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Quzi Baghdadi
A celebratory Iraqi dish featuring a whole roasted lamb or large piece of meat, typically served over fragrant rice pilaf. It's known for its tender, flavorful meat and aromatic rice, often garnished with nuts and raisins.
đ§ Ingredienser
- 3-4 kg Whole lamb or leg of lamb
- 2 large Onions(quartered)
- 10 cloves Garlic cloves(peeled)
- 3 leaves Bay leaves
- 5 pods Cardamom pods
- 2 sticks Cinnamon sticks
- 1 tbsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 1/2 cup Ghee or vegetable oil
- 4 cups Basmati rice
- 6 cups Chicken or lamb broth
- 1/2 cup Raisins
- 1/2 cup Almonds or pine nuts(blanched and slivered, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Preheat oven to 160°C (325°F).
đĄ Proffstips: Ensure your oven is at the correct temperature. - 2
Prepare the lamb: Make deep incisions all over the lamb. In a bowl, mix turmeric, salt, and pepper. Rub this mixture all over the lamb, pushing some into the incisions.
đĄ Proffstips: This helps the spices penetrate the meat. - 3
In a large roasting pan, place the lamb. Stuff the cavity (if using a whole lamb) or place around the lamb the quartered onions, garlic cloves, bay leaves, cardamom pods, and cinnamon sticks.
- 4
Drizzle the lamb with half of the ghee or oil. Cover the roasting pan tightly with aluminum foil.
đĄ Proffstips: Tight sealing is crucial for steaming the lamb. - 5
Roast for 3-4 hours, or until the lamb is very tender and falling off the bone. Baste the lamb with its own juices every hour.
đĄ Proffstips: The cooking time will vary depending on the size of the lamb. - 6
While the lamb is roasting, prepare the rice. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.
đĄ Proffstips: Rinsing removes excess starch, preventing sticky rice. - 7
In a large pot, heat the remaining ghee or oil over medium heat. Add the drained rice and sauté for 2-3 minutes until lightly golden.
- 8
Pour in the broth, add salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 9
In a small pan, lightly fry the raisins and almonds in a little ghee until the nuts are golden and raisins are plumped. Be careful not to burn them.
đĄ Proffstips: This step adds a delightful crunch and sweetness. - 10
Once the lamb is cooked, carefully remove it from the roasting pan and set aside to rest. Discard the aromatics from the pan juices.
đĄ Proffstips: Resting the meat allows the juices to redistribute. - 11
To serve, spread the cooked rice on a large platter. Place the roasted lamb on top of the rice. Drizzle with some of the pan juices.
đĄ Proffstips: A large, decorative platter is ideal for presentation. - 12
Garnish generously with the fried raisins, almonds, and chopped parsley.
đĄ Proffstips: The garnish adds color, texture, and flavor.
đĄ Proffstips
- âFor a more intense flavor, marinate the lamb overnight with the spices.
- âIf you don't have a whole lamb, a large leg of lamb or shoulder works well.
- âEnsure the lamb is cooked until fork-tender; adjust cooking time as needed.
- âThe quality of the rice and broth significantly impacts the final dish.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add dried apricots or other dried fruits to the rice garnish.
- Incorporate saffron into the rice for a richer color and aroma.
- Serve with a side of plain yogurt or a fresh salad.