Lamb Ouzi with Biryani Rice

This Ramadan favourite comes from Dr Shayma Nawaf Al Fawwaz from GOSSIP CAFÉ
Lamb Ouzi with Biryani Rice
ITP Media Group
Lamb Ouzi with Biryani Rice
April 29, 2019
By Tiffany Eslick
Preparation Time 45 minutes
Cooking Time 3½ hours
Serves 12

Dr Shayma Nawaf Al Fawwaz is the founder and CEO of GOSSIP The Brand, which includes a collection of cafés across the emirates. She says: “Ramadan is a time to reflect, detox and show some humanity by helping others. It’s also a time to prepare yourself for the year ahead, concentrate on spirituality and develop a closer connection to God.”

Lugaima is Shayma’s favourite Emirati dessert during Ramadan. “I’m quite partial to something sweet,” she says. “But I also love harees (a wheat porridge with meat) – both these dishes conjure up great memories from my childhood.”

Another favourite is this lamb ouzi recipe, which she always enjoys with family and friends. We love the range of milk cakes at GOSSIP, but look out for their iftar set menus and Eid treats like mahalabia in saffron, rose, halwa and pistachio flavours.

PHOTO BY Aasiya Jagadeesh & Ajith Narendra


For the lamb

3kg leg of lamb
2 tsp spinneysFOOD Fine Turmeric
2 tbsp spinneysFOOD Salt
3 tbsp baharat
125ml ghee
1 tbsp rose water

For the biryani rice

110g onions, diced
30g ginger, minced
2 tbsp baharat
30g garlic, minced
2 tbsp ghee
500g spinneysFOOD Long-Grain Basmati Rice
750ml vegetable stock
30g raisins
1 pinch of saffron
60g cashews, toasted, for garnishing
60g pistachios, toasted, for garnishing
15g spinneysFOOD Fresh Coriander, chopped, for garnishing


  • 1

    To make the lamb ouzi, rinse the lamb, pat dry, and rub with the turmeric, salt and baharat. Refrigerate overnight in the dry rub

  • 2

    Preheat the oven to 190°C, gas mark 5

  • 3

    lace the lamb leg on a rack in a roasting pan, brush with ghee, then cover securely with aluminium foil

  • 4

    Bake for 4-5 hours, basting the lamb occasionally with the rose water and pan juices. When the meat becomes tender, remove the foil and allow it to brown

  • 5

    Cover and let the cooked lamb rest under the foil for 20 minutes before serving

  • 6

    Make the biryani by sautéing the onion, ginger, baharat and garlic in ghee in a thick-bottomed pot on a medium heat

  • 7

    Add the rice and continue sautéing until the rice is just lightly toasted

  • 8

    Add the stock, raisins and saffron and simmer on a medium heat. Cover with a tight lid and transfer to a pre-heated oven at 150°C, gas mark 2, for 20 minutes

  • 9

    Remove from the oven, open the lid and fluff the rice into a large serving dish

  • 10

    Serve the whole lamb leg on top of the rice, drizzled with the pan juices and garnished with the nuts and chopped coriander


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