Saturday, June 30, 2012

Dothraki Wedding Part 3

As soon as I read "joints of meat" I immediately recalled "ouzi", a delicious lamb dish made for feasts and special occasions.  For large gatherings, and entire lamb will be roasted, but more commonly it's the leg or shoulder so...joints!

It's not really lamb season so the butcher did not have any bone in legs, or shoulders, so I made do with boneless, but for a proper meat joint presentation, you would want those bones.

  • 2 shoulder's of lamb,or one leg (If you want to go REALLY authentic dothraki, use goat)
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp cumin
  • 1 tsp cardamom
  • salt and pepper to taste
  • 4 tbs olive oil
  • 1 onion, cut into 8ths
  • 6 cloves of garlic sliced

  • 2 1/2 c basmati rice(soak at least 30 mins before cooking)
  • 1 onion, chopped
  • 3 tbs oil
  • 1 lb ground lamb
  • salt and pepper to taste
  • 2 tbs cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 4 1/4 c lamb or chicken stock
  • 1/2 c almonds, sliced and toasted
  • 1/3 c pine nuts toasted
  • 1/2 cup pistachios

 Preheat oven to 425.  Rub the spices all over your lamb with the oil. Place in a roasting pan and put into oven.


After 20 minutes take your pan from the oven and transfer to a dutch oven. cover the lamb with 1-2 cups of water, add onion and garlic. place back into the oven on 300 F, cooking for 2.5 hours for rare, 3 hours for medium or  3.5 hours for well.  I like rare.

When the lamb has an hour left start your rice.  In a sauce pan fry the onion with 2 tbs of oil. Add the ground lamb and cook. Add the rest of your spices, stir well and add rice.

Pour in the boiling stock, mix well and simmer covered for 10-20 mins until rice is tender, add more stock if it becomes dry. Drain and place on plate then add your lamb on top decorating the top with the nuts.Serve the broth from the pan for dipping, and the onions as a side.  NOMNOMNOM!

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