Middle-Eastern Braised Lamb Shanks with Rice Pilaf
and Cucumber Mint Yogurt
Braised lamb shanks are a Middle Eastern staple. These have been sous-vide for tender perfection. Paired with spiced rice and soothing cucumber mint yogurt, it's a feast of tradition!
Cals 1474 · Prot 180 · Carbs 93 · Fat 39
Gourmet
Global Eats
55 min
Braised lamb shanks are a Middle Eastern staple. These have been sous-vide for tender perfection. Paired with spiced rice and soothing cucumber mint yogurt, it's a feast of tradition!
Cals 1474 · Prot 180 · Carbs 93 · Fat 39
Gourmet
Global Eats
Ingredients
Lamb Shank
Lamb shank
2 Piece
Red onion
1 Piece
Carrot
1 Piece
Garlic cloves
2 Piece
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Cinnamon stick
1 Piece
Water
450 ML
Rice
Olive oil
1 Tbsp
Long grain rice
150 Grams
Arabic mix masala
2 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
300 ML
To serve
Almond slivers
2*
30 Grams
Lemon
1 Piece
Cucumber
1 Piece
Fresh mint
10 Grams
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 6167 / 1474 |
| Fats (g) | 39.2 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 93 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 8.7 |
| Proteins (g) | 180.4 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onions.
- Peel and roughly chop the carrot into medium chunks.
- Peel and leave the garlic cloves whole.
2 Make stew
- Heat a large pot over medium-high heat with a small drizzle of olive oil.
- Fry the lamb shanks for 3 min until lightly browned.
- Add the garlic, turmeric, coriander cumin powder, and half the onion, and fry for 2-3 min.
- Add the carrots, cinnamon stick, and measured water
- Bring to a boil, then cover and simmer for 40-45 min, flipping the lamb shanks in between.
- Once tender, remove the lid and reduce the sauce until thickened to your liking.
Tip! Got an Instant pot or pressure cooker? Cook the shanks on high pressure for 15 to 20 minutes.
3 Dry toast almonds
- Meanwhile, heat a large non-stick pot over medium heat (the same one you'll use to cook rice).
- Add the almond slivers with a small drizzle of olive oil.
- Gently fry until lightly golden in colour.
- Transfer to a small bowl and set aside.
- Reserve the pot.
4 Make rice
- Rinse and drain the rice.
- Return the same pot over medium-high heat with a small drizzle of olive oil.
- Fry the remaining onion until softened.
- Add the rice, arabic mix masala (spicy!), 1 chicken stock cube and the measured water.
- Bring to a boil over a high heat. Lower heat, cover and cook for 12-14 min, until the rice is tender.
- Remove from the heat. Keep covered until serving.
5 Mix yogurt
- Meanwhile, slice the lemon in quarters.
- Finely chop the cucumber into half moons.
- Pick and finely chop the mint.
- Combine the cucumber, yogurt, mint, a good squeeze of lemon, and a pinch of salt and pepper.
6 Serve
- Serve the Middle-Eastern Braised Lamb Shanks with the Rice Pilaf and pour any of the gravy on top.
- Garnish with the almond slivers, and serve the Cucumber Mint Yogurt alongside.
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