# Timman Bagilla

Timman bagella is an ancient Iraqi dish with tender and succulent lamb shanks on a bed of aromatic rice filled with broad beans and dill.

- Servings: 1 servings
- Total time: 30 min
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Season lamb shanks with salt and pepper, sear in olive oil.
2. Add 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.
3. Chop a large onion and remove the outer shell of 2 pounds of broad beans.
4. Chop a massive bunch of dill.
5. Broil the lamb shanks in the oven to get a deeper color and hold their shape.
6. Strain the liquid from the pot and set aside.
7. Sauté the chopped onion in ghee.
8. Add the beans and dill, then add rice and toast it for a minute.
9. Add about 2 1/2 cups of stock for each cup of rice and stir.
10. Let the rice cook on low heat for about 30 minutes.
11. Mix yogurt with grated garlic, dill, salt, and pepper.
12. Spread the cooked rice on a serving plate, top with the lamb shanks, and enjoy.

## Equipment

- pot
- cutting board
- knife
- spoon
- measuring cup
- broiler pan

## Source

- Original video: https://www.facebook.com/reel/692592376344316/
- Recipe page: https://www.cliprecipe.com/recipe/a0192f14-c0ed-46e6-919e-3713ef7509de
- Extracted: 2025-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt