Directions

To Make

1. Rinse and soak rice for 30 minutes. Drain well and set aside.
2. Cut the lamb shanks into bite-sized chunks.
3. Bring 1L water and the ginger slices to a boil in a saucepan. Add the lamb and blanch for 2-3 minutes, skimming off any impurities that rise to the surface. Remove the lamb and strain the cooking liquid through a fine-mesh sieve. Reserve 740-760ml of the liquid.
4. Heat the oil in a large frying pan over medium-high heat. Sauté the onions until soft and translucent.
5. Add in the lamb chunks in a single layer and sear for 2 minutes before moving, allowing it to brown slightly. Stir and continue to cook for a few more minutes.
6. Pour in the reserved blanching liquid and bring to a boil. Add the cumin seeds and salt, then reduce the heat. Cover and simmer for 30-40 minutes or until lamb is tender. Stir in sliced carrots.
7. Transfer the lamb mixture to a pot or rice cooker. Spread the drained rice evenly over the top, making sure the rice completely covers the lamb and sits level with the liquid. For stovetop cooking, bring to a simmer then reduce the heat to low. Cover and cook for 15-18 minutes. If using rice cooker, use a standard rice-cooking setting.
8. Fluff the rice gently and serve hot.