Introduction
Lamb Quzi, a traditional Middle Eastern dish, is taken to new heights with this grilled version. Known for its rich flavors and tender meat, this recipe adds a smoky twist by grilling the lamb to perfection. The combination of aromatic spices, slow-cooked lamb, and fragrant rice creates a truly indulgent experience. Whether you're hosting a gathering or simply craving a special meal, grilled Lamb Quzi is sure to impress with its authentic taste and enticing aromas.
Preparation Time
30 minutes Marinating Time: 2-4 hours (or overnight) Grilling Time: 1-2 hours Total Time: 4-6 hours (including marinating and grilling) Serves: 6-8
Ingredients
For the Lamb
- 4 pounds (1.8 kg) bone-in lamb shoulder or leg
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground paprika
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- Salt and black pepper to taste
For the Rice
- 2 cups basmati rice, rinsed and drained
- 4 cups water or lamb broth
- 1/4 cup ghee or clarified butter
- 1 large onion, finely chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup raisins (optional)
- 1 teaspoon ground cinnamon
- Salt to taste
For Garnish
- Fresh parsley or cilantro, chopped
- Toasted pine nuts (optional)
Instructions
- In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, ground cardamom, salt, and black pepper. Mix well to create a marinade.
- Place the lamb in a large dish or resealable plastic bag. Pour the marinade over the lamb, ensuring it is evenly coated. Massage the marinade into the meat. Cover the dish or seal the bag, and refrigerate for 2-4 hours, or overnight for maximum flavor infusion.
- Preheat your grill to medium-low heat.
- Remove the marinated lamb from the refrigerator and let it sit at room temperature for 30 minutes before grilling.
- Brush the grill grates with oil to prevent sticking. Place the lamb on the preheated grill and cook slowly over indirect heat. Close the grill lid and allow the lamb to cook for 1-2 hours, or until it reaches your desired level of doneness. Flip the lamb occasionally for even cooking.
- While the lamb is grilling, prepare the rice. In a large pot, melt the ghee or clarified butter over medium heat. Add the chopped onion and sauté until it becomes golden and caramelized.
- Add the rinsed and drained basmati rice to the pot and stir to coat the grains with the onion and ghee mixture.
- Pour in the water or lamb broth, add ground cinnamon, and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- In a separate pan, toast the slivered almonds until golden brown. Set aside.
- Once the lamb is cooked, remove it from the grill and let it rest for 10-15 minutes. Then, carve the lamb into serving-sized pieces.
- Fluff the cooked rice with a fork and transfer it to a serving platter. Arrange the grilled lamb pieces on top of the rice.
- Garnish the lamb quzi with chopped parsley or cilantro and toasted pine nuts for an added layer of freshness and crunch.
- Serve the grilled Lamb Quzi hot, allowing your guests to savor the succulent lamb and fragrant rice.
- Enjoy this Middle Eastern delight with a side of yogurt or a fresh salad to balance the richness of the dish.
Conclusion
Grilled Lamb Quzi offers a delectable twist on the traditional Middle Eastern dish, infusing it with the smoky flavors of the grill. The tender, slow-cooked lamb combined with fragrant rice creates a harmonious blend of spices and textures that will transport you to the heart of Middle Eastern cuisine. Whether shared at a festive gathering or enjoyed as a special meal, this grilled Lamb Quzi will impress your guests and leave them craving more of its tantalizing flavors.