| 43 42 | Experience Emirati Cuisine Lamb Ghouzi Ingredients Ghouzi masala Salt 30 gm Yogurt 1000 gm Tomato paste 150 gm Cinnamon powder 15 gm Cumin powder 20 gm Coriander powder 15 gm Cardamom powder 5 gm Turmeric powder 5 gm Chicken stock powder 20 gm Peppercorns 5 gm White vinegar 20 ml Corn oil 80 ml Garlic puree 25 gm Ginger puree 25 gm Lamb Ghouzi Ghouzi masala 200 gm Turmeric 15 gm Lamb 1100 gm Water 50 gm Plating Tomato 30 gm Boiled egg 1 unit Rocca 20 gm Raita 16 gm Fried onions 15 gm Raisins 5 gm Cashew (toasted) 4 gm Almonds peeled (toasted) 3 gm Green chili (grilled) 3 gm Coriander leaves 1 gm Instructions 1. For the Ghouzi masala: Mix the yogurt with the vinegar, corn oil, garlic, and ginger. Add the dry spices one by one, mixing with a whisk. 2. Add water to a bowl and mix in the turmeric. 3. Place the lamb in the bowl, season with the turmeric water, and let it soak for 30 minutes in the fridge. 4. Cut small incisions in the lamb and season with the Ghouzi masala. Let it marinate overnight in the fridge. 5. Preheat a combi oven on braising mode. Sear the meat with dry heat at 225 degrees Celsius until golden. Add water to cover half of the meat and cook on braising mode for 3 hours at 180 degrees Celsius, turning the meat every hour. Plating 1. Arrange the rice on the plate, place the cooked lamb on top, and add the sliced boiled eggs. 2. Decorate the dish with cashews, raisins, almonds, and fried onions. Serve with the salad and raita on the side. Mohammar Ingredients Basmati rice 800 gm Hot water 2400 gm Cardamom pods 5 pcs Ghee 45 gm Saffron 1 gm Fried onion 40 gm Molasses 100 gm Raisins 50 gm Salt 10 gm Instructions 1. Wash and soak the rice in cold water for 15 minutes. 2. In a large pot, melt the molasses with the hot water. Add the salt, cardamom, saffron, and ghee. Bring the mixture to a boil. 3. Strain the rice and cook it in the molasses water until fully cooked. 4. Strain the rice again and return it to the pot. Add the raisins and cook, covered, in the oven at 140° C for 15 minutes. 5. Serve the rice on a tray and garnish with fried onions.
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