4 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 1/2 cup Vegetable oil
- 6 cups Water(for cooking rice)
- 4 cups Lamb broth or water(for braising lamb)
- 3 tbsp Kuwaiti 7-spice blend(or a mix of cumin, coriander, cardamom, cinnamon, cloves, nutmeg, black pepper)
- 1 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 3 whole Dried limes (loomi)
- 1/2 cup Raisins(soaked)
- 1/2 cup Toasted almonds or pine nuts(for garnish)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensure oven is fully preheated before placing the lamb. - 2
Rub the lamb all over with salt, pepper, turmeric, and 2 tablespoons of the 7-spice blend. If using large cuts, make incisions and rub spices in.
💡 Tip: Allow lamb to marinate for at least 1 hour, or preferably overnight in the refrigerator. - 3
In a large roasting pan or Dutch oven, heat the vegetable oil over medium-high heat. Sear the lamb on all sides until browned.
- 4
Remove the lamb from the pan and set aside. Add chopped onions to the pan and sauté until softened and lightly browned.
- 5
Add minced garlic and diced tomatoes to the pan. Cook for another 5 minutes until tomatoes begin to break down.
- 6
Stir in the tomato paste and the remaining 1 tablespoon of 7-spice blend. Cook for 1-2 minutes until fragrant.
- 7
Return the lamb to the pan. Add the lamb broth or water, dried limes, and season with salt and pepper. The liquid should come about halfway up the lamb.
💡 Tip: If using a whole lamb, you may need a larger vessel or to adjust liquid levels. - 8
Cover the pan tightly with foil or a lid and place in the preheated oven. Roast for 3-4 hours, or until the lamb is fork-tender and falling off the bone.
💡 Tip: Baste the lamb with pan juices every hour. - 9
While the lamb is roasting, rinse the basmati rice thoroughly. In a separate pot, combine rice, 6 cups of water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until cooked and fluffy. Stir in soaked raisins just before serving.
💡 Tip: Do not overcook the rice; it should remain separate grains. - 10
Once the lamb is tender, carefully remove it from the pan. Strain the cooking liquid, discarding solids. Skim off excess fat from the liquid.
💡 Tip: You can thicken the sauce slightly by simmering it on the stovetop if desired. - 11
To serve, spread the spiced rice on a large platter. Place the tender lamb on top of the rice. Drizzle with some of the reduced cooking liquid. Garnish with toasted almonds or pine nuts.
💡 Tip: Serve the remaining sauce on the side.
💡 Pro Tips
- ✓Using a whole lamb requires careful preparation and a large oven/roasting pan.
- ✓Ensure the lamb is well-seasoned to penetrate the meat.
- ✓Low and slow cooking is key to achieving tender lamb.
- ✓The dried limes (loomi) add a unique sour and earthy flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use large cuts of lamb like a leg or shoulder if a whole lamb is not feasible.
- Add other vegetables like carrots or potatoes to the braising liquid.
- Incorporate cardamom pods and bay leaves for added aroma.