For the rice: pre-soak in 2 and a half cups of water, preferably the night before.
- 1 and a half cups rice
- 1 tbsp olive oil
- 1 and a half cups water
- 1 and a half tsp salt
- 1/2 cup stock
Carrot and raisin mix
- 2 carrots
- 1/2 cup raisins
- handful slivered almonds (pre-soaked in water for a few hours to soften)
- 1 tsp cardamom
- 1 tsp sugar
- 1/2 cup olive oil
- 1/2 kg lamb shanks
- 1 tsp salt
- 4 cups water
Place the 4 cups of water in a pressure cooker, then add the shanks and 1 tsp of salt and cook for 20 minutes. Set aside.
Peel and cut carrots to small matchstick-size, then fry in the half cup of olive oil. When tender, add raisins for around 30 seconds and drain oil. Place carrots and raisins on a separate plate and add the almonds, sprinkle 1 teaspoon of sugar and cardamom on to the carrots and raisins and set aside.
In a pot add 3 tbsp olive oil on high heat, drain the rice and add to the oil, followed by 1 and a half tsp of salt and immediately adding the 1 and a half cups of water and half a cup of the stock, removing the fat/oil. Cook for approximately 10-15 min. When the water has drained, turn heat to low.
Place the shanks on top of the rice to one side and the carrot and raisin mix on one side. Place a cloth between the pot and the lid of the pot to absorb any excess moisture, continue to cook on lowest heat for another 20 minutes.
Place carrot and raisins on a separate plate. Place the shanks on a serving plate or platter then place rice on top followed by the carrot raisin mix.
- Brought to you by
- Zarifa Hameed of Zarifa’s Collection