Omani-style Kuzu Kelle

Ingredients

In the Omani adaptation of Kuzu Kelle, the dish incorporates traditional Omani spices and flavors, giving it a distinct taste compared to the Turkish original. The Omani version may also include additional ingredients or spices commonly used in Omani cuisine to enhance the flavor profile and cater to local preferences. We alse have the original recipe for Kuzu kelle, so you can check it out.

• 1 lamb head, cleaned and halved 1 lamb head, cleaned and halved
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste
• Cooked fragrant rice, for serving Cooked fragrant rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb head halves to the pot and sear on all sides until browned.
3. 3.
   In a small bowl, mix together turmeric, cumin, cardamom, cinnamon, black pepper, and salt. Rub the spice mixture all over the lamb head halves.
4. 4.
   Pour water into the pot, ensuring that the lamb head is partially submerged. Bring to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the lamb head for 3-4 hours, or until the meat is tender and easily falls off the bone.
6. 6.
   Once cooked, remove the lamb head from the pot and let it cool slightly. Shred the meat using a fork or your hands, discarding any bones or excess fat.
7. 7.
   Serve the shredded lamb head over fragrant rice and drizzle with the cooking liquid as a sauce.

Treat your ingredients with care...

• Lamb head — Make sure to clean the lamb head thoroughly before cooking. Remove any excess fat or undesirable parts. Halving the lamb head helps with even cooking and easier handling.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb head in the spice mixture overnight before cooking.
• Serve the dish with a side of traditional Omani bread or flatbread to soak up the delicious sauce.
• Adjust the spice levels according to your preference by adding more or less black pepper and chili powder.

Serving advice

Garnish the Omani-style Kuzu Kelle with fresh herbs, such as parsley or cilantro, for a vibrant touch. Serve it with a side of tangy yogurt or a refreshing cucumber and tomato salad to balance the richness of the dish.

Presentation advice

Arrange the shredded lamb head over a bed of fragrant rice, drizzling the sauce over the top. Sprinkle some additional spices, such as turmeric or paprika, for an appealing visual contrast.