Afghan Lamb Shank Palau

Ingredients

• 1.5 kg Lamb shanks (Use bone-in lamb shanks; cut into serving portions if needed.)
• 2 cup Rice (The source says 2 glasses; use approximately 2 standard cups. Rinse well before cooking.)
• Cooking oil (As needed for browning the onions, lamb, carrots, and raisins.)
• 2 Medium onions (Finely chopped.)
• Salt (To taste.)
• 0.5 tsp Turmeric
• 0.5 tsp Black pepper
• 2 L Boiling water (Have additional hot water available if needed while cooking the rice.)
• Julienned carrots (As desired; approximately 100 g is suitable for garnish.)
• Raisins (As desired; approximately 100 g is suitable for garnish.)
• 1 bulb Garlic (Optional, added during the final steaming stage; use a small whole bulb or several cloves.)
• Ground red pepper (A small amount, optional; mentioned in the transcript as an additional seasoning.)
• Cumin (Optional; sprinkle over the rice according to taste, as mentioned in the transcript.)
• Cardamom (Optional; the transcript says it enhances the flavor.)

Steps

1. 1

   Rinse the rice under cool water until the water runs mostly clear. Finely chop the onions, julienne the carrots, and prepare the raisins and optional garlic and spices.

2. 2

   Heat a generous layer of oil in a large heavy pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until well browned and lightly golden, stirring frequently so they do not burn.

3. 3

   Add the lamb shanks to the browned onions. Sear and stir them until the surfaces are lightly browned.

4. 4

   Add the salt, turmeric, black pepper, and optional red pepper. Stir and fry the lamb and seasonings briefly until fragrant and the meat is coated.

5. 5

   Pour in the boiling water. Bring the liquid back to a boil, then cover the pot and simmer for about 45 minutes, or until the lamb is tender and easily pierced with a fork.

6. 6

   While the lamb cooks, heat a little oil in a skillet. Add the julienned carrots and sauté until slightly softened and lightly colored. Add the raisins and fry briefly until plump. Remove the carrot-raisin mixture and reserve the flavored oil for finishing, if desired.

7. 7

   When the lamb is tender, carefully remove the shanks from the broth and keep them covered and warm. Taste the broth and adjust the salt if necessary.

8. 8

   Add the rinsed rice to the hot lamb broth. Stir once, then add enough broth to cook the rice; the rice should be covered by liquid. Sprinkle in optional cumin and cardamom.

9. 9

   Bring the rice and broth to a boil. Cook uncovered until most of the liquid has been absorbed and the surface of the rice is visible, while the grains are still slightly firm in the center.

10. 10

    Gather the rice into a mound, make a few holes through it with the handle of a wooden spoon, and cover the pot tightly. Reduce the heat to low and steam for about 10 minutes, until the rice is tender and fluffy.

11. 11

    Return the lamb shanks to the top of the rice. Add the sautéed carrots and raisins, drizzle over the reserved garnish oil if using, and place the optional garlic bulb on top.

12. 12

    Cover and steam the completed palau for a final 10 minutes. Fluff the rice gently, then serve it on a large platter with the lamb shanks arranged over or alongside the rice and the carrots and raisins scattered on top.

Notes

The written ingredient list does not specify amounts for oil, carrots, or raisins; add these according to taste. The transcript additionally mentions optional red pepper, cumin, cardamom, and garlic. Keep the lamb covered while the rice finishes cooking so it stays moist.

Nutrition per serving

• main course
• Afghan
• rice dish
• lamb
• one-pot
• halal-friendly
• steamed
• festive