Kuzi, a festive Iraqi dish, pairs slow-roasted lamb with spiced rice and toasted nuts. The tender meat falls from the bone, and the rice has a rich blend of spices, making this a classic for special occasions.
Rub the lamb leg with oil, allspice, cumin, cinnamon, and salt.
Wrap the meat tightly in foil and roast in a preheated 160°C / 320°F oven for 2–2.5 hours, until tender.
Cook the rice with the meat stock and saffron over low heat, covered, for 18–20 minutes.
Sauté the almonds and raisins in a little oil over medium heat for 3 minutes.
Spread the rice on a large platter and arrange the shredded meat on top. Garnish with the almonds and raisins, and serve hot.
Store in a covered container in the refrigerator for 3 days or in the freezer for 2 months. Allergen: Based on the ingredient list, this contains tree nuts. Check package labels for other allergens.
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