Explore the Delights of Quzi

Ingredients:

For the meat
- 4 lb lamb meat (shoulder or leg), cut into pieces, with bone
- 6 tablespoons vegetable oil
- 2 quarts boiling water
- 2 tablespoons salt
- 2 bay leaves
- 2 dried limes (noomi basra)
- 2 pods cardamom
- 2 cloves garlic , pressed

For the rice
- 3 cups basmati rice
- 2 cups cut fideos (or angel hair)
- 1 onion , chopped
- 2 quarts boiling meat broth (from cooking the lamb)
- 1 large carrot , cut into small cubes
- 1 tablespoon cardamom seeds
- 1 tablespoon chili powder
- 1 tablespoon ground clove
- 2 sticks cinnamon
- 2 dried limes (noomi basra)
- 1 tablespoon black peppercorns
Vegetable oil
For the decoration
5 oz. blanched almonds
5 oz. raisins
1 onion , chopped
2 hard-boiled eggs (optional)
1 lb small boiled potatoes (optional)
Vegetable oil

Preparation:

Meat
In a large Dutch oven, heat 4 tablespoons of oil over medium heat and cook the meat on all sides for 5 to 7 minutes or until browned.
Add boiling water.
Then add bay leaves, cardamom, garlic, and dried limes. Season with salt and mix well.
Cover and cook on low heat for 2 hours.
Drain the meat from its juice and place it in a dish.
In a Dutch oven with two tablespoons of oil, brown the meat on all sides for about 10 minutes.
Set aside.
Rice and fideos
Wash the rice and let it drain in a colander for 5 minutes.
Add 4 tablespoons of oil in the bottom of a large Dutch oven and heat over medium heat.
Add the onions and sauté for 1 minute.
Add the carrot, peas, cardamom, chili, cinnamon sticks, cloves, black peppercorns, and dried limes. Season with salt and fry for 2 to 3 minutes, stirring regularly.
Add the rice and fry over medium heat for 5 minutes, stirring regularly.
Add 6 cups (1.5 liter) of strained meat broth and stir well.
Cook rice over medium heat until all the liquid is absorbed (about 15 minutes).
- In a large saucepan, heat 5 tablespoons of oil over medium heat.
- Add the cut fideos and sauté, stirring constantly until golden brown.
- Add the remaining meat stock, season with salt slightly, and cook the fideos for 5 minutes over high heat.
- Drain and set aside.

Decoration
- In a pan, cook 3 tablespoons oil over medium heat.
- Sauté the onions for 15 seconds then add the raisins and mix well.
- Sauté for 5 minutes, stirring regularly. Set aside.
- In another skillet, heat 6 tablespoons of oil over medium heat.
- Add the almonds and fry until golden brown. Drain, season with salt and set aside.
- In another pan, heat 5 tablespoons of oil over medium-high heat.
- Sauté the potatoes, stirring regularly until golden brown.
- Drain and reserve.

Assembly
- In a large serving dish, add the rice first.
- Then sprinkle the rice with the fideos and spread the meat over it.
- Sprinkle with potatoes, onion mixture and raisins, almonds and hard-boiled eggs.
Serve hot.

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