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Ingredient
1. 4 cups Clean basmati rice
2. 8 Numbers Lamb Shank
3. 1 Tablespoon Chef Ammar Mixed spices( heheh i use mixed spice)
4. 1 teaspoon Ground Cardomom
5. 1 teaspoon Turmeric Powder
6. 1 teaspoon Coriander Powder
7. 1 teaspoon salt
8. 1/2 teaspoon black pepper
9. 1 teaspoon Chili Flakes
10. 1 teaspoon paprika powder
11. 1/4 cup Olive Oil
12. 2 Numbers large onions, chopped
13. 4 Numbers large tomatoes, chopped
14. 2 Numbers green peppers cut in to halfuy v c`xc
15. 2 pieces Bay Leaves
16. 3 Numbers of Whole Dry Lemon
17. 10 Numbers Whole Cardamom
18. 10 Numbers Whole Cloves
19. 2 Pieces Whole cinnamon Stick
Method of making
1. Wash rice several times and then sock it for
about 30 minutes.
2. In a small dish Place the spices, cardamom,
turmeric, coriander, salt, pepper, chili flake and paprika.
3. Take ½ of the spices and mix it with the Lamb
Shanks make sure it is all cover with the spices mix
4. In a deep saucepan add the oil and onion. Put
the pot over medium heat. Using a wooden spoon stair the onion until it becomes
light golden in color. Add the coated Lamb Shank to become a golden color and
dries discharged.
5. Add the tomatoes, pepper, bay leaf, Dry Lemon, cardamom,
cloves and cinnamon. Add water till lamb shank is covered. Cook the Lamb Shank
till tender for 50 to 60 minutes until completely cooked.
6. After the lamb Shank is cooked take it out from
the gravy
7. Strain the Gravy and place the stock in another
pan, must take at least 6 cups of stock and on the fire again and boil the
stock and descriptive re in the pot.
8. Add the rest of the spices to the broth/ stock.
Add the rice to the stock and boil it under strong fire till the rice is
absorbs most of the stock. Low down the fire and cook for about 30 -40 minutes
till the rice is cooked
9. Place all the Lamb Shank back to the other pot
with the remaining stock / Broth and the vegetable and boil it till hot and
serve it.
(Adapted from Chef Ammar El Ali)
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