Hawaij Lamb Shanks With Rice
Ingredients
Hawaij spice blend:
3 tbsp Supreme Cumin Powder
3 tbsp Supreme Coriander Powder
2 tbsp Supreme Coarse Black Pepper
1 tbsp Supreme Clove Powder
1 tbsp Supreme Green Cardamom Powder
1 tsp Supreme Turmeric Powder
2 tbsp salt
Lamb shanks:
6 lamb shanks
½ cup oil
3 medium onions- peeled and sliced
1 bulb of garlic- peeled
8-10 green chillies – tops trimmed
4 Supreme Bay Leaves
2 3 inch Supreme Cinnamon stick
6 Black dried limes
4 tbsp hawaij spice blend
Water
Salt to taste
Rice:
1 tbsp ghee
3 ½ cups Lubna Sella Rice, washed
6 cups stock (from the lamb shanks)
2 black dried limes
Garnish:
Coriander leaves, roughly chopped
Sliced almonds toasted in ghee
Spicy sauce:
Leftover onions, green chillies and garlic from the lamb shank
200g roasted red pepper
Salt to taste
Garlic Sauce:
2 cups greek style yogurt
1 cup water
1 bulb of garlic- peeled and minced
Salt to taste
Kachumbar:
2 English cucumbers- finely chopped
3 medium red onions- finely chopped
Handful of coriander – finely chopped
Juice if 1 large lemon
Salt to taste
Method
Hawaij spice: Mix all the spices together to make hawaij spice blend
Lamb shanks:Sprinkle and rub hawaij spice blend all over the lamb shanks. Cover and marinate overnight in the fridge. (Leave the remaining spice blend aside).
Heat a large pot over high heat. Sear the lamb shanks on all sides then set aside. Turn the heating down to medium and add oil to the same pot add sliced onions and sauté until soft. Then add garlic, green chillies, dried black limes, cinnamon sticks and bay leaves. Cook for 2 minutes then add 4 tbsp of the hawaij spice blend. Cook for another 1 minute then add in the seared lamb shanks and enough water so the lamb shanks are fully submerged. Stir well and bring the water to a boil then cover and reduce heat to low and simmer until the lamb shanks are fully cooked (about 1-1 ½ hours). Preheat the over at 60°c. Once the lamb shanks are fully cooked, remove gently and place in a lined tray. Strain the stock (remember to reserve the stock and strained onion, green chillies and garlic) and pour 2 cups of stock over the lamb shanks. Cover the tray with foil and place in the oven to keep warm whilst you cook the rice.
Rice: Heat a pot over high heat. Add ghee and once melted add the washed rice. Mix well so the grains are coated in the ghee. Then add 6 cups of stock and the dried black limes. Stir well and bring to a boil. Turn the heat down to low and cover. Once all the water has been absorbed, stir the rice, turn the heat off and cover, this time with a clean tea towel wrapped around the underside of the lid. (This Is to prevent excess moisture dripping onto the rice). Steam for another 10 minutes.
Optional: give the rice and lamb shanks a smokey flavour; Heat a piece of charcoal and make a little bowl out of foil. Place the lamb shanks on top the rice and place the foil bowl in the middle. Add the heated coal in the bowl and drizzle a spoonful of oil over the coal. Cover with a lid and tea towel and smoke for 5 minutes.
Garlic sauce: Mix all the ingredients together and chill in the fridge.
Spicy sauce: Remove the whole spices from the strained stock so you will be left with garlic, onions and green chillies. Add to a blender or chopper along with roasted red pepper and blend until smooth. Season with salt if needed. Chill in the fridge.
Kachumbar: Mix all the ingredients together and chill in the fridge.
Assemble: Dish the rice onto a platter and place the lamb shanks on top. Garnish with chopped coriander and toasted almonds. Serve with garlic sauce, spicy sauce and kachumbar.
