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This specialty from Yemen would traditionally be slow-cooked in a clay oven. Heating a piece of charcoal and placing it with the lamb and rice provides the desired smoky taste
For the lamb:
2 lamb shanks
1 onion, chopped
3 cardamom pods
1 cinnamon stick
2 whole cloves
2 bay leaves
salt, pepper, to taste
1 carrot, chopped coarsely
1 celery stick, chopped coarsely
3 oz (85 g) ginger
2 tomatoes, sliced
4 cups (1 L) water
1 piece natural charcoal
1 Tbsp (30 ml) oil
For the rice:
2 Tbsp (30 ml) oil
1 onion, chopped
2 cups (500 ml) rice
salt, to taste
3 cardamom pods
1 cinnamon stick
4 cups (1L) water
pinch saffron
1 piece natural charcoal
For the garnish:
1 onion, chopped finely
2 Tbsp (30 ml) oil
1/4 cup (60 ml) raisins
1/4 cup (60 ml) slivered almonds
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