Quzi Rigag

Recipes from Khalel Mustafa Oqdeh, executive chef at Dubai World Trade Centre’s award-winning catering kitchen.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 3 cups yellow split chickpeas
  • 5 pcs cinnamon bark
  • ½ tsp ground cinnamon
  • ½ tbsp ground turmeric
  • 3 pcs onion
  • ½ tsp salt
  • ½ cup sultanas
  • ¼ cup whole blanched almond
  • 5 pcs whole cardamom
  • 4 pcs whole clove
  • ½ cup whole unsalted raw cashew
  • 3-4 kg small lamb
  • 15g ground turmeric
  • 3 ½ tbsp bezar (available in Union Co-operative)
  • 250ml vinegar
  • 1 tsp saffron
  • ¼ cup ghee
  • 25g garlic cloves
  • 25g green chilli
  • 25g ginger
  • 10 pcs Rigag bread
  • Salt, to taste


  1. To make the hashwa, boil the chickpeas for 10minutes, add salt and ¼ tbsp. of turmeric, strain from the water, and keep aside. Slice the onions and fry in oil until brown

  2. Add the rest of the turmeric, cinnamon bark, ground cinnamon, cardamom and cloves and continue frying until all are brown. Slowly, add the chickpeas, sultanas, almonds and cashew nuts and fry gently. Cover and cook for 7 to 10 minutes on low heat.

  3. To make the quzi, marinate the whole lamb with salt and turmeric and leave to rest for 30 minutes.

  4. Blend the garlic with the ginger, chilli and vinegar. Season with bezar and salt and rub the mixture into the meat inside and out. Leave aside to rest for 30 minutes.

  5. Fill the lamb with the hashwa. Sprinkle saffron on top of the lamb. Put on a braising tray and braise for 3 hours.

  6. To serve, remove the lamb from the braising tray and place in a large, round ceramic dish lined with rigag bread. Cover the lamb with more rigag bread, spoon some of the natural gravy and ghee over the rigag bread until moderately soaked. Place some of the stuffing on the side and serve immediately.

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