CategoriesRecipes by

Aish & Lahem

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
    • 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