Pilaf with Lamb Shank

Ingredients

• •1 kg lamb or mutton shank
• •3 cups rice
• •3-4 potatoes (or 15-20 if small and round)
• •1 eggplant
• •6-7 green pointed peppers
• •4 tomatoes
• •50 g currants
• •50 g pine nuts
• •100 g almonds
• •100 g dark green pistachios
• •1 tbsp unsalted tomato paste
• •Salt, allspice, black pepper, cinnamon (1 tsp each), 1 small cup olive oil
• •1.5 cups oil for frying

Preparation

1. 1

   Wash the meat well, put in a pot with water to cover and bring to a boil. Skim the foam (as it starts to boil), add salt. Add the tomato paste and spices. Once well cooked, lift the meat out. Cook 3 cups boiled rice with 4.5 cups of the boiling meat broth. Drizzle oil over and leave to steep. Meanwhile peel the eggplants in stripes and slice them. Wash and quarter the tomatoes. Peel and wash the potatoes. Fry in turn: first the potatoes, then the eggplants, peppers and tomatoes. Boil and lightly brown the pistachios and almonds. Toast the pine nuts until pink. Mix the pine nuts, currants and half the almonds and pistachios into the pilaf. Fry the meat in the little oil left after the tomatoes. Arrange over the pilaf. Arrange the potatoes around.

2. 2

   Garnish the top with eggplant, tomato and peppers. Pour the rest of the pistachios and almonds over the pilaf. Sprinkle black pepper and it's ready to serve.