Omani lamb qubooli
This slow-cooked lamb shanks recipe is served with baharat-spiced rice and served with a chickpea and raisin topping.
Ingredients
For the baharat spice blend
- 50²µ/1¾´Ç³ú whole black peppercorns
- 35²µ/1¼´Ç³ú cardamom pods
- 20g/¾oz whole nutmeg
- 50²µ/1¾´Ç³ú cinnamon sticks
- 25g/1oz cloves
- 75²µ/2½´Ç³ú cumin seeds
- 50²µ/1¾´Ç³ú coriander seeds
For the saffron raisins
For the shanks
- 4 tbsp vegetable oil, for frying
- 1 onion, thinly sliced
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp coriander seeds
- 1 tbsp freshly ground black pepper
- 1 tbsp ground cumin
- 1 tbsp dried chilies
- 1 tbsp baharat spice blend (see above or use shop bought)
- 1 tbsp cardamom pods
- 1 tbsp cloves
- 6 bay leaves
- 2 dried limes, pierced
- 2 cinnamon sticks
- 4 lamb shanks (300g/10½oz each)
- pinch salt
For the rice
- 2 tbsp vegetable oil, for frying
- 2 onion, sliced
- 1 tbsp baharat spice blend (see above or use shop bought)
- 660g/1lb 7oz rice
To serve
- 400g tin chickpeas, drained and rinsed
- 50²µ/1¾´Ç³ú cashew nuts
- 400g tinned chickpeas
- handful fresh coriander, chopped, to garnish
- pomegranate seeds, to garnish
Method
To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year.
To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water).
To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden.
Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour.
After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes.
To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside.
By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes.
Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy.
Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve.