Sticky spiced lamb shanks
This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in
Jewelled rice
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp butter
- 3 tbsp olive oil
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati ricerinsed and drained
- 1 heaped tbsp barberries or pomegranateseeds
- small pinch of saffron
- 1 tsp cumin seeds
- 2 onionsfinely sliced
Nutrition: per serving
- kcal434
- fat24g
- saturates6g
- carbs53g
- sugars8g
- fibre3g
- protein6g
- salt0.11glow
Method
step 1
Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
step 2
Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
step 3
To serve, remove whole spices if you like, and scatter the onions on top.
