Ingredients
Lamb:
-
Lamb shoulder, bone in 3 kg
-
Lamb leg, boneless 1 kg
-
Cinnamon, sticks 18 g
-
Cardamom pods 13 g
-
Dried lemon 3 pc
-
Water 5 l
Rice:
-
Basmati rice, washed 700 g
-
Saffron 1 g
Presentation:
-
Cashew nuts, toasted 100 g
-
Zaatar leaves fresh 5 g
Preparation
-
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.
-
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.
-
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.