Authentic Arabic Ouzi Lamb!
Ouzi lamb is an authentic Arabic recipe that you need to try! This delicious spiced Arabic rice is topped with tender slow cooked lamb. It is filled with so much flavor and is the best Arabic dinner that your guests will be talking about for years to come.
Ingredients
For the Ouzi Lamb Marinade:
- 5-7 pounds lamb with bones in
- 1 small onion
- 1 small tomato
- 5 cloves fresh garlic
- 1 tablespoon tomato paste
- 2 teaspoon Arabic 7 spices
- 1 teaspoon ground cardamom
- 1 teaspoon adobo powder
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon cajun seasoning
- 1 teaspoon curry powder
- 1 tablespoon apple cider vinegar
- 2 tablespoon fresh lemon juice, juice of 1 lemon
- 1 tablespoon salt
For the Ground Beef (or Ground Lamb):
- 1 pound ground beef or ground lamb
- 1 teaspoon Arabic 7 spices
- 2 teaspoon salt
For the Ouzi Rice:
- 2 tablespoon ghee
- 1 lg yellow onion
- 1 dried lime
- 2 bay leaves
- 5 cardamom pods
- 1 cinnamon stick
- 2 whole cloves
- 1 teaspoon Arabic 7 spices
- 1 teaspoon ground black pepper
- 1 tablespoon salt
- 1 ½ cups frozen mixed vegetables
- 2 cups basmati rice
- 3 cups broth
For serving Ouzi:
- toasted pine nuts or almonds
- chopped parsley
- raisins, optional
Instructions
Marinate the Ouzi Lamb & Ground Beef
- In a blender, blend together all the ingredients for the ouzi lamb marinade. Rub the marinade all over the pieces of lamb in a bowl. Cover the bowl and marinate in the fridge for about 12 hours.In another bowl, massage 1 teaspoon 7 spices and 2 teaspoons salt into 1 pound of ground beef. Place in the fridge to marinate.5-7 pounds lamb with bones in, 1 small onion, 1 small tomato, 5 cloves fresh garlic, 1 tablespoon tomato paste, 2 teaspoon Arabic 7 spices, 1 teaspoon ground cardamom, 1 teaspoon adobo powder, 1 teaspoon black pepper, ½ teaspoon turmeric, ½ teaspoon paprika, ½ teaspoon cajun seasoning, 1 teaspoon curry powder, 1 tablespoon apple cider vinegar, 2 tablespoon fresh lemon juice, juice of 1 lemon, 1 tablespoon salt, 1 pound ground beef or ground lamb, 1 teaspoon Arabic 7 spices, 2 teaspoon salt
Make the Slow Roasted Lamb
- Heat oven to 425 degrees F. Line 2 dutch ovens, or roasting pan with parchment paper. Place the marinated lamb on top of the parchment paper. Roast in the heated oven for 20 minutes uncovered.Cover pan with a lid and lower the heat to 275F. Roast for 2 ½ hours or until the lamb is buttery and falling off the bone.
Make the Ouzi Rice
- In a large pot, heat the ghee over medium heat. Add the diced onion and cook until the onion is beginning to caramelize.Once the onion is cooked, add the marinated ground beef along with all of the rice spices.Cook until the beef is browned.Once the beef is browned add in the frozen vegetables and basmati rice, cooking about 3 minutes.Pour in the broth and increase the heat to high until the broth boils, stir once. Cover your pot with a lid, lower the heat to low and cook until the rice has absorbed all the liquid, about 15 minutes.2 tablespoon ghee, 1 lg yellow onion, 1 dried lime, 2 bay leaves, 5 cardamom pods, 1 cinnamon stick, 2 whole cloves, 1 teaspoon Arabic 7 spices, 1 teaspoon ground black pepper, 1 tablespoon salt, 1 ½ cups frozen mixed vegetables, 2 cups basmati rice, 3 cups broth
- Serve the rice with the lamb, topped with toasted pine nuts or almonds and fresh chopped parsley.
Video
Notes
Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed.
Nutrition
Serving: 1serving ouzi rice with lambCalories: 690kcalCarbohydrates: 10gProtein: 40gFat: 47gSaturated Fat: 11.7gCholesterol: 216mgSodium: 101mgPotassium: 695mgFiber: 5gVitamin C: 3.75mgCalcium: 75mgIron: 3.42mg
Tried this recipe?Let us know how it was!