Dina Macki served up tasty Omani lamb qabooli (lamb shanks with baharat-spiced rice) on Saturday Kitchen.

The ingredients for the baharat spice blend are: 50g whole black peppercorns, 35g cardamom pods, 20g whole nutmeg, 50g cinnamon sticks, 25g cloves, 75g cumin seeds and 50g coriander seeds.

For the saffron raisins: 1 tsp saffron, 1 tbsp caster sugar and 200g 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 each) and 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) and 660g rice.

To serve: 400g tin chickpeas, drained and rinsed, 50g cashew nuts, 400g tinned chickpeas, handful fresh coriander, chopped, to garnish and pomegranate seeds, to garnish.

See more recipes by Dina in the book titled: Bahari: Recipes From an Omani Kitchen and Beyond available from Amazon now.