Lamb Quzi: A Flavorful Iraqi Dish to Try

Lamb quzi is a traditional Iraqi dish that is often served during special occasions such as weddings and Eid celebrations. It is a dish that is deeply rooted in the culture and history of the region, and its preparation and presentation are considered an art form.

To make lamb quzi, a whole lamb is slow-roasted on a bed of rice that has been flavored with a variety of spices and herbs. The result is a tender and flavorful meat that is infused with the fragrant aroma of the rice. The dish is often garnished with nuts, raisins, and fried onions, which add a delicious crunch and sweetness to the savory flavors.

While lamb quzi may seem like a daunting dish to prepare, it is a labor of love that is well worth the effort. The process of roasting the lamb and preparing the rice requires patience and attention to detail, but the result is a dish that is sure to impress and delight your guests.

One evening, my girlfriend and I decided to have dinner at a Middle Eastern restaurant in Manhattan. We went over the menu and placed our order. Shortly after, a middle-aged Middle Eastern waitress brought a dish to our table called “Lamb Quzi.” It was a slow-cooked lamb dish served with fragrant rice and garnished with slivered almonds, raisins, and chopped parsley.

As we were enjoying our meal, a fight broke out among the staff. It was quite a commotion, but eventually, everything settled down. Afterward, I requested the recipe from the restaurant chef who agreed to give it to me. The recipe contained lamb shanks bone-in, cinnamon sticks, cardamom pods, bay leaves, cloves, allspice berries, peppercorns, and salt for the lamb. For the rice, it included basmati rice, lamb broth, salt, vegetable oil, and turmeric. Finally, for the garnish, there were almonds, vegetable oil, raisins, and parsley.

Overall, the Lamb Quzi was a delicious and memorable dish that we enjoyed. The combination of spices and flavors was unique and tantalizing.

Accompanied dishes

When serving quzi, several dishes pair well with it. Here are some of my favorite options:

Hummus: This creamy dip made from chickpeas, tahini, and lemon juice is a perfect accompaniment to the rich flavors of quzi. I like to spread it on warm pita bread and use it to scoop up bites of lamb and rice.
Tabbouleh: This refreshing salad made from parsley, tomatoes, onions, and bulgur wheat provides a nice contrast to the heavier flavors of the lamb. The lemony dressing also helps cut through the richness of the meat.
Baba ghanoush: This smoky eggplant dip is another great option for dipping pita bread. Its earthy flavors complement the lamb nicely.
Fattoush: This salad made from lettuce, tomatoes, cucumbers, and crispy pita chips is a great way to add some crunch to your meal. The tangy dressing also helps balance out the richness of the lamb.
Roasted vegetables: A platter of roasted vegetables like carrots, zucchini, and bell peppers is a great way to add some color and nutrition to your meal. The sweet flavors of the vegetables also pair well with the savory lamb.

Overall, there are many great options for accompanying dishes when serving lamb quzi. Experiment with different combinations to find the ones that you like best!

Ingredients:

Lamb

6 bone-in lamb shanks (or cut-up lamb shoulder) – around 2kg
3 sticks of cinnamon
6 green cardamom pods
3 bay leaves
8 cloves
Optional: 8 allspice berries
Optional: 8 black peppercorns
2 tsp salt

Rice

4 cups of basmati rice
6 cups of lamb broth
1.5 tsp salt
4 tbsp vegetable oil
1 tsp turmeric

Garnish

¾ cup almond slivers
1 tbsp vegetable oil
½ cup golden or brown raisins
¼ cup chopped parsley

How to Make Lamb Quzi?

iraqi quzi

Lamb making:

Start by washing the lamb and rubbing it with salt. After washing off the salt, place it on the stovetop and cover it with water. Allow it to come to a boil for 10 minutes and skim off any foam that forms.
Once the foam is skimmed off, add the whole spices and salt, cover the pot, and allow it to cook at a low rolling boil for 1-2 hours. During this time, check the water periodically and add more as needed to ensure the lamb is fully covered.
If you’re using a full lamb shoulder, you need to rotate it (since it won’t fit fully in an average-sized pot) and this will double the cooking time. If you’re using a pressure cooker, place the lamb in the pressure cooker (or instant pot) and cover it with water. Boil for 10 minutes, remove the foam, and add salt and spices. Then, cook it in a pressure cooker for 45 minutes.
For both of the methods, check that the lamb is soft before doing the next part. It’ll keep cooking, so it doesn’t have to be super soft, just tender enough.
Next, take out the lamb and put it in a dish that can go in the oven. Pour out the broth but leave the spices behind. Pour two scoops of the broth over the lamb in the dish.
Now, if you want the lamb to be extra tasty, just rub it with some spices you like, like the Middle Eastern 7-spice mix. Cover the lamb tightly with foil and roast it in the oven at 400F for 2-3 hours until it is falling off the bone tender. Check it with a fork and during the last 10 minutes, remove the foil and broil the top to get some color.

Rice making

Rinse the rice until the water looks clear, then drain it. Adjust the amount of rice as long as you maintain a 1:1.5 ratio of rice. Also, adjust the salt.
In a pot, put in 6 cups of lamb broth, salt, oil, and turmeric. Check the broth to see if it’s salty enough. Put the rice in the pot and stir. Turn the heat to medium until it boils. After it boils for 3 minutes, cover the pot, turn the heat down, and let it cook for 20 minutes without stirring.
After 20 minutes, turn off the heat and let it rest for a further 10 minutes. Finally, fluff with a fork.

Garnish making

Finely chop the parsley. Fry the almonds in oil, but keep stirring because they can burn fast.
When they turn golden, take the almonds out of the pan and put them in a bowl.
In the same pan using the residual oil, add the raisins and toast them for a few minutes until they’re soft.

Assembling

Start by adding the rice to a large serving dish, then top it with the lamb shanks.
Finally, sprinkle the almonds, raisins, and parsley on top. Lamb Quzi is ready to be served with a stew or salad.

Variations of Lamb Quzi

When it comes to lamb quzi, many variations can be made to the dish. Depending on the region or personal preference, the spices and preparation methods can vary. Here are a few variations that I have tried and enjoyed:

Spice Variations: While traditional lamb quzi uses a blend of spices including cinnamon, cardamom, and clove, some variations may include additional spices such as cumin, coriander, or turmeric. These spices can add a unique flavor profile to the dish.
Rice Variations: The rice used in lamb quzi can also vary. Some recipes call for basmati rice, while others may use a different type of long-grain rice. Additionally, some variations may include nuts or dried fruits mixed in with the rice for added texture and flavor.
Cooking Method Variations: While the traditional method of cooking lamb quzi involves roasting the lamb over a bed of rice in a pit, other methods can be used. Some recipes call for cooking the lamb and rice separately and then combining them before serving. Others may use a slow cooker or pressure cooker for a more convenient preparation method.

Overall, lamb quzi is a versatile dish that can be customized to suit individual tastes and preferences. Trying out different variations can be a fun way to explore the flavors and traditions of this delicious Iraqi dish.

Conclusion

In conclusion, I must say that lamb quzi is a delicious and unique dish that is worth trying. The combination of tender lamb meat, fragrant rice, and flavorful spices creates a mouth-watering experience that is hard to forget.

One of the things I appreciate about lamb quzi is how versatile it is. You can adjust the spices and ingredients to your liking, making it a dish that can be customized to your taste. Additionally, it is a great option for entertaining guests or special occasions.

I highly recommend giving lamb quzi a try if you haven’t already. It’s a dish that is sure to impress and satisfy your taste buds.

Did you know? Quzi pairs pretty well with malfouf cabbage salad.
Get the recipe now (by clicking the image below):