Fry red onion in olive oil 5 mins, add 1tsp each of ground turmeric, cumin & black pepper & 1/2 tsp cinnamon. Add 4 lamb shanks & fry until bronzed (don’t let spices burn). Add 2 large tomatoes 1/4rd plus 600ml water & bring to boil. Salt to taste, cover & put in oven at 140c for 2.5 hrs. Whilst that’s cooking make some 3 pinch saffron water & add to 50g tomato purée and 50ml lime juice. Add that plus 200g whole figs to main dish & return to low heat for half hour. Delicious!
Soak 2 cups basmati rice for 2 hrs, rinse out starch then quick boil 5 mins in plenty fresh water. Drain rice & put aside but keep warm & add 1 egg yolk, 3 tbs yogout, salt & dill & mix up. In a pan melt 25g butter & add pinch saffron threads. Put in rice mix & another 25 g butter on top. Seal pan with cloth & lid & return to v low heat for 30 mins. Lots of variety with herbs, tomato purée, broad beans etc etc but the method gives the best taste & fluffy texture rice.