Cooking time | 3 hours |
Monday |
---|
Tuesday |
---|
Wednesday |
---|
Thursday |
---|
Friday |
---|
Saturday |
---|
Sunday |
---|
With a sharp knife, carefully clean off the fascia & remove the fat from the lamb. Wash the shanks well, then place in a large pot with enough water to cover. Add lemon juice & peel, along with the salt.
... (Recipe available upon purchase)
Pat lamb dry completely & in a bakeable pot (dutch oven or rondeau) with oil & over medium-high heat, sear well & brown all sides of your lamb shanks, then reserve on a plate or rack.
... (Recipe available upon purchase)
While lamb is cooking, rinse rice thoroughly with water to remove excess starch. Soak rice with plenty of water for 30 mins (in a separate bowl or pot that you'll cook rice in later), then drain completely.
... (Recipe available upon purchase)
Dissolve sugar in water & bring to a boil, add cherries & cinnamon, simmer over medium heat for 5 mins or until cherries are cooked (stirring occasionally). Let cool to room temperature then mix gently into the plain Basmati rice.
... (Recipe available upon purchase)