4 halal lamb shanks
1 tablespoon allspice, divided
1 tablespoon oil
10 cups water
1 large onion, chopped
2 bay leaves
2 cinnamon sticks
1 piece mace (or 1/4 teaspoon nutmeg)
4 cardamom pods
1/2 teaspoon black peppercorns
2 cloves garlic
4 cloves
32 ounces yogurt
1 teaspoon or more to taste Salt
2 1/2 cups basmati rice
1 tablespoon ghee (clarified butter)
1/2 large onion, chopped
1 minced garlic clove
2 bay leaves
1 tablespoon turmeric
1 pinch ground black pepper
3 3/4 cups water
Salt to taste
1 cup almonds, roasted
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