Ingredients
For the meat
- 4 lb lamb meat (shoulder or leg), cut into pieces, with bone
- 6 tablespoons vegetable oil (not in stock)
- 2 quarts boiling water
- 2 tablespoons salt
- 2 bay leaves (not in stock)
- 2 dried limes; noomi basra (not in stock)
- 2 pods cardamom (not in stock)
- 2 cloves garlic, pressed
For the rice
- 3 cups basmati rice
- 2 cups cut fideos; or angel hair (not in stock)
- 1 onion, chopped
- 2 quarts boiling meat broth (from cooking the lamb)
- 1 large carrot, cut into small cubes
- 4 tablespoons peas (not in stock)
- 1 tablespoon cardamom seeds (not in stock)
- 1 tablespoon chili powder
- 1 tablespoon ground clove
- 2 Family, friends, and
- 2 dried limes; noomi basra (not in stock)
- 1 tablespoon black peppercorns Vegetable oil (not in stock)
Garnish
- 5 oz. blanched almonds (not in stock)
- 5 oz. raisins
- 1 onion, chopped
- 2 hard-boiled eggs (optional)
- 1 lb small boiled potatoes (optional) Vegetable oil (not in stock)
Directions
For as long as any of us can remember, the UAE has served as a beacon of diversity and a haven of multiculturalism in the Middle East. This stems from the vision and character of the Late Sheikh Zayed bin Sultan Al Nahyan, who dreamt of a country that served as an example of communication, progress and acceptance for all people regardless of their race, religion or color.
That is perhaps why, one of the most celebrated days in the year is the UAE National Day. It is the day we, the residents and citizens of the country, take time to honor and cherish the country that so many of us are proud to call home.
And let’s be honest, nothing says home more than a delicious home cooked meal. Which is why we have decided to share a recipe that is the perfect dish to whip up for your family or friends this National Day. We are of course referring to… Khuzi!!
Khuzi, or ghuzi, is the United Arab Emirates’ national dish. Yes that’s right, the National Dish. It is a complete, filling and delicious consisting of roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts. The meat is flavorful and unbelievable soft, this coupled with the delicious rice, vegetables and nuts makes for a hearty meal for all.
There are many variations to the dish but traditionally in the UAE, the dish is served on festive occasions and is prepared by wrapping the marinated meat in date palm leaves and placing the wrapped meat in a submerged oven, to give it that nice smoky flavor. So what are you waiting for, let’s get into it shall we?
Steps
1 Done | In a large pot or Dutch oven, heat 4 tablespoons of oil over medium heat and cook the meat on all sides for 5 to 7 minutes or until browned. |
2 Done | Add boiling water. |
3 Done | Then add bay leaves, cardamom, garlic, and dried limes. Season with salt and mix well. |
4 Done | Cover and cook on low heat for 2 hours. |
5 Done | Drain the meat from its juice and place it in a dish. |
6 Done | In a Dutch oven with two tablespoons of oil, brown the meat on all sides for about 10 minutes and set aside. |
7 Done | Wash the rice and let it drain in a colander for 5 minutes. |
8 Done | Add 4 tablespoons of oil in the bottom of a large Dutch oven and heat over medium heat. |
9 Done | Add the onions and sauté for 1 minute. |
10 Done | Add the carrot, peas, cardamom, chili, cinnamon sticks, cloves, black peppercorns, and dried limes. Season with salt and fry for 2 to 3 minutes, stirring regularly. |
11 Done | Add the rice and fry over medium heat for 5 minutes, stirring regularly. |
12 Done | Add 6 cups (1.5 liter) of strained meat broth and stir well. |
13 Done | Cook rice over medium heat until all the liquid is absorbed (about 15 minutes). |
14 Done | In a large saucepan, heat 5 tablespoons of oil over medium heat. |
15 Done | Add the cut fideos and sauté, stirring constantly until golden brown. |
16 Done | Add the remaining meat stock, season with salt slightly, and cook the fideos for 5 minutes over high heat. |
17 Done | Drain and set aside. |
18 Done | In a pan, cook 3 tablespoons oil over medium heat. |
19 Done | Sauté the onions for 15 seconds then add the raisins and mix well. |
20 Done | Sauté for 5 minutes, stirring regularly. Set aside. |
21 Done | In another skillet, heat 6 tablespoons of oil over medium heat. |
22 Done | Add the almonds and fry until golden brown. Drain, season with salt and set aside. |
23 Done | In another pan, heat 5 tablespoons of oil over medium-high heat. |
24 Done | Sauté the potatoes, stirring regularly until golden brown. Drain the oil and reserve. |
25 Done | In a large serving dish, add the rice first. |
26 Done | Then sprinkle the rice with the fideos and spread the meat over it. |
27 Done | Sprinkle with potatoes, onion mixture and raisins, almonds and hard-boiled eggs. |
28 Done | Serve hot and enjoy. |
