How to make Somali rice and lamb shanks

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken thighs are lower in fat, while beef shanks offer a more economical option.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and fiber, while long-grain rice is often less expensive.

Marinate lamb shanks with garlic, ginger, salt, and spices for at least 1 hour.

Heat vegetable oil in a large pot over medium heat until shimmering.

Brown the lamb shanks on all sides, about 5-7 minutes each side.

Remove the lamb shanks and set aside.

In the same pot, sauté onions until translucent, about 5 minutes.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Stir in carrots, potatoes, and green chili; cook for another 5 minutes.

Return the lamb shanks to the pot and add enough water to cover them.

Add bay leaves, cinnamon, cardamom, and cloves; bring to a boil.

Reduce heat to low, cover, and simmer for 1.5-2 hours until lamb is tender.

Remove lamb shanks and set aside; strain the broth if desired.

Add basmati rice to the pot with the strained broth and bring to a boil.

Reduce heat, cover, and cook rice until fluffy, about 15-20 minutes.

Fluff the rice with a fork and serve topped with lamb shanks.

Cooking Techniques

Spice Level: