+

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:

Presentation:

  • Cashew nuts, toasted 100 g
  • Zaatar leaves fresh 5 g
  1. Lamb:

    • Wash the lamb meat thoroughly with cold water then pat dry with paper towel.
    • Rub the Knorr 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.
  2. Rice:

    • Cook the rice with saffron and 1.2 liter of the Knorr 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.
  3. 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.
+