Lamb and Rice

Core Ingredients

• Lamb: lamb shanks, 4 pieces of 400 to 450 g each (1,600 to 1,800 g)
• Lamb: local ghee, 3 tbsp (45 g)
• Lamb: large onions, sliced, 3 pieces (450 g)
• Lamb: tomatoes, finely chopped, 3 pieces (360 g)
• Lamb: garlic cloves, crushed, 6 cloves (30 g)
• Lamb: warm lamb stock, 500 ml (500 g)
• Marinade (24 hours, mandatory): plain yoghurt, ½ cup (100 g)
• Marinade: oil, as needed (20 g)
• Marinade: tomato paste, as needed (30 g)
• Marinade: harissa, 1 tbsp (20 g)
• Marinade: Emirati Meat Bzar, 1 tbsp (20 g)
• Marinade: ground black pepper, 1 tsp (3 g)
• Marinade: salt, to taste (about 8 g)
• Marinade: fresh ginger, grated, 1 tsp (5 g)
• Rice: basmati rice, soaked 1 hour, 3 cups (600 g)
• Rice: warm lamb stock or water, 4.5 cups (1,080 g)
• Rice: local ghee, 3 tbsp (45 g)
• Rice: salt, 1 tbsp (15 g)
• Rice: ground coriander, 1 tsp (3 g)
• Rice: ground cumin, 1 tsp (3 g)
• Rice: ground cardamom, 1 tsp (3 g)
• Rice: bay leaves, 3 leaves (1 g)
• Rice: saffron, 1 pinch in 30 ml warm water (0.5 g)
• Garnish: fried golden onions, 1 cup (80 g)
• Garnish: toasted almonds, ½ cup (60 g)
• Garnish: toasted cashews, ½ cup (60 g)
• Garnish: raisins, ¼ cup (35 g)

Traditional Method Outline

1. Marinate the shanks (24 hours, mandatory): Whisk together the yoghurt (100 g), oil (20 g), tomato paste (30 g), harissa (20 g), Emirati Meat Bzar (20 g), black pepper (3 g), salt and grated ginger (5 g) into a smooth paste. Score each shank lightly, then massage the marinade deep into the meat, covering every surface. Refrigerate, covered, for a full 24 hours. Do not shorten this stage; the full day is essential for tenderness and flavour.
2. Sear and build the base (12 to 15 min): Remove the shanks from the refrigerator 30 minutes before cooking. Heat the ghee (45 g) in a wide pan and sear the shanks 2 to 3 minutes per side until deeply golden (8 to 10 min total). Remove the shanks, then in the same ghee sweat the sliced onions 4 to 5 minutes until soft and golden, add the crushed garlic for 1 minute, then the chopped tomatoes and cook 3 to 4 minutes until they break down.
3. Load the combi oven (5 min): Arrange the shanks in a deep GN 1/1 (65 mm) pan, spread the onion and tomato base over them and pour in the warm lamb stock (500 ml). Cover tightly with a lid or foil for Stages 1 and 2, then uncover for Stages 3 and 4.
4. Oven programme: Stage 1, Combi Steam, 150°C, 80% humidity, 90 min. Stage 2, Combi Steam, 160°C, 60% humidity, 60 min. Stage 3, Hot Air, 170°C, 20% humidity, 30 min. Stage 4, Finishing (Hot Air), 200°C, 0% humidity, 8 to 10 min. Total about 3 hr 10 min. Target: fork-tender meat pulling from the bone, with a glazed, lightly caramelised surface. Rest the shanks 10 minutes, loosely covered, then strain and reserve the pan juices as sauce.
5. Rice, soak and bloom (1 hr soak, 10 min bloom): Soak the basmati rice (600 g) in cold water for 1 hour, then drain well. Meanwhile, dissolve the saffron (0.5 g) in 30 ml warm water and let it bloom for at least 10 minutes.
6. Temper the spices (2 to 3 min): In a heavy pot, melt the ghee (45 g) over medium heat. Add the bay leaves, ground coriander (3 g), cumin (3 g) and cardamom (3 g). Stir for 2 to 3 minutes until fragrant; do not let the ground spices darken.
7. Toast and simmer (15 to 18 min): Add the drained rice and stir gently for 2 minutes to coat every grain in the spiced ghee. Pour in the warm lamb stock (1,080 g) and salt (15 g), bring to a boil, then reduce to the lowest heat, cover and simmer 12 to 15 minutes until the liquid is fully absorbed.
8. Saffron and steam (10 min): Drizzle the bloomed saffron water over the rice in ribbons; do not stir. Cover with a tight lid (or a cloth under the lid) and steam on the lowest heat for 10 minutes. Rest 5 minutes off the heat, then fluff gently with a fork from the edges inward.
9. Assemble and garnish (5 min): Mound the saffron rice on a large platter, place the rested lamb shanks on top and spoon over the strained pan juices. Finish with the fried golden onions (80 g), toasted almonds (60 g), toasted cashews (60 g) and raisins (35 g).