Dina Macki served up tasty Omani lamb qabooli (lamb shanks with baharat-spiced rice) on Saturday Kitchen.<\/p>\n
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.<\/p>\n
For the saffron raisins: 1 tsp saffron, 1 tbsp caster sugar and 200g raisins or dried barberries.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n