There are those foods you consume, and then there are those foods that you do not forget. Khuzi, or as it is sometimes spelt Ghuzi, is one of the memorable types. Wait, to see the large platter covered with spiced rice, glistening with golden raisins, toasted nuts and at the centre of it a whole roasted lamb, juicy, aromatic and extremely delicious. It is not a meal; this is a party on the plate
A Pose of its Kingly Past
Khuzi is not just food, but it represents Emiratis’ hospitality and pride. The recipe is a customary wedding and Eid feast dish and celebratory centrepiece of large family occasions and recounts to us about plenty and social togetherness. Whole lamb roasts were once rare treasures—saved for grand celebrations where honouring guests meant sacrificing your finest. The sizzle of fat dripping into coals wasn’t just cooking; it was wealth made edible
This meal has since mutated to include some of the local ingredients of spices and varieties of rice, but in the same measure, it is the richness of the Khuzi spirit that remains entrenched in the cultural norms of sharing and honour.
Ingredients
- 1 entire lamb (approximately 10-12 kg). You can make a leg or shoulder of lamb, should you have a smaller audience
- 5 cups basmati rice – Or any long-grain rice you prefer
- 3 large onions, sliced
- 6 garlic cloves, minced
- 1 tbsp ground cardamom
- 1 tbsp ground cinnamon
- 1 tbsp ground black lime (loomi) – Substitute: zest of 1 lime + 1/2 tsp black pepper
- 1 tbsp turmeric powder
- 2 tsp ground cumin
- 1/2 tsp saffron strands soaked in 2 tbsp rose water
- 1/4 cup ghee or clarified butter
- 1/4 cup vegetable oil
- 1/2 cup golden raisins
- 1/2 cup slivered almonds – Or cashews
- Salt and black pepper to taste
When to Serve
Khuzi is made for feasts. When you think of big family get-togethers, religious holidays like Eid, weddings, or any time you want to create a meal to truly remember, this is what you do. Scale it down as you may, it still has that festive magic.
Step 1: Wash the lamb and scrape off extra fat. Dab it dry. Dust it liberally with a seasoning of salt, black pepper, turmeric, cardamom, cinnamon, cumin and loomi. Marinate it for at least 4 hours or better still, overnight
Step 2: Blow the oven air up to a temperature of 180 °C (350°F). Stick the lamb on a roasting rack in a broad pan
Drizzle with a mixture of oil and ghee. Cover with foil and roast 4-5 hours, basting occasionally with juices. Brown the skin by uncovering it during the past 30 minutes
Step 3: Rinse and soak the rice for 30 minutes. In a big pot, heat the ghee and sauté the onions till golden. Add garlic and additional spices. Add in the rice, then cover it with water (about 1 inch of water over the rice)
By this point, water should be absorbed & bring down the flame & let it steam for another 10-15 mins. Saffron-rose water mixture drizzled on the top
Step 4: Fry raisins and almonds in some ghee til golden in a little pan
Step 5: On a large serving tray, spread out the rice. Put the roast lamb in the middle. Put raisins and nuts on top
Accompanied by a yoghurt or a salad on the side
Serving Tips
- Serve it warm somewhere down the middle of the table.
- Pair it with a sharp mint yoghurt or crisp cucumber salad—their bright bite cuts through the richness like a knife.
- And be sure to remember a side of hot lamb broth to go with the rice eaters!
- Make sure the lamb is well-washed so that it does not have a gamey taste.
- Best to marinate long overnight to allow good penetration of flavour.
- True roasting takes time—rush it, and you’ll regret it. Wait for that moment when the meat surrenders to the fork.
- Observe the rice so that it does not overcook.
Warning Precautions
Khuzi cannot be compared to an ordinary weeknight dinner; it is an eye catcher. When you invest the time and effort that it deserves, though, the outcome is a truly incredible meal that is heartwarming and stomach-pleasing. A special occasion or you just want to bring just a hint of Emirati tradition to your table, Khuzi will not disappoint in the least.
