INGREDIENTS AND INSTRUCTIONS:
* 4 lbs lamb shanks cured over 4 days in the fridge with the following ingredients: Itsp whole cloves, 3 star anise, 6 cloves of grains of selim which may be substituted with I tsp black pepper corns, 6 bay leaves, and 4 tbsp salt
* Wash cured lamb shanks thoroughly, and place in a cooking pot. Then add half a cup of chopped onions, 8 Thai chili, I liter water, cover, and boil on medium heat for 40 mins or until tender. The separate the lamb from the broth, strain the broth for later use.
* Brown lamb in same pan for Jollof with 6 tbsp of cooking oil, then add I tbsp of curry powder, I cup chopped onions, and 6 cloves of garlic minced, and continue cooking for 2 minutes or until onions are visibly grilled.
Then add about 4 tablespoons of tomato based stew from previous video, stir to coat the lamb shanks, cover and cook on medium low heat for 10 mins, then remove lamb shanks and keep warm in the oven till serving time.
* In same pot, stir fry vegetables, beginning with carrots, deglaze with some lamb broth as needed. Add rest rest of chopped vegetables: I each red and green bell peppers, I onion, and 1/2 small green cabbage. Season vegetables with preferred seasonings. Stir fry vegetables on high heat for under 3 minutes, and at aside.
* In same pot, add 2 tablespoons of cold pressed coconut oil, and washed jasmine rice (5 cups), and toast till dry, and add 3 cups of previously made tomato based stew and remaining lamb broth, stir, cover and cook on medium low heat for 15 minutes.
Stir, and cover with a parchment paper and lid, continue cooking on low heat for an additional 30 – 40 minutes, or until rice grains are cooked through and fluffy. Stir on the 20 minute mark and sprinkle a scanty amount of water as needed for crunchy rice gains.
When the rice is cooked through, gently fold in 3 chopped Roma tomatoes seasoned with salt, and stir fried vegetables, turn eat off and serve with warmed cured lamb.
Watch Video Below:
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