Ingredients
Lamb:
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Lamb shoulder, bone in 3 kg
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Lamb leg, boneless 1 kg
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Cinnamon, sticks 18 g
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Cardamom pods 13 g
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Dried lemon 3 pc
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Water 5 l
Rice:
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Basmati rice, washed 700 g
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Saffron 1 g
Presentation:
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Cashew nuts, toasted 100 g
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Zaatar leaves fresh 5 g
Preparation
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Lamb:
- Wash the lamb meat thoroughly with cold water then pat dry with paper towel.
- Rub the Knorr Professional Crispy Coating Mix Marinade on the lamb and marinade in the fridge for 4 hours or more.
- In a pot heat the Rafhan Corn Oil and toast of the cinnamon, cardamom and dried lemon till fragrant.
- Place the lamb in the pot and cover with water, and cover with lid.
- Simmer for 2 hours till tender and skim the scum every few minutes.
- Once tender remove the lamb and reserve the stock.
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Rice:
- Cook the rice with saffron and 1.2 liter of the Knorr Professional Chicken Stock Powder.
- Bring to the boil, then turn down to a simmer, cover with a lid and cook for 10min, then turn off the heat and steam for 10 more minutes.
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Presentation:
- Shred the boneless lamb and mix through the rice.
- Plate the rice on a platter, rest the shoulder on the rice and garnish with cashew and Zaatar.
