Ouzi Spiced Rice and Lamb

Wash the meat under cold water and place in a large pot.

Cover the meat with water and bring to a boil.

Once water is boiling, carefully spoon off foam that rises to the top.

Add bay leaves, dried lime, cardamom, half of the curry, half of the all spice, onion, salt and pepper. Bring the heat down and cook for 1 hour and 45 minutes.

Take out a piece of meat and check that it easily falls apart. If not, put back for another 15 minutes.

Once the meat is ready, take the pieces out of the broth and place in a large pan. Save the broth.

Mix together olive oil, lemon juice, paprika, remaining all spice, remaining curry, salt and pepper, and drizzle over the meat. Cover with aluminium foil and set aside.

In a preheated 160°C oven, bake the meat for 10–15 minutes, then broil for 2 minutes for some added colour.

In a pot, heat half of the olive oil and add rice, half of the all spice, half of the curry and then the saved beef broth. Let it boil, and then simmer until rice is cooked. Add more broth if necessary.

Sauté Emborg Mixed Vegetables with remaining curry, all spice and olive oil in a pan until tender.

Sauté chopped almonds and pine nuts in a tbsp of olive oil until golden brown and set aside.

Arrange it by first putting the rice layer then the Mixed Vegetables then the pieces of meat garnished with toasted nuts and parsley.