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 :
- Lamb Broth
- Rub Lamb Shank with Turmeric.
- Rinse with Water.
- In a large pot of boiling water, add Lamb Shank.
- Scoop away excess fat.
- Add Cinnamon Stick, Dry Lemon, Clove,Black Pepper Seed, Cardamom, Onion& Garlic.
- Season with Salt, AJI-NO-MOTO® & AJI-SHIO® Flavoured Pepper.
- Simmer for 45 minutes.
- Scoop out Lamb Shank.
Rice
- In a pot, fry Onion, Cinnamon Stick, Dry Lemon, Clove,Black Pepper Seed& Cardamom with Oil.
- Scoop in LambBroth & bring to a boil.
- Add in Washed Rice.
- Cook on low heat for 30minute with lid on.
- Roast Lamb
- In a large bowl, add Tomato Juice, Paprika&Cumin.
- Season with AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
- Mix evenly &rub onto Lamb Shank.
- Roast in oven 200°c for 10minutes.
Topping
- Fry Onion & Yellow Lentil in a pan.
- Add Tomato, Chickpeas ,Potato & apricot
- Add Arabic Spices & scoop in Lamb Broth.
- Season with AJI-NO-MOTO®.
- Simmer for 30 minutes.
Serve
- Layer Rice, Topping & Lamb Shank.
- Garnish with Parsley
