| Level: | Advanced |
| Total: | 10 hr |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Advanced |
| Total: | 10 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 4 lamb shanks
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chopped garlic
- 1 teaspoon ground turmeric
- 3 plum tomatoes, chopped
- 1 medium onion, chopped
- 1/4 bunch cilantro, chopped
- Salt and black pepper
- One 15-ounce can whole tomatoes, chopped
- 1/4 cup sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons crushed red pepper
- 1 teaspoon paprika
- 3 cups basmati rice, soaked overnight
- 3 cups reserved lamb stock (from cooking the lamb shanks)
- 1/2 cup vegetable oil
- 3 tablespoons saffron water
- 3 teaspoons Seven-Spice Mixture, recipe follows
- 2 teaspoons crushed cardamom pods
- Pinch saffron
- 1 large carrot, julienned
- 1/2 cup raisins
- 1/4 cup sliced almonds, optional
- 1/4 cup pistachios, optional
- 3 tablespoons oil
- 2 tablespoons sugar
- 1 teaspoon ground cardamom
- Pinch saffron
- 1 teaspoon black pepper
- 1 teaspoon ground black cardamom
- 1 teaspoon ground green cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Instructions
- For the lamb shanks: Place the lamb in a pressure cooker and cover with water by about 2 inches. Add the coriander, garlic, turmeric, plum tomatoes, onions, cilantro and 1 1/2 teaspoons each salt and pepper. Cook at 250 degrees F for about 20 minutes.
- Preheat the oven to 300 degrees F.
- Release the steam in the pressure cooker, then carefully open it and transfer the lamb to a large pot along with about 2 1/2 cups of lamb juice. Reserve the remaining juice for the rice.
- Add the canned tomatoes, sun-dried tomatoes, tomato paste, crushed red pepper, paprika and 1/2 teaspoon each salt and pepper; mix thoroughly. Transfer to the oven and bake for 20 minutes, adding lamb juice as needed so it doesn’t dry out.
- For the qabili palao rice: Preheat the oven to 400 degrees F.
- Boil the rice in water until tender, about 10 minutes. Strain and return to the pot.
- Mix together the reserved lamb stock, oil and saffron water in a bowl and pour over the rice. Add the Seven-Spice Mixture, cardamom pods and saffron; mix thoroughly. Cover with foil and bake for 20 to 25 minutes.
- For the rice topping: Meanwhile, bring 1/2 cup water to a boil in a pan. Add the carrots and cook, stirring, for 2 minutes. Add the raisins, almonds and pistachios if using, oil, sugar, ground cardamom and saffron; mix well. Reduce the heat and simmer for 2 to 3 minutes.
- Place about half of the rice on a platter and arrange the lamb shanks on top. Cover with the remaining rice and top with the carrot mixture.
- Mix together the black pepper, black cardamom, green cardamom, cinnamon, cloves, coriander and cumin in a bowl.
Reviews
I have eaten a lot of qabili/kabuli pulao and this version is delicious. The seven-spice mixture is integral to this dish and spot on. Husband loved the spicy tomato sauce on the shanks, although I did cook the mixture on the stove into more of a paste before smearing it onto the shanks as I was worried about the tomatoes not breaking down. I thought the turmeric and saffron might be too much together, but it didn’t change the flavor profile, just the color of the rice. Thanks for the recipe!
Good blessing to you. I chose this to try on a whim. The order for my lamb shanks was short and I stayed late at work – I had to change a few things with what I had. Most of the items and a few hours short- story of my life.
Still delish.
I pan seared my seasoned lamb shanks and a lamb chop ( it’s what they had). I added whole canned tomatoes instead of plum fresh tomatoes and another can of chopped tomatoes. I did not have turmeric also only had one type of the other herbs. I added the carrots with celery and rosemary and golden raisins into the roasting pan. There was a touch of Marsala – I put in. I placed it on high (500 degrees) for an 1/2 hour and roasted at 200 degrees for another 2 1/2 hours. I made the rice with very little broth. And it was served together- it was a hit even for my picky eater.