4 lamb shanks
500 gms basmati rice
2 dried limes, finely chopped
250 gms fresh tomatoes
1 cup onion, diced
50 gms garlic, diced
1/2 tsp salt
1 tbsp fresh coriander, chopped
1/2 cup sultanas
1/2 cup slivered almonds
50 ml olive oil
2 tbsp kabsa spice mix (or 1 tsp cardamom seed, 1 tsp black pepper, 1 tsp cumin)
250 gms fresh tomatoes, skinned
100 gms fresh mint leaves
50 gms green chilli pepper
In a heated saucepan, add onions and garlic and saute for 5 minutes. Add shanks and cook for a further 5 minutes, making sure to seal all sides.
Add rice and saute for about 3 minutes before adding tomato, spices, salt and limes. Cover rice mixture with water and bring to boil before turning heat down and simmering for 15-20 minutes.
Take off heat and stir in sultanas and almonds. Place the lid on saucepan and leave to sit for 10 minutes.
While leaving rice and lamb to sit, mix together all sauce ingredients in a separate dish.
Serve together with flatbread.