Ingredients:
For the Lamb Shanks:
2 lamb shanks
1 large onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp turmeric
2 cups chicken or beef stock
1 tbsp olive oil
Salt and pepper, to taste
For the Spiced Rice:
2 cups basmati rice
4 cups water or stock
1/2 tsp turmeric
1/2 tsp cumin seeds
2 tbsp olive oil
1/4 cup slivered almonds, toasted
Fresh parsley or cilantro, chopped, for garnish
Instructions:
Prepare the Lamb Shanks:
Heat olive oil in a large pot over medium heat. Season lamb shanks with salt and pepper, then sear them until browned on all sides. Remove and set aside.
In the same pot, sauté the onion and garlic until softened. Add cumin, coriander, cinnamon, and turmeric, stirring for 1-2 minutes until fragrant.
Return the lamb shanks to the pot and pour in the stock. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the meat is tender and falling off the bone.
Cook the Spiced Rice:
Rinse basmati rice until the water runs clear. In a pot, heat olive oil and add cumin seeds and turmeric. Stir for 30 seconds.
Add rice and water (or stock) to the pot. Season with salt, bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes, or until the rice is fluffy and cooked through.
Toast the Almonds:
In a dry pan, toast slivered almonds until golden and fragrant. Set aside.
Assemble the Dish:
Spread the spiced rice on a large serving platter. Place the lamb shanks on top, spooning the cooking juices over the meat.
Garnish with toasted almonds and fresh parsley or cilantro.
Tips:
Serve with a side of yogurt sauce or cucumber raita for a refreshing accompaniment.
You can add raisins or dried apricots to the rice for a hint of sweetness.
This hearty and aromatic dish is perfect for special occasions or a comforting family dinner!