Ingredient
Rolling a butterflied lamb shoulder around a paste of grated ginger, garlic, and precious saffron threads sets the stage for Khuzi, a dish that is as impressive to present as it is satisfying to carve. The technique ensures the spice permeates every fibre of the meat while the joint retains its shape during the long, slow roasting.
The bones are not discarded but browned deeply in a Dutch oven to create a rich cooking liquor that later steams the basmati rice to fluffy perfection. Whole spices - cardamom pods, cinnamon sticks, and cloves - infuse the broth with a warmth that characterises Middle Eastern hospitality.
The Finishing Touches
While the lamb rests, fingerling potatoes roast until their edges crisp. A bright salad of peppery arugula, dried currants, and chopped pistachios dressed with orange zest and white balsamic vinegar cuts through the richness of the meat.
Serve the sliced lamb over the saffron-scented rice, scattered with the jewelled salad and garnished with halved clementines. The combination of tender meat, fragrant grains, and citrus brightness creates a centrepiece worthy of any celebration.
