Lebanese Mansaf!

Lebanese Mansaf!
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Link in Bio!
www.culinarycoalitionrecipes.com
I got this one from @chefjjskitchen ! I hope I did it some justice.

Ingredients
For the Lamb Shanks
• 6 / ~2,000g lamb shanks
• 1 tbsp salt
• 2 tsp black pepper
• 2 tbsp ghee
• 1 large onion
• 6 cloves
• 6 cardamom pods
• 8 peppercorns
For Ground Lamb
• 1 tbsp ghee
• 1 large onion
• 1 tbsp salt
• 2 tsp pepper
• 1 tbsp 7 spice
• 1 tsp cinnamon powder
For the Rice
• 3 cups basmati rice
• 4 cups stock
For the Sauce
• 2 tbsp ghee
• 2 tbsp all-purpose flour
• 1.5 cups stock
For the Pine Nuts
• 1 tbsp ghee
#fyp #explorepage #culinarycoalition #foodtok #foodtube #foodgram #lebanese #mansaf #lebanon

Remember, I cook, but I do not cap. This ain’t about perfection, it’s about progression. Let’s go. All right, let’s make a Lebanese men. I believe that’s how you pronounce it. If I had to describe this in English, I’d call it succulent lamb shanks over basmati rice with toasted pine nuts and a delicious sauce. I got this recipe from Chef JJ’s kitchen. I have extremely limited knowledge of Middle Eastern cuisine, and watching them cook is always a treat. I started by boiling the lamb shanks with aromatics and then letting that simmer for about 2 hours. Then, I removed them and broiled them a bit to get some nice color. Check it out. Next, it was time to do the rice. I sauteed some onion and ghee, then added ground lamb to that. I seasoned it with the spices in the description and cooked that down before adding the rice and toasting. I then added the liquid from which we made the lamb. I added 4.5 cups, but that was too much. I think I should have used four. I’m still working on getting my basmati rice down, but it came out acceptable. Next, to make the sauce, I added some ghee to a pan along with flour to make a r. And then I added some more of that lamb liquid seasoned with salt to taste. Now, the pine nuts. You guessed it, more ghee. And throw the pine nuts into toast. It really seems like a lot, but it all comes together really easy. I tried to kind of copy his plating style by getting my biggest plate and placing everything on there. He usually takes a bit of everything in his hand and shows it in an extremely appetizing manner to the camera. I tried to do that and I failed. It did not look great. I’m sure wearing gloves was also a detriment to that shot. So, I just put it down and arranged everything in a way I felt was acceptable. I’ll say ghee is extremely rich and seeing as how you use it in every part of this dish, you get a very rich dish. The lamb was incredible. The rice needed work as we know. Next time I’ll get a fluffier rice. I’ll give it a 7 out of 10 because of my technical errors. Anyway, not just look.