Prep 20 m
Cook 1h : 40m


    1 tsp cinnamon

    1/2 tsp grounded cardamom

    1/2 tsp nutmeg

    1/4 tsp cumin

    11/2kg lamb shanks

    2 tbsp ghee

    3 medium onions, chopped

    2 garlic cloves, diced

    1kg rice

    5 cups lamb stock

    2 dried black lemons

    1/2 cup sultanas

    1 piece lit charcoal

    To serve

    Fried nuts, to garnish

    Parsley, to garnish

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Ingredient Substitution Guide


1. Preheat the oven to 180°C.

2. In a large bowl, mix all the spices with a little oil. Rub about half the mixture on the lamb.

3. Heat the ghee in a pan and sauté the onion and garlic until lightly golden. Add the lamb and cook on both sides until golden brown. Remove the lamb and set aside.

4. To the same pan, add the rice with the rest of the spice mixture. Add the stock, dried lemons and sultanas.

5. Once it boils, transfer everything to a baking dish and cover with foil. Prick holes in the foil with a fork and place the shanks on top. Cover again with foil and bake for 75 minutes.

6. When done, uncover and place a small bowl holding the lit charcoal in the dish. Sprinkle with butter or oil and replace the foil. Leave to rest so the rice absorbs the smoky flavour.

7. Serve the lamb on the rice garnished with nuts and chopped parsley.

Recipe courtesy of Chef Hanna Dib, Na3Na3, The Address Dubai Mall