Omani lamb qabooli

Guest chef recipe

Lamb shanks slow-cooked to perfection, accompanied by baharat-spiced rice and topped with a flavourful blend of chickpeas and raisins.

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Dina Macki
From Saturday Kitchen

Ingredients

For the baharat spice blend

  • 50g/1¾oz whole black peppercorns
  • 35g/1¼oz cardamom pods
  • 20g/¾oz whole nutmeg
  • 50g/1¾oz cinnamon sticks
  • 25g/1oz cloves
  • 75g/2½oz cumin seeds
  • 50g/1¾oz coriander seeds

For the saffron raisins

  • 1 tsp saffron
  • 1 tbsp caster sugar
  • 200g/7oz raisins or dried barberries

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
  • 50g/1¾oz cashew nuts
  • 400g tinned chickpeas
  • handful fresh coriander, chopped, to garnish
  • pomegranate seeds, to garnish