Savory Afghani Baked Lamb & Rice

Savory Afghani Baked Lamb & Rice

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This delicious rice bake is quite possibly the best. The mix of spices complement the tender braised lamb which falls apart at the touch of a fork. The rice is spicy and crispy, the perfect offset to the soft veggies.

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • Lamb
  • 2 bone-in lamb shanks
  • 1 C. red wine, dry
  • 3 Tbs. soy sauce
  • 8 cloves, whole
  • 4 star anise
  • 4 garlic cloves
  • 2 bay leaves
  • 1 stick of cinnamon
  • 1 tsp. fresh cracked black pepper
  • 1 tsp. cumin, seeds
  • Rice
  • 2 C. basmati rice
  • 1 yellow onion, finely chopped
  • 1 C. carrots, thinly sliced
  • ¼ C. raisins
  • 1 tsp. cumin, powder
  • Saffron, pinch
  • Salt and pepper to taste
  • Olive oil for cooking.

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Directions

Place all of the lamb ingredients in a large pot and about a cup of water (so that the shanks are just covered). Bring the mixture to a boil and then reduce to a simmer. Let this simmer for 2 hours until the meat is tender enough to fall off of the bone. Save 2 ½ cups of the broth, strain the rest.

In a large skillet, saute the onions and cumin for about 15 minutes until they’re tender and translucent. Puree the onion in a food processor and set aside. In the same skillet saute the carrots and raisins. Rinse the rice until the water runs clear. Add a bit more olive oil to the skillet and saute the rice. Add the rest of the seasonings (save the saffron) and cook for about three minutes. Add about three cups of water and bring the rice to a boil. Drain the water. In a casserole dish, combine the rice mixture, onion puree, braising broth, and the crushed saffron. Fold in the lamb meat and bake the dish for 45 minutes.


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