Lamb Shank Kabsa
Lamb Shank Kabsa
Ingredients
For the Lamb Shanks
- 1.5 kg lamb shanks
- to taste salt
- to taste pepper
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 onion, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 1 cup chopped tomatoes
- 2 chili peppers, sliced
- 1 bay leaf
- 3 cups chicken broth
- 1 tablespoon salt
For the Rice and Garnish
- 2 cups basmati rice
- 1 cup carrots, shredded
- 1/2 cup raisins
- 1/2 cup almonds, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped
Instructions
- 1
Season the lamb shanks generously with salt and pepper on all sides.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil and 1 tablespoon of ghee in an Instant Pot (or pressure cooker) on sauté mode. Brown the lamb shanks for 5 minutes per side until golden. Remove the shanks and set aside.
⏱️ 10 min
- 3
Add the diced onion to the pot and sauté for 5 minutes until softened.
⏱️ 5 min
- 4
Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of black pepper, 1/2 teaspoon of cardamom powder, 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of ginger powder, and 1/2 teaspoon of paprika. Stir for 1 minute until fragrant. Add 1/4 cup of tomato paste and 1 cup of chopped tomatoes. Stir until well combined.
⏱️ 3 min
- 5
Return the browned lamb shanks to the pot. Add the 2 sliced chili peppers, 1 bay leaf, 3 cups of chicken broth, and 1 tablespoon of salt.
⏱️ 2 min
- 6
Close the lid and set the Instant Pot to high pressure for 45 minutes. Once done, allow for natural release for 15 minutes, then quick release any remaining pressure.
⏱️ 60 min
- 7
While the lamb is cooking, wash 2 cups of basmati rice thoroughly until the water runs clear. Soak the rice in warm water for 15 minutes, then drain. Shred 1 cup of carrots.
⏱️ 20 min
- 8
Remove the lamb shanks from the pot and set aside. Strain the broth to remove any solids (onions, chili, bay leaf) and return the clear broth to the Instant Pot. Add the drained basmati rice to the broth in the pot. The liquid should be about 1 inch above the rice. Adjust with water if needed.
⏱️ 5 min
- 9
Gently place the shredded carrots and 1/2 cup of raisins on top of the rice. Do not stir.
⏱️ 2 min
- 10
Close the lid and set the Instant Pot to high pressure for 5 minutes. Allow for natural release for 5 minutes, then quick release any remaining pressure.
⏱️ 10 min
- 11
Fluff the rice with a fork. Garnish the kabsa with 1/2 cup of sliced almonds, 1/4 cup of chopped cilantro, 1/4 cup of chopped parsley, and 1/4 cup of chopped dill. Serve the lamb shanks over the kabsa rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb Shank Kabsa
For the Lamb Shanks
- 1.5 kg lamb shanks
- to taste salt
- to taste pepper
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 onion, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 1 cup chopped tomatoes
- 2 chili peppers, sliced
- 1 bay leaf
- 3 cups chicken broth
- 1 tablespoon salt
For the Rice and Garnish
- 2 cups basmati rice
- 1 cup carrots, shredded
- 1/2 cup raisins
- 1/2 cup almonds, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped
Instructions
- 1
Season the lamb shanks generously with salt and pepper on all sides.
⏱️ 5 min - 2
Heat 1 tablespoon of oil and 1 tablespoon of ghee in an Instant Pot (or pressure cooker) on sauté mode. Brown the lamb shanks for 5 minutes per side until golden. Remove the shanks and set aside.
⏱️ 10 min - 3
Add the diced onion to the pot and sauté for 5 minutes until softened.
⏱️ 5 min - 4
Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of black pepper, 1/2 teaspoon of cardamom powder, 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of ginger powder, and 1/2 teaspoon of paprika. Stir for 1 minute until fragrant. Add 1/4 cup of tomato paste and 1 cup of chopped tomatoes. Stir until well combined.
⏱️ 3 min - 5
Return the browned lamb shanks to the pot. Add the 2 sliced chili peppers, 1 bay leaf, 3 cups of chicken broth, and 1 tablespoon of salt.
⏱️ 2 min - 6
Close the lid and set the Instant Pot to high pressure for 45 minutes. Once done, allow for natural release for 15 minutes, then quick release any remaining pressure.
⏱️ 60 min - 7
While the lamb is cooking, wash 2 cups of basmati rice thoroughly until the water runs clear. Soak the rice in warm water for 15 minutes, then drain. Shred 1 cup of carrots.
⏱️ 20 min - 8
Remove the lamb shanks from the pot and set aside. Strain the broth to remove any solids (onions, chili, bay leaf) and return the clear broth to the Instant Pot. Add the drained basmati rice to the broth in the pot. The liquid should be about 1 inch above the rice. Adjust with water if needed.
⏱️ 5 min - 9
Gently place the shredded carrots and 1/2 cup of raisins on top of the rice. Do not stir.
⏱️ 2 min - 10
Close the lid and set the Instant Pot to high pressure for 5 minutes. Allow for natural release for 5 minutes, then quick release any remaining pressure.
⏱️ 10 min - 11
Fluff the rice with a fork. Garnish the kabsa with 1/2 cup of sliced almonds, 1/4 cup of chopped cilantro, 1/4 cup of chopped parsley, and 1/4 cup of chopped dill. Serve the lamb shanks over the kabsa rice.
⏱️ 5 min