Ghuzi — Print Recipe — The Culinary Codex

A grand Emirati feast dish of a whole slow-roasted lamb served on a bed of fragrant spiced rice with nuts and raisins, the centerpiece of celebrations and royal banquets.

Ingredients

1 whole lamb leg (about 3kg)
4 cups basmati rice
1 cup mixed nuts (almonds, cashews, pine nuts)
1/2 cup raisins
6 cardamom pods
3 cinnamon sticks
1 tsp saffron threads
2 dried limes (loomi)
2 onions, diced
4 tbsp ghee
1 tbsp baharat spice
Salt and pepper to taste
6 cups lamb broth

Instructions

1 Season the lamb leg generously with baharat, salt, and pepper, rub with ghee, then wrap tightly in foil and roast at 160C for about 4 hours until the meat is fall-off-the-bone tender.
2 Toast the mixed nuts and raisins in ghee until golden, then set aside for garnishing the final dish.
3 Cook the basmati rice in the lamb broth with saffron, cardamom, cinnamon sticks, and dried limes until fluffy and fragrant, about 18 minutes on low heat.
4 Arrange the spiced rice on a massive serving platter, place the roasted lamb on top, scatter with toasted nuts and raisins, and present to the table as the grand centerpiece.

Did You Know?

Ghuzi is the ultimate symbol of Emirati hospitality and generosity, traditionally served to honor important guests, and the host always ensures there is more food than the guests can possibly eat.