(6 servings)

For Lamb Ouzi

  • 2 kg Fresh labneh

  • 150 ml Corn oil

  • 100 gms Tomato paste

  • Salt to taste

  • White Pepper to taste

  • 20 gms Ginger powder

  • 20 gms Cardamom powder

  • 20 gms Turmeric powder

  • 10 gms Saffron


For oriental rice

  • 2 kg White rice

  • 10 kg Chopped garlic

  • 50 gms Ghee

  • 1 kg Minced lamb

  • 200 gms Onion, chopped

  • Salt to taste

  • 10 gms White pepper

  • 20 gms Seven spices

  • 5 pieces Whole cardamom

  • 4 pieces Cinnamon sticks


For Lamb Ouzi: Marinade Mix

  1. In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.
  2. Mix thoroughly until the ingredients are combined well.
  3. Clean the lamb and place in a container then add the marinade to it.
  4. Allow to marinate for at least 8 hours.
  5. Place in a new container, add 2 liters of water in the container and cover with aluminum foil, place the container in the oven and cook for 4 hours at 260 degree.
  6. The meat should become a reddish /brown color.

For oriental rice

  1. First put the rice in the bowl and keep for half hour in the hot water.
  2. In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, minced lamb, and stir the ingredients well
  3. Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are combined well
  4. Strain the rice and mix with the ingredients for 4 minutes, and add hot water and cover
  5. Put the pot on slow fire for 20 minutes until the rice is cooked
  6. After cooking serve in big plate adding the ouzi on top of the rice and garnish with fried mix nuts.

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