Egyptian Fattah with Lamb Shanks

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken thighs are lower in fat, while beef shanks are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats, while margarine is often cheaper.

Prepare the bread by cutting it into pieces and toasting it until crispy.

Season lamb shank with salt and black peppercorns.

In a large pot, heat 2 tablespoons of ghee and brown the lamb shank on all sides.

Remove the lamb shank and set aside.

Add chopped onion, carrot, and celery to the pot and sauté until softened.

Return the lamb shank to the pot with bay leaves, mastic gum, and cardamom pods; cover with water and bring to a boil.

Simmer until the lamb is tender, about 2-3 hours, adding more water if necessary.

Remove the lamb shank and let cool slightly; shred the meat from the bone.

In another pot, heat 1 tablespoon of ghee and 1 tablespoon of oil, then add the rice and sauté briefly.

Pour in the meat stock and bring to a boil; reduce heat and simmer until rice is cooked.

For the sauce, heat 2 tablespoons of ghee, add minced garlic, and sauté until fragrant.

Stir in the pureed tomatoes, white vinegar, salt, black pepper, and prepared stock; cook until slightly thickened.

Layer the rice, bread, and shredded lamb in a serving dish, then pour the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level: