📝 About This Recipe
Ghoozi is the crowning jewel of Arabian hospitality, a magnificent feast traditionally served at weddings and festive celebrations. This dish features a succulent, melt-in-your-mouth lamb shoulder marinated in a complex blend of Gulf spices, slow-roasted to perfection, and served over a bed of aromatic, long-grain basmati rice. Bursting with textures from toasted nuts, sweet raisins, and tender meat, it is a celebratory masterpiece that brings the soul of the Middle East to your dining table.
🥗 Ingredients
The Lamb & Rub
- 2.5 kg Lamb Shoulder (bone-in, high quality)
- 1/2 cup Yogurt (plain, full fat)
- 3 tablespoons Bezar (Emirati Spice Mix) (or a mix of cumin, coriander, cinnamon, and cloves)
- 1 teaspoon Saffron Threads (soaked in 2 tbsp rose water)
- 2 tablespoons Garlic Paste (freshly ground)
- 1 tablespoon Ginger Paste (freshly ground)
The Fragrant Rice
- 4 cups Basmati Rice (long-grain, soaked for 30 minutes)
- 2 large Onions (finely sliced)
- 4 tablespoons Ghee (clarified butter)
- 1 set Whole Spices (3 cinnamon sticks, 6 cardamom pods, 4 cloves, 2 dried limes (Loomi))
- 6 cups Lamb or Chicken Stock (hot)
The Hashwa (Stuffing/Garnish)
- 250 grams Ground Beef or Lamb (optional stuffing component)
- 1/2 cup Golden Raisins (soaked in warm water)
- 1/2 cup Pine Nuts and Slivered Almonds (toasted until golden)
- 4 pieces Hard-boiled Eggs (peeled and halved for garnish)
👨🍳 Instructions
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1
Pat the lamb shoulder dry with paper towels. Using a sharp knife, make several deep incisions into the meat to allow the marinade to penetrate deeply.
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2
In a small bowl, whisk together the yogurt, garlic paste, ginger paste, Bezar spice mix, salt, and the saffron-rose water infusion to create a thick marinade.
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3
Massage the marinade all over the lamb, ensuring you get into the incisions. Cover and refrigerate for at least 2 hours, preferably overnight.
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4
Preheat your oven to 160°C (320°F). Place the marinated lamb in a large roasting pan, add a cup of water to the bottom, and cover tightly with two layers of heavy-duty aluminum foil.
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5
Slow-roast the lamb for 3 hours. The meat should be tender enough to pull apart with a fork but still holding its shape.
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6
While the lamb roasts, prepare the Hashwa. Sauté the ground meat in a pan until browned, then stir in the raisins and toasted nuts. Season with a pinch of cinnamon and cardamom.
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7
For the rice, heat ghee in a large heavy-bottomed pot. Add the whole spices (cinnamon, cardamom, cloves, dried limes) and fry for 1 minute until aromatic.
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8
Add the sliced onions and sauté until they are golden brown and caramelized. Drain the soaked rice and add it to the pot, stirring gently to coat each grain in the spiced ghee.
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9
Pour in the hot stock and season with salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed and rice is fluffy.
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10
Once the lamb is done, remove the foil and increase the oven temperature to 200°C (400°F). Roast for another 10-15 minutes to develop a beautiful golden-brown crust.
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11
To assemble, spread the fragrant rice over a very large serving platter. Place the roasted lamb shoulder majestically in the center.
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12
Scatter the Hashwa (meat, nut, and raisin mixture) over the rice and garnish with the halved hard-boiled eggs.
💡 Chef's Tips
Always use aged Basmati rice for the best texture; it should be fluffy and individual, never mushy. If you cannot find Emirati Bezar, use a high-quality Baharat spice blend or Garam Masala mixed with extra turmeric. Piercing the dried limes (Loomi) with a fork before adding them to the rice releases a deep, citrusy tang that is essential to the flavor profile. Don't rush the lamb; slow and low heat is the secret to achieving that 'fall-off-the-bone' texture typical of authentic Ghoozi. Rest the lamb for 15 minutes after it comes out of the oven before placing it on the rice to keep the juices locked in.
🍽️ Serving Suggestions
Serve with a side of 'Salatit Laban' (Cucumber and Mint Yogurt) to provide a cool contrast to the warm spices. A fresh 'Dakous' (spicy tomato sauce) adds a wonderful zesty kick to the rich meat. Pair with hot Arabic tea infused with mint or sage for a traditional digestive experience. Include a platter of fresh greens (arugula, radishes, and green onions) on the side to cleanse the palate.