Directions
- 1Soak basmati rice for 1 hour.
- 2Fry lamb shanks until caramelized, then set aside and season with salt.
- 3Place lamb shanks back into the pot, cover with water, and add aromats and salt.
- 4Boil 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.
- 5Place shanks on a plate, reserve the stock, and discard aromats.
- 6In 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.
- 7The liquid should cover the rice by 1-2 cm. If there is not enough stock, top up with boiling water.
- 8Allow it to boil for 4-6 minutes, or until the water has evaporated and is just covering the rice by 2 mm.
- 9Cover with a lid and reduce heat to low. Steam for 30 minutes. Don't open the lid during this time.
- 10Fry halved almonds until golden.
- 11Serve rice, topped with shanks, almonds, and parsley.
Ingredients
- 2 cups basmati rice
- 4 lamb shanks
- 400 gr lamb mince meat
- 1 cinnamon stick
- 1 bay leaf
- 3 cardamom pods
- 1 onion
- 1 large tablespoon mansaf spice
- 0.5 tsp cinnamon
- 0.5 tsp cumin
- 0.5 tsp black pepper
- 0.5 tsp coriander
- 0.25 tsp nutmeg
- 0.25 tsp cardamom
- 0.5 cup halved almonds
- 1 tbsp finely chopped parsley
- 2 salt
- 2 water
Equipment
potbowltongswooden spoonplatelarge copper serving tray
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