Spicy Lamb with Oriental Rice

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Authorbaidoone
RatingDifficultyIntermediate

Learn how to make Delicious spicy lamb shanks with oriental rice , following these simple recipe steps.

Yields6 Servings
Prep Time30 minsCook Time2 hrs 40 minsTotal Time3 hrs 10 mins

 3 cups "basmati" rice
 6 pieces lamb shanks
 1/4 cup corn oil
 1 teaspoon salt
 1/2 teaspoon black pepper
 2 bay leaves
 2 cinnamon sticks
 10 cardamom pods
 1 medium onion, chopped
 1 lbs (500 grams coarse ground meat)
 1 teaspoon salt
 1/2 teaspoon meat seasoning
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground cardamom
 Fried nuts, for garnish

1

Wash the rice several times, then soak it with water for 30 minutes.

2

Heat 3 tablespoons of oil in a medium saucepan, add lamb shanks, then stir it until golden. Add salt, pepper, bay leaves, cinnamon and cardamom. Immerse the meat in water and let it come to a boil, then reduce the heat and cover the pot. Leave it for two hours until the meat is completely cooked.

3

Heat the rest of the oil in a saucepan, add onions and stir until it wilts, then add the minced meat and stir until its water dries up. Sprinkle the salt, spices, cinnamon and ground cardamom, while stirring.

4

Drain the rice from the soaking water, add it to the meat mixture, and stir well.

5

Pour the broth and bring it to a strong boil, until holes appear on the surface of the rice, then reduce the heat and cover the saucepan for a period of 30-35 minutes, until it is completely cooked.

6

Pour the rice into a serving dish, spread the meat over the rice and garnish with the nuts.

Ingredients

 3 cups "basmati" rice
 6 pieces lamb shanks
 1/4 cup corn oil
 1 teaspoon salt
 1/2 teaspoon black pepper
 2 bay leaves
 2 cinnamon sticks
 10 cardamom pods
 1 medium onion, chopped
 1 lbs (500 grams coarse ground meat)
 1 teaspoon salt
 1/2 teaspoon meat seasoning
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground cardamom
 Fried nuts, for garnish

Directions

1

Wash the rice several times, then soak it with water for 30 minutes.

2

Heat 3 tablespoons of oil in a medium saucepan, add lamb shanks, then stir it until golden. Add salt, pepper, bay leaves, cinnamon and cardamom. Immerse the meat in water and let it come to a boil, then reduce the heat and cover the pot. Leave it for two hours until the meat is completely cooked.

3

Heat the rest of the oil in a saucepan, add onions and stir until it wilts, then add the minced meat and stir until its water dries up. Sprinkle the salt, spices, cinnamon and ground cardamom, while stirring.

4

Drain the rice from the soaking water, add it to the meat mixture, and stir well.

5

Pour the broth and bring it to a strong boil, until holes appear on the surface of the rice, then reduce the heat and cover the saucepan for a period of 30-35 minutes, until it is completely cooked.

6

Pour the rice into a serving dish, spread the meat over the rice and garnish with the nuts.

Spicy Lamb with Oriental Rice

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