Ingredients
- 3 lamb shanks (about 1 kg/2 lb)
- 1 large onion, sliced
- 10 whole cloves
- 1 cinnamon stick
- 5 cardamom pods
- 3 tablespoons ghee or oil
- 1 teaspoon crushed garlic
- 2 onions, thinly sliced, extra
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 3 cups (600 g/1¼ lb) long-grain rice
- ¼ teaspoon saffron threads
- currants and shelled pistachios, to garnish
Method
1. Put the lamb in a large pan with the onion, cloves, cinnamon stick, cardamom pods, 2 litres (64 fl oz) water and 1½ teaspoons salt. Bring to the boil. Simmer for 1–1½ hours, or until the meat is tender, occasionally skimming any scum off the surface. Remove the shanks from the cooking liquid, then cool slightly. Strain the remaining liquid into a large measuring jug—you need 1.25 litres (40 fl oz); if necessary, add some water.
2. Heat the ghee in a small pan, cook the garlic and extra onion gently until well reduced and just golden. Add the ground spices and ¼ teaspoon freshly ground black pepper.
3. Remove the meat from the shanks and cut into cubes. Put in a bowl with the onion and spice mixture.
4. Wash and drain the rice. Put half of it in a large saucepan with a well-fitting lid and cover with the onion and lamb mixture. Put the remaining rice on top. Cook the saffron threads in a dry frying pan over a low heat until dry and crisp, stirring constantly. Cool. Put the strands in a bowl and crush with the back of a spoon.
5. Add ¼ cup (60 ml/2 fl oz) water and dissolve. Gently pour the reserved cooking liquid and dissolved saffron into the saucepan with the rice and lamb mixture and bring to the boil. Cover, reduce the heat to very low and cook for 20 minutes. Remove the lid, then lightly fluff up the rice. Serve garnished with currants and pistachios.
