Emirati

Khuzi

Emirati khuzi is tender spiced lamb served over saffron-scented rice cooked in its own broth, finished with fried nuts, raisins, and egg. This two-person version keeps the traditional slow-simmered lamb method while using lamb shanks instead of a whole animal.

▶Watch it madeChef Kayum Kitchen · 9:36

Ingredients

• Bone-in lamb shanks2 small, about 700g total
• Basmati rice1 cup
• Onion, finely chopped1 medium
• Garlic cloves, crushed3
• Fresh ginger, grated1 tsp
• Ghee3 tbsp
• Emirati bezar spice blend2 tsp
• Ground turmeric1/2 tsp
• Ground cinnamon1/4 tsp
• Green cardamom pods4
• Cloves3
• Cinnamon stick1 small
• Dried loomi, pierced1
• Bay leaf1
• Tomato paste1 tbsp
• Salt1 1/2 tsp, divided
• Black pepper1/2 tsp
• Saffron threads1/4 tsp
• Rose water1 tbsp
• Water4 cups, plus more if needed
• Slivered almonds2 tbsp
• Cashews2 tbsp
• Raisins2 tbsp
• Hard-boiled egg1, halved
• Fresh coriander, chopped1 tbsp

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 25 minutes.
2. Soak the saffron threads in the rose water and set aside.
3. Pat the lamb shanks dry and rub them with 1 tsp bezar, turmeric, ground cinnamon, 1 tsp salt, and black pepper.
4. Heat 2 tbsp ghee in a heavy pot over medium-high heat and brown the lamb shanks well on all sides, then transfer them to a plate.
5. Lower the heat to medium, add the onion to the same pot, and cook until deep golden at the edges.
6. Stir in the garlic, ginger, tomato paste, remaining 1 tsp bezar, cardamom pods, cloves, cinnamon stick, pierced loomi, and bay leaf, and cook for 1 minute until fragrant.
7. Return the lamb to the pot, add 4 cups water, bring to a boil, then skim the surface.
8. Cover and simmer gently for 1 hour 20 minutes, turning the lamb once or twice, until the meat is tender and the broth is richly seasoned.
9. Lift the lamb onto a tray, brush it with a little ghee from the pot, and roast under a hot grill or in a 220°C oven for 8 to 10 minutes until lightly crisp on the outside.
10. Strain the lamb broth and measure 1 3/4 cups for the rice, adding a little water if needed.
11. Drain the soaked rice, place it in a clean pot with the measured broth and remaining 1/2 tsp salt, and bring to a boil.
12. Cover the rice, reduce the heat to very low, and cook for 12 minutes.
13. Drizzle the saffron rose water over the rice, cover again, turn off the heat, and let it steam undisturbed for 10 minutes.
14. Meanwhile, heat the remaining 1 tbsp ghee in a small pan and fry the almonds and cashews until golden, then add the raisins for 20 to 30 seconds until plump.
15. Fluff the rice gently and spread it on a serving platter.
16. Place the roasted lamb shanks over the rice and garnish with the fried nuts, raisins, halved boiled egg, and fresh coriander.

Common questions