Baghala Polo with Shanks

Name: Baghala Polo with Shanks
Prep time: 25 min
Cook time: 2 h
Total time: 145 Minutes
Yield: 8 servings

With

25 minutes

2hrs

8 people

Economical

Ingredients 14 items

2 tablespoons Vegetable oil
1 large Onion or 200 g sliced
1.5 kg lamb shanks with bones
10 cups Water or 2½ liters
1 pinch Salt to taste
1 pinch ground saffron
For the rice:
10 cups Water or 2½ liters
2.5 cups Basmati rice or 500 g, soaked for 1 hour and drained
3 cups fresh dill or 225 g, chopped
2 cups frozen broad beans or 320 g, thawed, peeled and split
2 tablespoons melted butter
2 tablespoons Vegetable oil
2 cubes MAGGI Chicken Stock, dissolved in ½ cup or 125 ml hot water

How to prepare

In a large pot; heat vegetable oil and fry onion slices for 2-3 minutes or until yellow color. Add lamb shanks and stir for 4 minutes or until shanks are changed in color.
Add water, salt and saffron and bring to boil. Cover and simmer over a low heat for 2 hours or until shanks are cooked.
Meanwhile, place another large pot and boil the water of the rice, add the rice and simmer for 5 minutes then add the dill and the broad beans and stir gently and simmer again for 15 seconds. Remove from heat and drain in a strainer.
Pour the melted butter over the cleaned large pot and place the prepared rice over; Combine the vegetable oil with the dissolved MAGGI Chicken Stock cubes together in a small bowl and pour them all over the rice.
Cover the pot firmly with aluminum foil and the pot lid on top and place over a low heat for 45 minutes or until rice is completely cooked.
Serve the rice in a large platter and the shanks on top.

The mix of ingredients in this dish makes it different from other lamb recipes! It's rich and flavorful and makes a great main dish to be served for lunch. It also goes very well with a bowl of refreshing low-fat laban!

Are there any nutritional benefits in fresh dill?

They add a soft and sweet taste to dishes, dill leaves have both antioxidant and anti-bacterial properties.