So heres how to make it
- Lamb Rack - 1.5 lbs
- Medium White Onion - 1 nos. Sliced
- Cinnamon - 3 Sticks
- Cinnamon Powder - 1 tbsp
- Saffron - 1 pinch
- Ginger - 1tbsp
- Turmeric - 1tsp
- Prunes - 1 1/4 cup
- Honey - 3tbsp
- Sesame - 1tbsp
~ Heat some olive oil in a big pot.
~ Add the onion, cinnamon sticks, cinnamon powder, ginger, turmeric & salt and toss till light brown.
~ In a separate small hot pan toast the saffron for about a minute and then drop in into about a tablespoon of water. Keep it aside.
~ Add the lamb rack to the pot. Flip it around for a bit. And continue to cook for about 20 minutes.
~ Once the rack is coated with the onion & other spices add water, just enough to cover the meat.
~ Cook for 1 and half hours on medium heat.
~ Then add about a cup and a quarter of prunes & the saffron kept aside.
~ After 10 minutes of cooking take the rack out and separate the pieces with a knife. Make sure the lamb has cooled down before you start cooking. Continue to cook the broth while doing so.
~ Add the meat back into the soup and cook for hand an hour more.
~ Serve with green vegetables & couscous
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