Lamb Ouzi with Crispy Phyllo & Fragrant Rice

Ingredients

• 1.5 lb lamb shoulder, boneless
• 1.5 cups basmati rice
• 1 large onion, diced
• ½ cup ghee or clarified butter, divided
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¾ cup slivered almonds
• ½ cup raisins
• 8 sheets phyllo dough
• 1.5 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Cut lamb into 1/2-inch cubes. Pat dry with paper towels.

2. 2

   Rinse rice under cold water until water runs clear, ~2 minutes.

3. 3

   Preheat oven to 375°F.

4. 4

   Heat 2 tbsp ghee in a large skillet over medium-high until shimmering.

5. 5

   Brown lamb in batches without stirring, 2 minutes per side. Transfer to a plate.

6. 6

   Add onion to the same skillet. Sauté until golden, stirring occasionally, ~4 minutes.

7. 7

   Stir in cinnamon, cumin, and coriander. Toast for 30 seconds until fragrant.

8. 8

   Return lamb to skillet. Add rice and stir to coat, ~1 minute.

9. 9

   Pour 3 cups water over rice. Bring to a boil, then reduce to low, cover, and cook 15 minutes.

10. 10

    Uncover. Rice should be almost tender and liquid mostly absorbed. Stir in almonds, raisins, salt, and pepper.

11. 11

    Brush a 9x13-inch baking dish with 1 tbsp ghee. Layer 4 phyllo sheets, brushing each with ghee.

12. 12

    Spread lamb-rice filling evenly over phyllo.

13. 13

    Top with remaining 4 phyllo sheets, brushing each with ghee. Brush the top sheet generously.

14. 14

    Bake until phyllo is deep golden brown and crispy, 18–20 minutes.

15. 15

    Let rest 5 minutes. Cut into squares and serve hot.

Tools you’ll need

• large skillet
• 9x13-inch baking dish
• paper towels
• fine-mesh sieve
• measuring cups and spoons
• knife and cutting board
• wooden spoon
• instant-read thermometer (optional)

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