Lamb Mansaf

Lamb Mansaf Ingredients

2 kilos lamb shanks1 capsicum3 carrots2 maggi cubes3 cloves1 cinnamon stick2 bayleaves4 cardamom seeds2 tablesoons of mansaf spice1 tbs 7 spice1 large onion1 tbs of ghee1 dried lime1 tsp tumericTaj rice 2 cupspomegranate

Method

1. Place lamb shanks in a big pot fill with water (remember water will reduce after boiling for along time )2. Chop the onion in chunks and the capsicum a add to the water3. Add all the spices to the pot and the ghee and maggi stock cubes and let everything boil until the shanks are very tender (at this point you add no salt and if you feel like you need more water add to your liking)4. Take out shanks from the pot and leave aside. Then strain the shank broth from the spices and veggies in a colander. Grab a spoon and start mashing the veggies through the colander and into the shank broth thats for more flavour.5. julienne carrots and fry them in ghee for 5 minutes and leave aside. Now the pot is empty add 1 tbs of ghee add the rice fry it off for 2 minutes until coated with the ghee and then add a teaspoon of extra mansaf spice or add to your liking and then add 3 and ahalf cups of the mansaf broth to the rice and let it boil until cooked.6. After rice is done and served add the shanks ontop of rice and fry off nuts and add them ontop.7. Garnish with some chopped parsely when done and pomegranate and add the sauted carrots also .8. Serve next to tabbouleh salad or cucumber yoghurt dip