1/2 cup of olive oil
2 tablespoons of lemon juice
1 tablespoon of ground cumin ( earthy cumin)
1 tablespoon of salt
1 tablespoon of serious seasoning (bahaar)
2 kg of lamb shanks cut into pieces
3 cloves of garlic, minced
3 grams of ground coriander, minced
2 tablespoons of saltiness in pieces
2 tomatoes, peeled and seeded, cut into pieces
1 cinnamon stick
1 nutmeg seed
1/2 cup of olive oil
2 tablespoons of lemon juice
1 tablespoon of ground cumin ( earthy cumin)
1 tablespoon of salt
1 tablespoon of serious seasoning (bahaar)
2 kg of lamb shanks cut into pieces
3 cloves of garlic, minced
3 grams of ground coriander, minced
2 tablespoons of saltiness in pieces
2 tomatoes, peeled and seeded, cut into pieces
1 cinnamon stick
1 nutmeg seed
Wash the lamb shanks thoroughly
Place them in a bowl and season with salt, serious seasoning, and garlic
Cover with plastic wrap and refrigerate for one day
The next day, place the olive oil in a pan and heat it over high heat
Add the lamb shanks and fry for 20 minutes
Add the tomato and saltiness and simmer for 5 minutes
Season with cumin, coriander, cinnamon, and nutmeg
Simmer over low heat for 1 hour or until the meat is very tender
Season with lemon juice and let it cook for a few more minutes
Serve immediately.
