Qatari Lamb Ghuzi

1Preparation

1. Rinse the rice until the water runs clear, soak for 30 minutes and drain.
2. Soak the saffron in two tablespoons of warm water.
3. Boil the eggs for 10 minutes and peel them.

2Cooking

1. Brown the onion in the ghee for 8 minutes until soft, add the lamb and stir for 8 minutes until it changes color.

   🔥 medium heat⏱ 16 min timer
2. Add the baharat, dried limes, cinnamon, cardamom, tomato paste and salt, pour in the water and bring to a boil.

   🔥 high heat⏱ 5 min timer
3. Cover, lower the heat and cook for 90 minutes until the lamb is tender, then take it out and keep the broth.

   🔥 low heat⏱ 90 min timer
4. Strain the broth, measure 4.5 cups and add to the rice in a pot with the saffron water; bring to a boil, then cover and cook for 20 minutes on low.

   🔥 low heat⏱ 22 min timer

3Serving

1. Spread the rice on a tray, place the lamb on top and garnish with eggs, almonds and raisins.

💡 Tips & common mistakes

• Measure the broth for the rice precisely; too much liquid makes it sticky (the common mistake).
• Leave the rice covered for 10 minutes after cooking before serving.

🔁 Substitutions

• No saffron? Add a pinch of turmeric for color only.