Aish and Lahem

Ingredients

  • 6 pcs lamb shank
  • 2 tsp turmeric
  • 3 cinnamon sticks
  • 4 dry lemon
  • 4 cloves
  • 6 black pepper seed
  • 1 tbsp salt
  • 2 tbsps AJI-NO-MOTO® (MSG)
  • 1 tsp AJI-SHIO® Flavoured Pepper
  • 1 tsp AJI-SHIO® Flavoured Black Pepper or pepper
  • 5 cloves garlic
  • 7 small onions
  • 1tsp AJI-SHIO® Flavoured Black Pepper or pepper
  • Parsley for garnish

For toppings

  • 1 cup chickpeas, boiled
  • 4 potatoes
  • 5 tomatoes
  • 2 ounces (70g) yellow lentils, soaked
  • 1 tbsp Arabic spices
  • 30 ounces (100g) dry apricot

For rice

  • 2 pounds (1kg) Basmati Rice
  • 3 onions
  • 2 cinnamon sticks
  • 3 dry lemon
  • 3 cloves
  • 6 black pepper seed
  • 6 cardamom
  • 6 cups (1.3L) water

For sauce

  • 2 tomato's juice
  • 1 tsp paprika powder
  • 1 tsp cumin
  • 1 tsp AJI-NO-MOTO® (MSG)

Directions

Lamb broth

  1. Rub lamb shank with turmeric and rinse with water.

  2. In a large pot of boiling water, add lamb shank.

  3. Scoop away excess fat.

  4. Add cinnamon stick, dry lemon, clove, black pepper seed, cardamom, onion and garlic.

  5. Season with salt, AJI-NO-MOTO® and AJI-SHIO® Flavoured Pepper.

  6. After simmering for 45 minutes, scoop out lamb shank.

Rice

  1. In a pot, fry onion, cinnamon stick, dry lemon, clove, black pepper seed and cardamom with oil.

  2. Scoop in lamb broth and boil.

  3. Add in washed rice.

  4. Cook on low heat for 30 minutes with lid on.

Sauce

  1. In a large bowl, add tomato juice, paprika and cumin.

  2. Season with AJI-NO-MOTO® and AJI-SHIO® Flavoured Black Pepper.

  3. Mix evenly and rub onto lamb shank, and roast in oven 200℃/390F for 10 minutes.

Toppings

  1. Fry onion and yellow lentil in a pan.

  2. Add tomato, chickpeas, potato, apricot, Arabic spices and scoop in lamb broth.

  3. Season with AJI-NO-MOTO® and simmer for 30 minutes.

Serve

  1. Layer rice, topping and lamb shank.

  2. Garnish with parsley and serve!

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