Lamb Fatteh with Rice and Bread
Ingredients
- 6 lamb shanks
- 1 large onion, chopped
- 1 large cinnamon stick
- 5-8 cardamom pods
- 8-10 black peppercorns
- 1 bay leaf
- 2 teaspoons salt
- 2 loaves Arabic bread
Top layer
- 2 cups basmati rice
- 3 cups water
- 2 teaspoons salt
- 3 tablespoons corn oil or ghee
- 2 tablespoons chopped parsley
Sauce
- 2 tablespoons oil or ghee
- 1 head garlic, crushed
- 1/2 cup vinegar
- 1/4 teaspoon salt
- 1/4 cup tomato paste
Preparation
In a deep pot, place the lamb shanks, add water to cover the meat, let it boil on high heat and remove the foam that forms on the surface
Add the onion, cinnamon, cardamom, bay leaf, pepper, and salt, let the meat boil on medium heat until well cooked for 50-60 minutes, then remove the lamb shanks, strain the broth and keep it hot
Heat 2-3 tablespoons of ghee in a wide skillet, place the boiled lamb shanks in the skillet, turn them on all sides until golden brown and keep them hot
Cut the bread into small squares, heat corn oil in a deep skillet and fry the bread until golden brown, then set aside
For the top layer, soak the rice in warm water for about 15 minutes
In a deep pot, place water, salt, and oil, let it boil then add the rice and let it boil for 2-3 minutes, cover the pot and let it cook on low heat for 12-15 minutes until the rice is done
For the sauce, in a medium skillet heat oil or ghee, add garlic and stir until golden, then add vinegar, salt, and tomato paste, let it boil for 1-2 minutes
Prepare a high-edged oven dish, place the fried bread in the dish, add about a cup of hot broth until the bread absorbs it, add about a tablespoon of the sauce, place the hot rice on top of the bread, then place the lamb shanks on the rice, spread the remaining sauce over the lamb shanks, sprinkle some parsley and serve hot
Tips
You can add chili to the sauce for those who like it spicy, using crushed or liquid chili
