Timman Bagilla
Directions
- 1Season lamb shanks with salt and pepper, sear in olive oil.
- 2Add onion, garlic, bay leaves, cinnamon sticks, cardamom pods, and water to the pot. Let the shanks boil for about 2 hours, or until super tender.
- 3Chop a large onion and remove the outer shell of 2 pounds of broad beans.
- 4Chop a massive bunch of dill.
- 5Broil the lamb shanks in the oven to get a deeper color and hold their shape.
- 6Strain the liquid from the pot and set aside.
- 7Sauté the chopped onion in ghee.
- 8Add the beans and dill, then add rice and toast it for a minute.
- 9Add about 2 1/2 cups of stock for each cup of rice and stir.
- 10Let the rice cook on low heat for about 30 minutes.
- 11Mix yogurt with grated garlic, dill, salt, and pepper.
- 12Spread the cooked rice on a serving plate, top with the lamb shanks, and enjoy.
Ingredients
- 6 lamb shanks
- 2.5 cups basmati rice
- 1 kg frozen broad beans
- 500 grams fresh dill
- 2 onions
- 4 garlic cloves
- 6 cups water
- 2 cinnamon sticks
- 4 cardamom pods
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons olive oil
- 1 tablespoon ghee
- 2 cups yogurt
Equipment
potcutting boardknifespoonmeasuring cupbroiler pan
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