Quzi Roast Lamb
Slow-roasted halal lamb shoulder on fragrant spiced rice with toasted almonds and raisins, the centerpiece of Iraqi celebrations.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 2 ¼ kg
- 200 g
- 6 cloves
- 8 g
- 8 g
- 4 g
- 4 g
- 3 g
- 12 g
- 3 g
- 30 ml
- 700 g
- 60 g
- 1 ¼ l
- 80 g
- 60 g
- 40 g
- 20 g
Process
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Pat the lamb shoulder dry with paper towels. In a bowl, mix the plain yogurt, minced garlic, ground coriander, ground cumin, ground cinnamon, ground allspice, ground turmeric, 8 g of the salt, black pepper and olive oil into a thick paste.
Rub the yogurt spice paste all over the lamb, working it into the crevices. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Heat the oven to 160°C. Place the lamb in a roasting pan, cover tightly with foil and roast for 3 hours. Remove the foil, baste with the pan juices and roast uncovered for a further 30 minutes until the lamb is deep brown and a skewer slides in with no resistance.
Transfer the lamb to a board, cover loosely with foil and rest for 20 minutes. Pour the pan juices into a jug, skim off the fat and reserve the juices as lamb stock.
While the lamb rests, rinse the basmati rice under cold water until the water runs clear, then drain well.
In a large heavy pot, melt the ghee over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and golden. Stir in the drained rice and the remaining 4 g salt, tossing for 1 minute to coat the grains.
Pour in the lamb stock and bring to a boil. Reduce the heat to low, cover and cook for 12–15 minutes until the rice is tender and the liquid is absorbed. Remove from the heat and let it steam, covered, for 10 minutes.
Fluff the rice with a fork and fold in the toasted almonds, soaked raisins and pine nuts if using. Shred or carve the lamb into large pieces.
Mound the rice on a platter, top with the lamb and spoon over some of the resting juices. Scatter with chopped parsley and serve.
Kitchen notes
Kitchen notes
- The most common mistake is not resting the lamb long enough; 20 minutes lets the juices redistribute so the meat stays moist instead of running out onto the board.
- The lamb is done when a skewer twists easily in the thickest part and the meat pulls away from the bone without resistance, not when a timer goes off.
- Rinse the basmati until the water is clear and drain it thoroughly; excess starch makes the rice gluey, and wet rice steams instead of absorbing the stock.
- If the pan juices taste weak, reduce them in a small saucepan over medium heat until concentrated before pouring over the lamb.
Substitutions
- lamb shoulder→bone-in lamb leg or lamb shank
- ghee→unsalted butter or olive oil
- pine nuts→extra toasted almonds
- raisins→dried apricots, chopped
Storage & reheating
Store leftover lamb and rice separately in airtight containers in the fridge for up to 3 days; keep the lamb moist by spooning over a little of its juices. Reheat the lamb covered with foil in a 150°C oven for 15-20 minutes, and reheat the rice with a splash of water in a covered pan over low heat or in the microwave. Freeze the lamb only, wrapped tightly, for up to 2 months; thaw overnight in the fridge before reheating. Do not freeze the rice.
FAQ
The questions we get asked most
Can I make Quzi with lamb leg instead of shoulder?
Yes, bone-in lamb leg works well and is leaner, but it can dry out faster. Roast it covered at 160°C for about 2 hours 30 minutes, then uncovered for 30 minutes, and check with a skewer before resting.
Why did my Quzi lamb turn out dry?
Dry lamb usually means it was roasted uncovered for too long or not rested. Keep it covered with foil for the first 3 hours so the steam keeps it tender, and always rest it for 20 minutes before carving.
Can I prepare Quzi ahead of time for a gathering?
Yes. Marinate the lamb the night before and roast it earlier in the day, then cool and refrigerate it whole. Reheat covered at 150°C for 30-40 minutes, and cook the rice fresh just before serving.
How do I know when the lamb is fully cooked?
The internal temperature in the thickest part should reach at least 75°C, and a skewer should slide in with no resistance. The meat should pull away from the bone easily with a fork.
Can I use a slow cooker or pressure cooker for the lamb?
Yes. A pressure cooker cuts the time to about 60-70 minutes on high pressure, and a slow cooker takes 6-8 hours on low. Finish the lamb under a hot grill for 5-10 minutes to brown the surface before serving.
What can I use instead of ghee in the rice?
Unsalted butter or olive oil both work. Use the same amount and let it melt fully before adding the onion so the rice grains get evenly coated.
Why is my Quzi rice mushy?
Mushy rice comes from too much liquid or not rinsing the starch off. Use the stated 1.2 l stock for 700 g rice, rinse the basmati until the water runs clear, and keep the pot covered on low heat without stirring during cooking.
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