Biryani Lamb Mansaf

Ingredienser

Biryani Spiced Lamb Mansaf

For the stock:

6 Iamb shanks, frenched @akarmeats

1 onion quartered

2 bay leaves

2 star anise

2 cinnamon sticks

1 teaspoon mansaf spice

1 teaspoon biryani spice

2 beef stock cubes

1 teaspoon salt

For the rice:

2 cups basmati sella rice

1 diced onion

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon mansaf spice

1 tablespoon biryani spice

1 teaspoon ghee

Pinch of saffron

Salt to taste, if needed

To brush the shanks for roasting:

1 teaspoon biryani spice

1 teaspoon mansaf spice

1/4 cup olive oil

Garnish: (prepare in advance)

1/2 cup toasted almonds

1/2 cup sultanas or raisins, tossed in olive oil until pump

Fremgangsmåte

In a large pot, seal your shanks in some oil on each side, add the aromatics. Cover with cold water & bring to the boil, skim the surface a few times to get rid of the froth. Cook for 2.5 hours. Remove the shanks & place in an oven dish to keep warm and strain stock. Reserve stock.

Combine the 1/4 cup olive oil with the mansaf spice & biryani spice. Brush the spiced oil mix all over the shanks. Roast in a slow oven (150c) covered while you start on the rice. (Approx 30min)

In a pot melt the ghee, cook a the diced onion for a few minutes until translucent. Add the garlic, ginger, spices & saffron. Stir until fragrant.

Add the basmati & mix. Add 3.5 cups of the reserved stock & bring to the boil, taste for salt. Put the lid on & adjust heat to lowest & cover. Cook for 20 minutes.

To assemble - spread the rice onto a platter, arrange the Iamb shanks (can be shredded too) - garnish with sultanas/currants, toasted almonds & parsley.