Aish & Lahem

Ingredients

6 pcs Lamb Shank
2 tsp Turmeric
3 pcs Cinnamon Stick
4 pcs Dry Lemon
4 pcs Cloves
6 pcs Black Pepper Seed
1 tbsp Salt
2 tbsp AJI-NO-MOTO®
1 tsp AJI-SHIO® Flavoured Pepper
1 tsp AJI-SHIO® Flavoured Black Pepper
5 cloves Garlic
7 pcs Onion
Topping
200g Chickpeas (Boiled)
4 pcs Potato
5 pcs Tomato
70g Yellow Lentil (Soaked)
1 tbsp Arabic Spices
100 g Dry Apricot
Rice
1kg Basmati Rice
3 pcs Onion
2 pcs Cinnamon Stick
3 pcs Dry Lemon
3 pcs Clove
6 pcs Black Pepper Seed
6 pcs Cardamom
1.3 l Water
RoastLamb
2 pcs Tomato Juice
1 tsp Paprika
1 tsp Cumin
1 tsp AJI-NO-MOTO®
1 tsp AJI-SHIO® Flavoured Black Pepper
Garnish
Parsley

Steps :

  1. Lamb Broth
  2. Rub Lamb Shank with Turmeric.
  3. Rinse with Water.
  4. In a large pot of boiling water, add Lamb Shank.
  5. Scoop away excess fat.
  6. Add Cinnamon Stick, Dry Lemon, Clove,Black Pepper Seed, Cardamom, Onion& Garlic.
  7. Season with Salt, AJI-NO-MOTO® & AJI-SHIO® Flavoured Pepper.
  8. Simmer for 45 minutes.
  9. Scoop out Lamb Shank.

Rice

  1. In a pot, fry Onion, Cinnamon Stick, Dry Lemon, Clove,Black Pepper Seed& Cardamom with Oil.
  2. Scoop in LambBroth & bring to a boil.
  3. Add in Washed Rice.
  4. Cook on low heat for 30minute with lid on.
  5. Roast Lamb
  6. In a large bowl, add Tomato Juice, Paprika&Cumin.
  7. Season with AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
  8. Mix evenly &rub onto Lamb Shank.
  9. Roast in oven 200°c for 10minutes.

Topping

  1. Fry Onion & Yellow Lentil in a pan.
  2. Add Tomato, Chickpeas ,Potato & apricot
  3. Add Arabic Spices & scoop in Lamb Broth.
  4. Season with AJI-NO-MOTO®.
  5. Simmer for 30 minutes.

Serve

  1. Layer Rice, Topping & Lamb Shank.
  2. Garnish with Parsley

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