Arabic Spiced Lamb Shanks with Basmati Rice
Ingredients
- 6 lamb shanks
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon cardamom
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons corn oil
- 2 large onions, sliced
- 4 garlic cloves, sliced
- 2 green bell peppers, sliced
- 1 large carrot, diced
- 2 large tomatoes, chopped
Rice mixture
- 4 cups basmati rice
- 4 tablespoons oil
- 4 mastic gums
- 4 cardamom pods
- 1 cinnamon stick
- 6 cups water or broth
Preparation
Place the lamb shanks in a wide dish and add the cumin, coriander, cardamom, paprika, salt, and pepper, then rub the shanks well with the spices to coat them thoroughly.
In a wide skillet, heat the corn oil over medium heat, add the lamb shanks, and cook until the bottom browns and they release from the pan.
Using tongs, turn the shanks to brown on all sides until golden and dry, then remove them and set aside on a plate.
Add the sliced onions to the skillet and stir for 2 minutes until softened.
Add the sliced garlic, sliced green peppers, diced carrot, and chopped tomatoes, and stir for 1 to 2 minutes.
Add a little water, return the lamb shanks to the skillet, cover, and let cook until the lamb is fully cooked.
Meanwhile, place a piece of charcoal over medium heat until it becomes red-hot embers.
For the rice, wash the rice several times and soak it for 30 minutes.
In a thick-bottomed pot with high sides, heat the oil over medium heat, add the mastic gums, cardamom pods, and cinnamon stick, and stir until the mastic dissolves.
Drain the rice and add it to the pot with the spices, stir gently several times to allow the rice to absorb the flavors.
Add the water or broth, bring to a boil, and cook vigorously for 5 minutes or until most of the water is absorbed.
Place the lamb shanks on top of the rice, create a small foil cup in the center, add a little oil to the foil cup, and place the hot charcoal inside.
Arrange the vegetables that were cooked with the lamb around the shanks over the rice, quickly cover the pot, and let the rice cook on very low heat for 25 to 30 minutes until fully cooked.
Serving
Remove the lid from the pot, take out the foil cup with the charcoal and discard it.
Remove the lamb shanks, spoon the rice into a large serving dish, and arrange the lamb shanks on top, then serve immediately.
