Hello — after a long time, I tried this new dish that I loved very much and thought of sharing the recipe with you. The dish has a jolt of colours and flavours with indigenous ingredients. The spicy lamb shanks and the jewelled rice is a perfect combination like two peas in a pod. Try this out and indulge yourself in opulent piquancy!
—Ingredients—
Saffron Jewelled Rice
2 cups basmati rice
4 cups chicken or vegetable stock
1 medium onion, thinly sliced
2 pinches of saffron
1 medium carrot, julienned
3 tablespoons clarified butter
1/4 teaspoon cinnamon powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin powder
1 teaspoon fresh orange zest
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons pistachios, roughly chopped
2 tablespoons sliced or silvered almonds
4 tablespoons pomegranate arils
2 tablespoons pineapple, finely shopped
salt as needed
Handful of finely chopped fresh coriander leaves
2 tablespoon of warm water
Spicy Lamb Shanks
4 lamb shanks
3 small onions, roughly pulsed without water
2 well ripe tomatoes, roughly pulsed without water
4 cardamom pods
3 cinnamon sticks
5 cloves
2 tablespoons of ginger-garlic paste
1 teaspoon turmeric powder
2 tablespoon chilli powder
1 tablespoon cumin powder
2 tablespoons coriander powder
1 tablespoon freshly ground pepper
4 tablespoon plain yoghurt
1/2 tablespoon of garam masala
5 tablespoon oil
Salt as needed
Handful of finely chopped fresh coriander leaves
—Process—
Saffron Jewelled Rice
1. Rinse the basmati rice, soak it in cool water for 15 to 20 minutes and drain well.
2. In a small bowl add 2 tablespoons of warm water and saffron and set aside.
2. In a pressure cooker, heat the clarified butter; roast the almonds and transfer them to a small bowl.
3. Add the onion and carrots and sauté until they are soft.
4. Soak the cranberries and raisins in a hot water for 2 to 3 minutes and drain well.
5. Add in the salt, cinnamon and cumin powders, ground pepper, stock and soaked rice, cranberries and raisins.
6. Pressure cook them on high flame for 2 whistles.
7. Once the pressure is settled, open the pressure cooker and stir in the orange zest, roasted nuts, pistachios, pomegranate arils, pineapples and coriander leaves.
Spicy Lamb Shanks
1. Heat the oil in a large saucepan and add in the cardamom, cinnamon and cloves and sauté until it leaves the aroma.
2. Add the pulsed onions and cook until they’re golden brown, add in the ginger-garlic paste and sauté until the raw smell goes off.
3. Put in the lamb shanks and cook over high heat for 5 minutes, stirring constantly.
4. Add the turmeric, chilli, cumin, and coriander powders, freshly ground pepper, and salt and sauté for 2 to 3 minutes. Add the yoghurt and mix well.
5. Add in the pulsed tomatoes and give it a good stir. Cover the sauce pan and let it cook on a low flame until the oil separates.
6. Add hot water until the shanks are immersed completely, cover and cook in a low flame until the lamb is done.
7. Remove the shanks and let the liquid thickens for 8 to 10 minutes. Add in the shanks and cook for another 10 to 12 minutes.
8. Top it off with garam masala and coriander leaves and serve!
Loavesandfishez 