MARIGOLD Lamb Shank Mandy Rice
3 tbsp (75gm) ghee
2 pcs (0.2gm) cardamom
1 pc (2gm) cinnamon stick
2 pcs (0.2gm) cloves
3 cloves (20gm) garlic, chopped
1-2 bulb (160gm – 320gm) onion, chopped
1-2 pc (30gm – 60gm) green chili, sliced
2 pinches (1gm) chilli powder
1/2 tbsp (8gm) Mandy spice mix
2 ½ tbsp (38gm) salt
3 (1.5kg) lamb shanks
14 cups (3L) water
1 can MARIGOLD Chef’s Selection Evaporated Milk
5 cups (1kg) Basmathi rice
2 pinches (0.5gm) turmeric powder, mix with a little water
2 tbsp (15gm) chopped coriander, for garnish
2 tbsp (30gm) pomegranate seeds, for garnish
2 tbsp (30gm) cashew nuts, for garnish
1 pc (40gm) green lime, sliced for garnish
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Soak Basmathi rice for 30 minutes and wash it.
Melt ghee and stir-fry cardamom, cinnamon, cloves, garlic, onions, green chili, chili powder and Mandy spice mix in a rice cooker.
Once fragrant, add lamb shanks, water and MARIGOLD Chef’s Selection Evaporated Milk.
Cover rice cooker and cook for 1 hour 40 minutes until meat is tender.
Remove lamb shanks and add in Basmathi rice.
Once rice is cooked, add in turmeric water and cover the rice cooker for a while.
Sear the outer part of the lamb shanks by placing them into another pan with a heated charcoal placed on a tin-foil cup. Pour oil onto the heated charcoal to release smoke.
Cover the pan for 15 minutes as the lamb shanks absorb the smoke.
Serve rice and lamb shanks garnished with coriander, pomegranate seeds, cashew nuts and green lime slices.
1. Rub lamb shank with Mandy spice mix before searing to add more flavour and enhance aroma of lamb shank.
2. Pressure cooker may be used to cut the cooking time shorter by 40 minutes.