Oriental Rice with Lamb Shanks

An easier version of lamb ouzi, this recipe comes from the Radisson Royal Hotel’s culinary team
Monday , 16 July 2012
Oriental Rice with Lamb Shanks
Oriental Rice with Lamb Shank

Oriental Rice with Lamb Shanks

Serves 4

1kg lamb shank
1 carrot
1 red onion
3 bay leaves
1 cinnamon stick
1tsp baharat spice mix (paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)
1tsp salt
300ml water

For the Oriental Rice
400g rice
200g lamb mince
120g chopped red onion
1L lamb stock 
2tbsp ghee
2tsp cinnamon powder
3tsp baharat spice mix
1tsp nutmeg
3 bay leaves
5 cardamom seeds
50g roasted cashew nut
50g roasted pine seeds

1. Mix the lamb shanks with the spices and salt, put it in deep tray with the carrot, onion, bay leaves, cinnamon stick and water, and roast in the oven at 180C for 60 minutes.
2. Heat the ghee in a pot over a medium heat and then sauté the onion and lamb mince until cooked through.
3. Add all the spices, stir for few minutes then add the lamb stock. When it starts to boil add the rice, stirring occasionally.
4. When the liquid reduces cover the pot and cook for a further 20 minutes on a low heat.
5. Put the oriental rice on a platter, top with the roasted lamb shanks and sprinkle with roasted nuts. Serve with yogurt.

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