Cardamom and Lemon Arabic-Inspired Mandi Lamb Shank

Method

1. Add cardamom powder to the rice during the final 5 minutes of cooking. Drizzle lemon juice over the dish before serving.
2. Rinse lamb shank and pat dry. Heat oil in a pot, sear lamb on all sides until browned.
3. Add onion, tomatoes, carrots, potatoes, and peppers. Cook 5 minutes.
4. Stir in cumin, cinnamon, paprika, salt, and pepper. Add broth and bring to a boil.
5. Reduce heat, cover, and simmer 1.5 hours until lamb is tender.
6. Rinse rice, add to pot, and cook 15-20 minutes until tender. Garnish with parsley before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.