Lamb Shanks with Rice
Ingredients
| 400g Shank Meat cut in cubes |
| 1 ½ cup Long grain rice (Soak in hot water for about an hour) |
| Onions diced |
| 1 cup Cooked Chickpeas |
| 1 ½ tsp Sami's Kitchen "Shawarma Blend" |
| ½ tsp Ground caraway |
| 1 Quill Cinnamon |
| 2 Bay Leaves |
| 4 Tbsp Cooking oil |
| Salt to taste |
| 1 ½ Litre Water |
Directions
- 1
- Heat oil in a pan, add onion and cook until lightly coloured, add meat cubes and cook until brown, add chickpeas and mix well, season with salt and spices, cover with water add cinnamon quill and bay leaves and leave to cook until meat is tender.
- 2
- Discard the cinnamon quill and bay leaves.
- 3
- Drain water from rice and add to the meat and cook on high first then reduce to low heat until rice is well cooked.
- 4
- Serve with natural yoghurt.
- 5
- P.S. If you think that the remaining stock is more than what the rice would need to cook, then take some out and save aside.
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