Ingredients
Spice Mix
- 1 tablespoon black peppercorn
- 1.5 tablespoon whole cloves
- 4 pods green cardamom
- 1 pod black cardamom
- 1 tablespoon black cumin seeds can substitute regular cumin seeds
- 2 cassia sticks can substitute cinnamon sticks
Lamb Stock
- 400 g red onion finely sliced
- ½ cup ghee
- 900 g lamb shank
- 4 cups water
- 1 1/12 tablespoon salt
- half of spice mix
Toppings
- 400 g carrots
- 2 tablespoon ghee
- 1 tablespoon sugar
- ½ cup sultanas
Instructions
Preparation
- Rinse and soak 500 g (2.5 cups) Sella Basmati rice for 60-90 minutes. Drain and set aside.
- Soak ½ cup of sultanas in water. Drain and set aside.
Spice Mix
- Toast 1 tablespoon black pepper, 1.5 teaspoon whole cloves, 3-5 green cardamom pods, 1-2 black cardamom pods, 1 tablespoon black cumin seeds, and 2 cassia sticks on medium heat for 1-2 minutes.
- Grind the toasted spices into a powder. You will use half for the stock and half when you cook the rice. Note: If you use pre-ground spices, do not toast them as they burn easily.
Lamb Stock
- Thinly slice 1-2 medium red onions (about 400g).
- Heat ½ ghee in a large pot. Fry onions until golden brown.
- Add 900 g (2 lbs) lamb shanks and sear lightly.
- Pour in 4 cups water, 1.5 tablespoon salt, and half your spice mix. Simmer covered for about an 1 hour and 15 minutes, until lamb is tender but not falling apart.
- Over a bowl, strain your stock and reserve about 900ml to cook the rice. Set lamb aside.
Toppings (Do While Stock Cooks)
- Julienne 400g of carrots.
- In a pan, heat 2 tablespoon ghee and sauté carrots in small batches. Add 1 tablespoon sugar to caramelize.
- Cook until softened but not mushy. Remove carrots from ghee mixture and leave the ghee in the pan for the next step.
- Add the drained ½ cup sultanas to the ghee, sauté briefly, then set aside.
Cooking
- In a heavy pot over medium heat, combine 900ml reserved stock, soaked rice, leftover ghee mixture from sautéing, salt to taste and half of the spice mixture that's left (¼ of total amount made). Stir to combine.
- Add the lamb shanks on top and cook covered until most liquid evaporates.
- Check on the rice after about 10 minutes and move things around a bit to distribute the stock to the bottom of the pot.
- Layer sautéed carrots and sultanas on top of the rice - do not stir to combine yet.
- Cover the pot with a clean kitchen cloth and top that with a lid. Steam on low heat for around 20–25 minutes until rice is fluffy.
- Serve hot. Leftovers reheat well and can be kept in the fridge for 2-3 days.
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