1 kilo lamb shanks off the bone (membrane removed ) @marble_meats
\n2 large eggplants thinly sliced (add salt and allow excess water to come out before shallow frying ) @fieldsoffruit__bankstown
\n2 potatoes thickly sliced( deep fried )
\n2 carrots roughly sliced
\n300g lamb mince (cooked) add 1tsp salt 1 tsp pepper to it .
\n2 tomatoes sliced
\n1 cup medium grain rice (soak an hour and wash)
\n1 cup taj par boiled basmati rice (soak an hour and wash)
\n1 tbs 7 slices
\n1 tbs salt
\n2 tbs kabseh or maqloubeh spices (I got mine done at @greenvalleyspicesbankstown , just ask them to make you a maqloubeh mix or use their kabseh spice .)<\/p>\n
Shallow fry eggplants and set aside , dark color better .
\nPan fry lamb shanks , then to a new pot add them in with @mimosspicebags spice bag , add water and bring to a boil then simmer on low heat covered for 2 hours .
\nRemove meat when cooked and reserve stock for the rice .
\nIn a shallow pot , add tomatoes , layer the eggplant , mince in the middle , layer potatoes then carrots , layer the lamb pieces .
\nMix the rice together with the kabseh or maqloubeh spices and salt and 7 spices .
\nAdd the rice in and press it down .
\nAdd dollops of butter in between and ladle in the lamb stock slowly until it\u2019s covering the rice about 2cm max .
\nBring to a boil then cover and lower heat and simmer like rice . This dish takes longer to cook so a very low heat for about an hour is ok .
\nServe with cucumber garlic yoghurt and Sahten .<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 kilo lamb shanks off the bone (membrane removed ) @marble_meats 2 large eggplants thinly sliced (add salt and allow excess water to come out before shallow frying ) @fieldsoffruit__bankstown 2 potatoes thickly sliced( deep fried ) 2 carrots roughly sliced 300g lamb mince (cooked) add 1tsp salt 1 tsp pepper to it .…<\/span><\/p>\n","protected":false},"author":1,"featured_media":27738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[82,7],"tags":[],"class_list":["post-27737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=27737"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27737\/revisions"}],"predecessor-version":[{"id":27739,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27737\/revisions\/27739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/27738"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=27737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=27737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=27737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}