Lamb Shoulder Ouzi

Name: Lamb Shoulder Ouzi with Spiced Rice, Toasted Nuts and Mint Yogurt
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 900 Grams of Lamb shoulder, cooked; 2 Tbsp of Olive oil; 8 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 200 ML of Water; 4 Piece of Garlic cloves; 200 Grams of Chopped brown onion; 200 Grams of Small Cubed Carrots; 1 Piece of Cinnamon stick; 4 Piece of Cardamom pods; 1 Piece of Dried bay leaves; 1 Piece of Dried lemon; 6 Grams of Arabic mix masala; 2 Grams of Allspice powder; 300 Grams of Long grain rice; 450 ML of Beef stock; 300 ML of Water; 150 Grams of Green peas; 20 Grams of Sliced pistachios; 40 Grams of Almond slivers; 10 Grams of Fresh mint; 15 Grams of Fresh parsley; 2 Piece of Cucumber; 1 Piece of Lemon; 300 Grams of Greek yogurt

with Spiced Rice, Toasted Nuts and Mint Yogurt

Designed for sharing, this comforting ouzi-style platter is perfect for Ramadan gatherings and special family meals.

Cals 1074 · Prot 77 · Carbs 83 · Fat 58

Family Friendly

Global Eats

50 min

Lamb Shoulder Ouzi with Spiced Rice, Toasted Nuts and Mint Yogurt

Designed for sharing, this comforting ouzi-style platter is perfect for Ramadan gatherings and special family meals.

Cals 1074 · Prot 77 · Carbs 83 · Fat 58

Family Friendly

Global Eats

Ingredients

Lamb

Lamb shoulder, cooked

900 Grams

Olive oil

2 Tbsp

Coriander cumin powder

8 Grams

Paprika powder

2 Grams

Water

200 ML

Rice

Garlic cloves

4 Piece

Chopped brown onion

200 Grams

Small Cubed Carrots

200 Grams

Cinnamon stick

1 Piece

Cardamom pods

4 Piece

Dried bay leaves

1 Piece

Dried lemon

1 Piece

Arabic mix masala

6 Grams

Allspice powder

2 Grams

Long grain rice

300 Grams

Beef stock 15*

450 ML

Water

300 ML

Green peas

150 Grams

Toasted Nuts

Sliced pistachios 2*

20 Grams

Almond slivers 2*

40 Grams

To serve

Fresh mint

10 Grams

Fresh parsley

15 Grams

Cucumber

2 Piece

Lemon

1 Piece

Greek yogurt 4*

300 Grams

Allergens

*15 Celery, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4491 / 1074
Fats (g)	57.7
of which saturated (g)	24
Carbohydrates (g)	83
of which sugars (g)	5
Fibers (g)	53.9
Proteins (g)	77.1
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Start lamb

Boil a kettle of water.
Cut the lamb shoulder into 4-5 large chunks.
Preheat the oven to 200°C/180°C fan.
In a small bowl, combine the olive oil, coriander cumin and paprika.
To a roasting pan, add the lamb chunks and 200ml boiling water.
Brush or spoon the spice mix on top of the lamb chunks.
Cover loosely with foil and warm in the oven for 20-25 min, until heated through.

2 Cook rice

Meanwhile, peel and finely chop the garlic.
Heat a large pot over medium heat with a drizzle of oil.
Fry the onion for 5-6 min until softened.
Add the carrots, garlic and all the remaining spices.
Cook for 1 min until fragrant.
Add the rice, stock and 300ml boiling water.
Bring to a boil, then reduce to low heat, cover and cook for 12–14 min, until the rice is tender and absorbed the liquid.
Turn off the heat, fold in the green peas and cover to steam.

3 Prep yogurt and garnish

Meanwhile, pick and roughly chop the mint and parsley.
Slice the cucumber into half moons.
Cut the lemon into wedges.
In a bowl, combine the yogurt, cucumber, mint, a squeeze of lemon juice and salt to taste.
Set aside.

4 Toast nuts

In a dry pan, over medium heat, toast the pistachios and almonds for 2 min or until starting to brown.
Transfer to a plate/bowl and set aside.

5 Finish lamb

Uncover the lamb.
Spoon over any juices from the pan.
Increase the oven to grill, 220°C/200°C fan.
Roast uncovered for 3-4 min, until lightly brown and aromatic.

6 Serve

Spread the spiced ouzi rice onto a large platter.
Place the lamb chunks on top.
Garnish with the toasted nuts and parsley.
Serve the mint yogurt and remaining lemon wedges on the side.
Enjoy the Ramadan Lamb Shoulder Ouzi with Spiced Rice, Toasted Nuts and Mint Yogurt with family or friends!