Lamb Ouzi – The Crown Jewel of Arabic Festive Cooking | Butcher's Blog

Lamb Ouzi – The Crown Jewel of Arabic Festive Cooking

No Arabic celebration is complete without Ouzi. This magnificent dish – featuring fall-apart tender lamb, aromatic yellow rice, and a medley of toasted nuts – is the centrepiece of weddings, family gatherings, and Eid feasts across the Arab world. At King Meat Shop, we provide the highest quality fresh lamb to make your Ouzi truly unforgettable. Follow this authentic recipe passed down through generations, and bring the taste of Arabic hospitality to your table.

Ingredients You Will Need

For the lamb, choose King Meat Whole Lamb Shoulder or Leg – these cuts become incredibly tender when slow-cooked.

2 kg King Meat lamb shoulder or leg, bone-in
4 cups basmati rice, washed and soaked for 30 minutes
1/2 cup vegetable oil or ghee
2 large onions, finely chopped
4 cloves garlic, minced
8 cups water or lamb stock
1/2 cup slivered almonds, toasted
1/2 cup pine nuts, toasted
1/4 cup raisins or sultanas (optional)

Ouzi Spice Blend (Baharat)

2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste

Step-by-Step Cooking Instructions

Step 1: Season the Lamb
Wash your King Meat lamb shoulder and pat it completely dry. In a small bowl, mix all the Ouzi spices together. Rub the lamb generously with half of the spice blend, making sure to get into every crevice. Cover and refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 1 hour before cooking.

Step 2: Sear the Lamb
Preheat your oven to 160°C (320°F). Heat 3 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until deeply golden brown – about 4-5 minutes per side. Remove the lamb and set aside.

Step 3: Cook the Lamb Slowly
In the same pot, add the chopped onions and cook until soft and golden – about 5-7 minutes. Add the minced garlic and cook for 1 more minute. Return the lamb to the pot. Add enough water or stock to cover the lamb halfway. Add the remaining spice blend. Bring to a boil, then cover and transfer to the oven. Cook for 2.5 to 3 hours, turning the lamb once halfway through, until the meat is fall-apart tender.

Step 4: Remove the Lamb and Prepare the Broth
Carefully remove the lamb from the pot and set aside on a baking sheet. Cover with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve – this is now your flavourful broth. Skim off excess fat from the surface. You should have about 5 cups of broth. If less, add water to reach 5 cups.

Step 5: Cook the Rice
In a large pot, heat 2 tablespoons of oil or ghee. Drain the soaked basmati rice and add it to the pot. Toast the rice for 2-3 minutes, stirring gently. Pour in 5 cups of the lamb broth. Bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes until the rice is fluffy and all liquid is absorbed. Do not lift the lid while cooking.

Step 6: Toast the Nuts
While the rice cooks, heat 1 tablespoon of oil or ghee in a small pan. Toast the slivered almonds and pine nuts until golden brown – watch carefully as they burn quickly. If using raisins, add them in the last minute. Set aside.

Step 7: Assemble the Ouzi
On a large serving platter, spread the cooked rice in an even layer. Place the slow-cooked lamb on top of the rice – it should be so tender that you can pull it apart with two forks. Alternatively, you can shred the lamb and mix it with the rice. Sprinkle the toasted nuts and raisins over the entire dish.

Step 8: Serve with Pride
Ouzi is traditionally served family-style in the centre of the table. Accompany it with plain yoghurt, a fresh Arabic salad, and pickled vegetables. This dish feeds 8-10 people generously.

Pro Tips from the King Meat Kitchen

Fresh lamb makes the difference: Our never-frozen lamb shoulder has the perfect fat content for slow cooking.
Make ahead: You can cook the lamb a day in advance and refrigerate it. The flavour only improves overnight.
Serve with laban: A glass of cold salted laban (buttermilk) is the traditional accompaniment to Ouzi.
Leftovers: Use leftover lamb and rice to make Ouzi sandwiches in fresh Arabic bread the next day.

Ready to Create a Feast?

Order fresh King Meat lamb shoulder or leg today and bring the taste of Arabic celebration to your home. Delivered fresh to your door.

Celebrate with tradition. Feast with quality. Only at King Meat Shop.