Lamb Shank Mansaf
Experience the flavours of the middle eastern cuisine in one dish.
Equipment
- 2-3 Pots
Ingredients
Lamb shanks
- 4 Lamb shanks
- 1 Cinnamon stick
- 2 Chicken stock cubes
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tbsp Mixed spice
- 1 tbsp paprika
- 4 Bay leafs
- 1 Brown onion
- 1 Garlic bulb
Safron rice
- 1 pinch Safron
- 3 tbsp Boiling water
- 2 cups Sella basmati rice
- 6 cups Lamb stock (liquid the lamb shanks were cooked in)
Toasted almonds
- 1 tbsp Ghee (or butter)
- ⅔ cup Slithered almonds
Garnish
- ⅓ cup Pomegranate seeds
- ⅓ cup Parsley (thinly sliced)
Instructions
Lamb Shanks
- Brown the lamb shanks in a pot. Add all the herbs, spices, aromatics and water into a pot and bring to the boil. Allow to simmer on medium heat for two hours or until lamb falls off the bone. Remove the meat from the bone and set aside the liquid to use at a later stage for the rice.
Safron Rice
- Place the saffron into a bowl with the boiling water and allow to infuse. Add this to the rice. Prepare the Sela rice as per packet instructions. Use the liquid that the shanks were cooked in to the rice.
Toasted Almonds
- Add the ghee to a pot and toast the almods until golden. Place onto a paper towel to remove excess butter.
Assembly
- Begin by layering the rice and then the lamb. Follow this by layered the toasted almonds on top. Garnish with fresh pomegranate and parlsey.