Lamb Shank Mansaf

3 mins
Serves 4
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Directions

  1. 1Soak basmati rice for 1 hour.
  2. 2Soak basmati rice for 1 hour.
  3. 3Soak basmati rice for 1 hour.
  4. 4Fry lamb shanks until caramelized, then set aside and season with salt.
  5. 5Fry lamb shanks until caramelized, then set aside and season with salt.
  6. 6Fry lamb shanks until caramelized, then set aside and season with salt.
  7. 7Place lamb shanks back into the pot, cover with water, and add aromats and salt.
  8. 8Place lamb shanks back into the pot, cover with water, and add aromats and salt.
  9. 9Place lamb shanks back into the pot, cover with water, and add aromats and salt.
  10. 10Boil for 2-3 hours on medium-high heat until almost falling off the bone. Remove any foamy layer that comes to the top while boiling.
  11. 11Boil for 2-3 hours on medium-high heat until almost falling off the bone. Remove any foamy layer that comes to the top while boiling.
  12. 12Boil for 2-3 hours on medium-high heat until almost falling off the bone. Remove any foamy layer that comes to the top while boiling.
  13. 13Place shanks on a plate, reserve the stock, and discard aromats.
  14. 14Place shanks on a plate, reserve the stock, and discard aromats.
  15. 15Place shanks on a plate, reserve the stock, and discard aromats.
  16. 16In the same pot, fry lamb mince for 5-7 minutes. Once golden, add mansaf spice and strained rice, mix well, and then add the reserved stock.
  17. 17In the same pot, fry lamb mince for 5-7 minutes. Once golden, add mansaf spice and strained rice, mix well, and then add the reserved stock.
  18. 18In the same pot, fry lamb mince for 5-7 minutes. Once golden, add mansaf spice and strained rice, mix well, and then add the reserved stock.
  19. 19The liquid should cover the rice by 1-2 cm. If there is not enough stock, top up with boiling water.
  20. 20The liquid should cover the rice by 1-2 cm. If there is not enough stock, top up with boiling water.
  21. 21The liquid should cover the rice by 1-2 cm. If there is not enough stock, top up with boiling water.
  22. 22Allow it to boil for 4-6 minutes, or until the water has evaporated and is just covering the rice by 2 mm.
  23. 23Allow it to boil for 4-6 minutes, or until the water has evaporated and is just covering the rice by 2 mm.
  24. 24Allow it to boil for 4-6 minutes, or until the water has evaporated and is just covering the rice by 2 mm.
  25. 25Cover with a lid and reduce heat to low. Steam for 30 minutes. Don't open the lid during this time.
  26. 26Cover with a lid and reduce heat to low. Steam for 30 minutes. Don't open the lid during this time.
  27. 27Cover with a lid and reduce heat to low. Steam for 30 minutes. Don't open the lid during this time.
  28. 28Fry halved almonds until golden.
  29. 29Fry halved almonds until golden.
  30. 30Fry halved almonds until golden.
  31. 31Serve rice, topped with shanks, almonds, and parsley.
  32. 32Serve rice, topped with shanks, almonds, and parsley.
  33. 33Serve rice, topped with shanks, almonds, and parsley.

Ingredients

  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 4 lamb shanks
  • 4 lamb shanks
  • 4 lamb shanks
  • 400 gr lamb mince meat
  • 400 gr lamb mince meat
  • 400 gr lamb mince meat
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 3 cardamom pods
  • 3 cardamom pods
  • 3 cardamom pods
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 large tablespoon mansaf spice
  • 1 large tablespoon mansaf spice
  • 1 large tablespoon mansaf spice
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp cardamom
  • 0.25 tsp cardamom
  • 0.25 tsp cardamom
  • 0.5 cup halved almonds
  • 0.5 cup halved almonds
  • 0.5 cup halved almonds
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped parsley
  • 2 salt
  • 2 salt
  • 2 salt
  • 2 water
  • 2 water
  • 2 water

Equipment

potbowltongswooden spoonplatelarge copper serving tray