Ghuzi (Qatari Roast Lamb on Spiced Rice with Nuts)

Instructions

1. Heat 3 tbsp oil in a large heavy pot over medium-high heat. Brown the shanks on all sides, about 10 minutes in total, then set them aside.
2. Cook the onions in the same pot for 8 minutes until golden. Add the garlic, ginger, baharat and turmeric and stir for 1 minute.
3. Return the shanks to the pot. Add the cinnamon, cardamom, cloves, dried limes, salt and water. Bring to a boil, skim, then cover and simmer gently for 2 hours, until the meat is very tender and nearly falling off the bone.
4. Heat the oven to 220°C (425°F). Lift the shanks onto a tray, brush them with a little broth and roast for 15 minutes, until browned and slightly crisp at the edges.
5. Strain the broth and skim off the fat. Bring 700 ml (3 cups) of it to a boil in a wide pot, then add the drained rice, 1 tbsp oil and 1 tsp salt. Cover and cook on the lowest heat for 15 minutes. Rest for 10 minutes and drizzle with the saffron water.
6. Fry the almonds in 1 tbsp oil for 1 to 2 minutes until golden. Add the pistachios and raisins and cook for 30 seconds, until the raisins puff up.
7. Spread the rice on a large platter and set the shanks on top. Scatter with the nuts and raisins and finish with cilantro. Serve with lemon wedges.

Tips

• Braise the shanks a day ahead and chill them in their broth. Reheat gently in the broth, then roast them just before serving. The flavor improves overnight.
• No shanks? Use 1.6 kg (3.5 lb) bone-in lamb shoulder cut into 6 large pieces, and braise for 1 hour 45 minutes.