Ouzi Braised Lamb on a Bed of Spiced Rice

Recipe provided by | Executive Chef Joseph “Jay” Comfort Lebanese Taverna Restaurants Washington, D.C.



Lean American Lamb 1-1/2 pounds
Bay leaves, whole 2
Carrot, quartered 1 large
Leek, chopped 1
Cinnamon sticks 2
Cloves 6 whole
Celery, chopped 2 stalks
Ground allspice 1 teaspoon
Salt and pepper

Spiced Rice

Long-grain rice 3 cups
Canola oil 1-1/2 tablespoons
Onion, chopped 3/4 cup
Pine nuts 1/2 cup
Slivered almonds 1/2 cup
Allspice 4 teaspoons
Cinnamon 1/4 teaspoon
Black pepper 1/4 teaspoon
Ground cardamom 1/2 teaspoon
Nutmeg 1/2 teaspoon
Salt 1 tablespoon
Water 6 cups



Cut the lamb into 3-inch cubes; season with salt and pepper. Roast at 350°F to sear, turning several times until brown on all sides. Transfer lamb to a pot. Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice; add cold water to cover. Bring to a boil; reduce to medium heat. Cook until lamb is tender, about 45 minutes. Strain meat, discard vegetables and reserve liquid.
After the lamb has cooled enough to handle, tear into bite-size pieces, removing any fat tendons. Add back a little broth to keep meat moist.

Spiced Rice

Wash and rinse rice in four changes of hot water. Drain well and set aside. In a wide-bottom pot, add oil. Over medium heat sauté the onions until translucent. Add rice, pine nuts, almonds, allspice, cinnamon, pepper, cardamom, nutmeg and salt. Stir continuously over moderate heat until spices are fragrant. Add water; bring to a boil. Reduce heat; cover for 20 minutes or until done. Fluff with a fork. Serve lamb on top of Spiced Rice with cucumber yogurt sauce on the side.

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