Iraqi Uzi leg of lamb with Uzi rice and fried vermicelli
Middle Eats · ♥ 2.1K likes · 61.1K views · 17 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cut two sheets of greaseproof paper about three times the length of a deep oven dish, roll them into balls, soak them 10 seconds so they fold like cloth, and lay them in the tray, one perpendicular and one horizontal.
- 2 heads garlic
- onions
Slice two heads of garlic in half and two to three onions into strips and place them in the tray as a bed of aromatics.
- 6 whole bay leaves
- cloves
- 1 tsp black peppercorns
- 8 whole cardamom pods
- 1½ kg lamb shoulder or leg
Add about six bay leaves, four to five cloves, a teaspoon of black peppercorns and about eight cardamom pods, then lay a one and a half kilogram bone-in lamb shoulder or leg on the bed.
- saffron
- salt
Grind a pinch of saffron with a pinch of salt in a mortar until powdered, then dissolve it in hot water to a golden liquid.
Mix in 30 grams tomato paste, two teaspoons salt, one teaspoon black pepper and half a teaspoon paprika into a thick paste.
- hot water
- 30 g tomato paste
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
Spread the rub over the underside of the lamb, flip and repeat on the top so it is well coated.
- ½ cup water
Pour in about half a cup of water, fold each side of the paper over the lamb and tuck it in to trap the steam.
Bake at 150C for about six hours; about 20 minutes from the end remove the excess paper and broil so the top browns.
Pour the tray juices through a strainer and set aside to cool - this is the lamb stock for the rice.
- 3 tbsp oil
- 3 cups rice
- 1 tsp salt
- lamb stock
Add three tablespoons of oil to a pot over medium heat, add three cups of washed rice and fry about one minute, then add one teaspoon salt and pour in the lamb stock so it covers the rice by about 1 cm, topping up with water.
Bring to a boil, cover and boil on high about three minutes until the liquid drops below the rice, then turn to low and steam 20 minutes with the lid on.
- ¼ cup vegetable oil
Heat a quarter cup of vegetable oil in a pot over medium heat, add 250 g of wheat vermicelli and mix it with the oil.
- 250 g wheat vermicelli
Fry five to six minutes, constantly folding rather than stirring, until evenly browned.
- ½ tsp salt
- water
Add half a teaspoon of salt and enough water to pretty much cover, bring to a boil, turn to medium and cook with the lid on about 10 minutes, then fluff and steam a couple of minutes more.
- blanched almonds
Spread a bed of the Uzi rice on a large plate, add a layer of the fried vermicelli, then top with fried blanched almonds.
- sultanas and raisins
- parsley
Add rehydrated sultanas and raisins, soaked in water about half an hour, put the lamb on top and garnish with parsley.