👨‍🍳 作り方

1. 1

   Make slits in the lamb shanks. In a bowl, combine garlic paste, ginger paste, baharat, ground coriander, black pepper, ground cumin, dried chilies, cardamom pods, cloves, bay leaves, pierced dried limes, cinnamon sticks, salt, and 2 tbsp olive oil. Rub this mixture all over the lamb shanks, ensuring it gets into the slits.

   💡 プロのコツ: Marinate overnight in the refrigerator for best flavor.
2. 2

   Sear the lamb shanks in a large saucepan over medium-high heat with 2 tbsp olive oil until browned on all sides. Add 1 sliced onion and cook for a few minutes until softened. Add 4.5 cups of reserved lamb stock water (or regular water if stock is not available), bring to a boil, then reduce heat, cover, and simmer for about 2-2.5 hours, or until the lamb is tender.

3. 3

   While the lamb is cooking, prepare the rice. In a small bowl, combine saffron threads and sugar. Grind them into a powder. Dissolve this mixture in 4 tbsp of warm water.

   💡 プロのコツ: Grinding saffron with sugar helps it go further.
4. 4

   In a separate pot, heat 2 tbsp olive oil over medium heat. Add the remaining sliced onion and sauté until golden brown. Add the rinsed and soaked basmati rice, stir to coat, then mix in the saffron-water mixture and toasted spices (if using whole spices, add them here).

   💡 プロのコツ: Toasting whole spices before adding them enhances their aroma.
5. 5

   Pour in the reserved lamb stock (or water) to cover the rice. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6. 6

   In a small pan, heat a little oil or butter and lightly fry the raisins and cashews until the raisins puff up and the cashews are golden. Set aside for garnish.

   💡 プロのコツ: Be careful not to burn the raisins and nuts.
7. 7

   Once the lamb is tender, remove the shanks from the pot. Fluff the cooked rice with a fork. Serve the rice on a platter, top with the lamb shanks, and garnish with the fried raisins, cashews, chopped cilantro, and pomegranate arils.

   💡 プロのコツ: Allow the lamb to rest for 10-15 minutes before serving.