Lamb and Apricot Quzi Recipe

Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground cardamom
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup olive oil
- 1 cup dried apricots
- 1/2 cup slivered almonds
- 4 cups chicken broth
- 2 cups basmati rice
- 2 tbsp. butter
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Fine mesh strainer

Step-by-step instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Add lamb and cook until browned on all sides, about 5-7 minutes. Remove lamb from pot and set aside.

2. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.

3. Add cinnamon, cumin, coriander, cardamom, salt, black pepper, and cayenne pepper to the pot and stir to combine.

4. Return lamb to the pot and add dried apricots, slivered almonds, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until lamb is tender.

5. While lamb is simmering, rinse basmati rice in a fine mesh strainer until water runs clear. In a separate pot, bring 4 cups of water to a boil. Add rice and cook for 10-12 minutes, or until tender. Drain rice and stir in butter.

6. To serve, spoon lamb and apricot mixture over rice. Garnish with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer lamb and apricot mixture over low heat.
Serving size:
This recipe serves 6.

Nutritional information:
Calories per serving: 590
Fat per serving: 26g
Carbohydrates per serving: 58g
Protein per serving: 29g

Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried apricots can be substituted with dried figs or prunes.
- Slivered almonds can be substituted with chopped pistachios or walnuts.

Variations:
- Add chopped carrots and celery to the pot with the onion and garlic for a heartier dish.
- Substitute chicken broth with beef or vegetable broth for a different flavor profile.
- Add a pinch of saffron to the rice for a more aromatic dish.

Tips and tricks:
- Browning the lamb before simmering adds depth of flavor to the dish.
- Make sure to rinse the basmati rice until water runs clear to remove excess starch and prevent clumping.
- Toasting the slivered almonds before adding them to the pot adds extra crunch and flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large serving dish with the lamb and apricot mixture on top of the rice. Garnish with chopped parsley and slivered almonds.

Garnishes:
Chopped parsley and slivered almonds.

Pairings:
Serve with a side of roasted vegetables or a simple salad.

Suggested side dishes:
Roasted carrots and parsnips, green beans, or a simple salad.

Troubleshooting advice:
If the lamb is tough, continue to simmer until tender. If the dish is too sweet, add a pinch of salt to balance the flavors.

Food safety advice:
Make sure to cook lamb to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Quzi is a traditional Middle Eastern dish that is typically made with lamb or beef and rice. It is a popular dish in many countries, including Iraq, Jordan, and Saudi Arabia.

Flavor profiles:
This dish is savory and slightly sweet, with warm spices like cinnamon and cumin.

Serving suggestions:
Serve with a side of roasted vegetables or a simple salad.

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Taste: Savory, Tangy, Sweet, Spicy, Earthy