Back to 6 servings Lamb 6 lamb shanks, bone-in, about 2 kg total; shoulder pieces also work 2 teaspoons salt, for rubbing the lamb 3 cinnamon sticks, fresh if possible 6 green cardamom pods, whole 3 bay leaves 8 whole cloves 8 allspice berries, optional 8 black peppercorns, optional, whole Rice 4 cups basmati rice, high quality, aged if possible 6 cups lamb broth, from the braise, or store-bought 1.5 teaspoons salt, for the rice 4 tablespoons vegetable oil, for the rice 1 teaspoon turmeric powder Garnish 0.75 cup slivered almonds 1 tablespoon vegetable oil, for frying the almonds 0.5 cup raisins, gold or brown 0.25 cup parsley, finely chopped
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1 Step 1: Rub the lamb all over with the salt, rinse well, then cover with water in a large pot. Bring to a boil and cook for about 10 minutes, skimming off the foam that rises.2 Step 2: Add the cinnamon, cardamom, bay leaves, cloves, allspice and peppercorns. Cover and simmer at a low rolling boil for 1 to 2 hours, topping up the water so the lamb stays submerged, until the meat is tender but still holds together. A pressure cooker takes about 45 minutes at high pressure after the spices are added.3 Step 3: Transfer the tender lamb to an oven-safe dish. Strain the broth, set 6 cups aside for the rice, and add 2 ladles of the broth to the dish.4 Step 4: Cover the dish tightly with foil and roast at 400°F (200°C) for 2 to 3 hours. Remove the foil for the last 10 minutes and broil the top until golden.5 Step 5: Wash the rice in several changes of water until the water runs clear, then drain. Combine the 6 cups broth, 1.5 teaspoons salt, the oil and turmeric in a pot and taste that it is well seasoned.6 Step 6: Add the rice to the broth, bring to a rolling boil over medium heat and boil for 3 minutes. Cover, reduce to low and cook for 20 minutes without lifting the lid.7 Step 7: Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork.8 Step 8: Heat 1 tablespoon oil in a skillet and add the slivered almonds. Stir nonstop until they turn golden brown, then scoop them into a bowl. Put the raisins in the same skillet and warm them for a few minutes, until they swell and soften.9 Step 9: Pile the rice onto a big serving platter and set the lamb over it. Top with the fried almonds, the raisins and chopped parsley. Serve alongside a stew or a salad.getsaucepan.com/r/f8a45075-47c4-5c02-aa56-703ee1ce5d00
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