Recipe: Lamb Ouzi with Saffron Rice and Yogurt Cucumber Sauce - The Dallas Morning News

Ouzi (Lamb with Rice)

Author note: Ask the butcher to cut the lamb into 4-inch pieces. Be careful with ground turmeric as it can easily stain. Oasis International Market in Plano is a great place to buy Middle Eastern ingredients.

For the lamb:

1 tablespoon extra-virgin olive oil

3 3/4 pounds lamb shoulder (with bone), cut into 4-inch pieces

Himalayan salt

1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/2 teaspoon black pepper

1/2 teaspoon ground cardamom

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1 teaspoon ground cinnamon

3 cups water

Place the oil in the Instant Pot insert and set the sauté feature to medium. In two to three batches, add the lamb to the insert and brown, about 3 minutes per side, for a total of 6 minutes.

Deglaze the pot with 2 cups of water. Scrape up any brown bits off the bottom of the insert (to prevent burning). Add the salt, ginger, turmeric, pepper, cardamom and cinnamon to the water. Stir to combine. Add the lamb pieces back into the pot. Cover with an additional 1 cup of water. Cook on high pressure for 15 minutes and then let the pressure release naturally for 10-15 minutes.

Remove the lamb from the Instant Pot and place into a bowl. Cover the lamb and set aside. Pour the cooking liquid (lamb stock) into a separate bowl. Set aside.

To cook on the stove: Heat the oil in a large skillet or braising pan over high heat. Add the lamb to the skillet and brown, about 3 minutes per side, for a total of 6 minutes. Remove and set aside. Deglaze the pan with 2 cups water. Lower the heat to medium and add the lamb, salt, pepper, cinnamon, turmeric, ginger and 1 cups water (it should barely cover the meat) and stir. Bring to simmer, cover and cook until the lamb is tender, about 1 1/2 hours.

For the rice:

1 tablespoon extra-virgin olive oil

1 large yellow onion, halved and sliced

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5 garlic cloves, chopped

1/4 teaspoon Himalayan salt

1/2 teaspoon black pepper

2 cups basmati rice, uncooked

3 cups cooking liquid (lamb stock)

2 tablespoons water, warmed

Pinch of saffron threads

Fresh parsley, chopped

Place 1 tablespoon of olive oil into a pan. Cook the onion over medium heat until browned, about 25 minutes, stirring often.

Once the onion is browned, add the garlic, salt and black pepper. Add the uncooked basmati rice to the mixture and stir to coat, about 1 minute. Add approximately 3 cups of cooking liquid (lamb stock) to the rice mixture. Stir well to combine.

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Bring to a boil over high heat, cover and reduce to low heat. Cook for 20 minutes.

Meanwhile, in a small bowl, add the water and saffron. Let sit for 10 minutes.

After the rice is cooked, turn off the heat and add 2 teaspoons of the saffron water to the rice. Stir to combine let the rice sit for 5 minutes.

For the ground beef:

1 1/2 tablespoons extra-virgin olive oil

4 tablespoons pine nuts

1/4 pound ground beef

1/2 teaspoon Himalayan salt

1/4 teaspoon pepper

1 cup fresh peas

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While the rice is cooking, place the olive oil and pine nuts into a skillet. Toast over medium heat until golden brown. Pour the pine nuts into a bowl and set aside.

Place the ground beef into the same skillet and season to taste with salt and pepper. Cook over medium heat. Add the peas in the last few minutes of cooking and cook until peas are cooked through. Remove from the heat.

Place the rice onto a big platter. Top with the ground beef and pea mixture. Place the lamb shoulder on top of the rice, evenly distributed around the platter. Top with toasted pine nuts and chopped parsley. Serve with Yogurt and Cucumber Sauce.

Makes 8 servings.

SOURCE: Adapted by Rebecca White from Tamara Abuomar

PER SERVING: 628 calories, 35 g protein, 45 g carbohydrates, 2 g fiber, 2 g sugar, 33 g fat (11 g sat fat), 118 mg cholesterol, 326 mg sodium

Yogurt and Cucumber Sauce

16 ounces European style nonfat yogurt

1 large cucumber, peeled and finely diced

2-3 garlic cloves, chopped

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1/4 cup fresh parsley, chopped

Himalayan salt, to taste

Combine all ingredients into a bowl and stir to combine. Cover and place into the fridge.

Makes 8 servings.

SOURCE: Tamara Abuomar

PER SERVING: 36 calories, 4 g protein, 5 g carbohydrates, no fiber, 3 g sugar, no fat, 2 mg cholesterol, 74 mg sodium

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Recipe: Lamb Ouzi with Saffron Rice and Yogurt Cucumber Sauce - The Dallas Morning News
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