Name: Braised Lamb with Spiced Basmati Rice and Pomegranate
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT9H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 2 cups basmati rice, prepared to package instructions; Kosher salt and freshly ground black pepper; 1/2 cup golden raisins; 2 dried black limes (loomi); 2 tablespoons ground Baharat spice; 2 tablespoons ground cinnamon; 2 tablespoons ground cumin; 4 lamb shanks, trussed (Australian lamb preferred); Kosher salt and freshly ground black pepper; 2 to 3 tablespoons ghee, plus more as needed; 1 cup large diced red bell pepper; 2 cups large dice yellow onion; 1 to 2 hot peppers (like jalapeño, Fresno or serrano); 1 heaping tablespoon grated fresh ginger; 3 cloves garlic, thinly sliced; 2 tablespoons tomato paste; One 28-ounce can whole tomatoes (crushed by hand); 2 tablespoons lime juice; 1 tablespoon honey; About 4 quarts beef or lamb stock; 1/2 cup pine nuts, toasted (see Cook’s Note); 1/2 to 1 cup pomegranate arils; 1 bunch cilantro, leaves picked

Directions

Special equipment:

a sachet bag or cheesecloth and kitchen twine

For the rice: In a large nonstick sauté pan, heat enough olive oil to coat the bottom with a thin layer. Bring up to heat over a medium-high heat until almost smoking. Add the spices and cook for 5 seconds, then add all of the rice at once. Sauté until lightly toasted. Season with salt and pepper. Add 3 cups water, and stir. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the rice is cooked through, 18 to 25 minutes. Turn off the heat and let sit, covered, 5 to 10 minutes more.
For the lamb: Tie the raisins and black limes together in a sachet and set aside. Combine the Baharat spice, cinnamon and cumin. Season the lamb shanks all over with salt, pepper, and the seasoning. Allow to sit for 4 hours in the refrigerator.
Preheat the oven to 300 degrees F.
In a Dutch oven large enough to comfortably fit the lamb shanks, heat a thin layer of ghee over medium-high heat until just smoking. Sear the lamb on all sides.
Remove the lamb and add the bell pepper, onion, hot peppers, ginger, garlic and tomato paste. Cook until lightly colored, about 5 minutes. Move the pan off the heat momentarily if it gets too hot.
Add the canned tomatoes and reduce the liquid by half, scraping the pieces from the bottom of the pan. Add the lime juice, honey and sachet of raisins and dried limes. Season with salt and pepper.
Return the lamb shanks to the pot. Add enough lamb stock to cover the meat three-quarters of the way.
Bring the lamb to a simmer, then cover and place in the oven. Braise until the meat is very fork-tender and reaches 200 degrees F on a meat thermometer, 2 1/2 to 3 1/2 hours.
Remove from the oven and discard the sachet. Skim the top of the liquid to remove any excess fat using a ladle.
Bring the lamb to a simmer on the stovetop and allow the sauce to reduce by a third until thicker in consistency. Allow the lamb to cool for 30 minutes to 1 hour before serving.
Serve with the aromatic rice and top each portion with the toasted pine nuts, pomegranate arils, and a generous amount of cilantro leaves.