Traditional lamb Kabsa

1
Make the kabsa spice mix. Put the whole spices (cumin, fennel, peppercorns and cardamom seeds) in a dry frying pan. Toast over a low heat until fragrant, then blend in a spice blender with the ginger, allspice, turmeric, chilli powder and coriander. Tip in to a sealable container.
2
To prepare the kabsa, set your largest heavy-bottomed saucepan over a medium-high heat. Add 2 tbsp oil or ghee then brown the lamb shanks on all sides – this will take about 10 minutes. Remove the shanks to a plate and keep the pan on the heat.
3
Add the remaining oil and ghee, onion, garlic, cinnamon, cardamom pods and cloves. Cook for 6-8 minutes until the onion starts to soften, then stir in the tomato paste.
4
Cook for 2 minutes then return the shanks to the pan. Add the sieved tomatoes, kabsa spice blend, bay leaves and dried lemon. Pour in 1½ litre water, or enough to cover the shanks. Bring to the boil then lower the heat to a simmer. Cover with a lid and cook for 90 minutes, or until the lamb starts to fall from the bone.
5
Remove the lamb shanks and cover with foil, reserving the liquid to make the rice.
6
For the rice, set a saucepan over a medium heat with the oil or ghee. Cook the carrot for 2 minutes then stir in the rice. Pour in just enough of the lamb stock to cover the rice by a couple of centimetres. Add the whole spices, cover with a lid and cook for 15 minutes, until the rice has absorbed the liquid. Remove from the heat and leave covered for 10 minutes. Fluff up with a fork.
7
To serve, pile the rice on to a large platter and top with the lamb kabsa shanks. Garnish with the nuts, dried cranberries and coriander leaves if using.

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