Servings: 4 servings
Author: Marvellina
Print Recipe


  • 2 lamb shanks 1 lb each or lamb chops
  • 1/2 cup olive oil
  • 1/2 cup pine nuts
  • 1/2 cup blanched almonds
  • 1/2 tsp ground cardamon
  • 1 tsp baharat spice mix
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp freshly ground black pepper
  • 2 cups of uncooked rice
  • 2 Tbsp ground cardamon
  • 1 Tbsp ground black pepper
  • 1/2 Tbsp ground allspice
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground dry ginger
  • 1/2 Tbsp ground nutmeg


  • Heat olive oil in a wide saucepan and fry the pine nuts until golden. Remove with a slotted spoon and drain on paper towel. Fry the almonds in the same oil and drain them too on paper towel
  • Add the lamb shanks to the pan and seal on all sides, until the meat turns golden. Remove with a slotted spoon and save the oil
  • Transfer the meat to a different pan and cover with water. Add in all the spices and cook for 3 hours (less if you are using lamb chop), or until it is very tender and almost falls off the bone. Adjust seasoning towards the end of the cooking cycle. Strain and save the cooking liquid. Keep the meat warm
  • Fry the rice in the saved oil for a few minutes. Add 2 1/2 cups of the cooking liquid, bring to a boil, lower the heat, cover and cook for another 20 minutes until all the liquid is absorbed
  • To serve: Spread the rice on a large serving dish and arrange the meat on top. Sprinkle with the pine nuts and almonds and serve immediately with warm yogurt