Uploaded May 2026 | Updated September 2026, 2 weeks ago
Make this Bakra Eid truly unforgettable with this stunning Lamb Shank with Persian Pilaf — slow-cooked to perfection, rich in flavour & guaranteed to be the star of your Eid dawat! Made with #Dalda, our #trustedrecipepartner .Try it this Eid & save it now! #FoodFusion #LambShank #PersianPilaf #happycookingtoyou
Written Recipe: bit.ly/4vmqttL
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Lamb Shank with Persian Pilaf
Serves: 4
Recipe in English
Ingredients:
-Dalda Cooking oil 3-4 tbs
-Mutton shank 4 pieces (Approx. 1 kg)
-Pyaz (Onion) chopped 1 medium
-Tez patta (Bay leaves) 2
-Hari elaichi (Green cardamoms) 3-4
-Dried Lemon 1
-Darchini (Cinnamon stick) 1
-Water 3 Cups
-Iodized Himalayan pink salt 1 tsp or to taste
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch (black pepper) crushed ½ tsp
-Lehsan (Garlic) 4-5 cloves
-Zafran (Saffron) ½ tsp (soaked in 2 tbs water)
-Makhan (Butter) 2 tbs
-Chawal (Rice) Sella 600g (par boiled)
-Zafran (Saffron) ½ tsp (soaked in 2 tbs water)
-Makhan (Butter) 2-3 tbs
-Dalda cooking oil 3 tbs
-Badam (Almond) peeled & sliced ¼ Cup
-Dried zereshk black barberry 2-3 tbs
-Lehsan (Garlic) finely chopped 1 tsp
-Fresh parsley (Chopped) 1 tbs
-Podina (Mint leaves) chopped 1 tbs
Direction:
-In a pot, add cooking oil & heat it.
-Add mutton shanks, sear on medium flame until golden from all sides.
-Take out & set aside.
-In the same cooking oil, add onion, sauté on medium flame until translucent.
-Add bay leaves, green cardamom, dried lemon, cinnamon stick, mix well.
-Add seared mutton shanks, water, pink salt, cumin powder, black pepper crushed, garlic, saffron (soaked in water).
-Bring it to a boil, cover & cook on low flame until tender approx. 2 hours.
-Remove cover, mix well, take out mutton shank pieces, take out whole spices.
-Add butter, mix well, add par-boiled rice, mix well.
-Add saffron water, cover & steam cook on low flame for 12-15 minutes.
-In a pan, add butter and cooking oil, let it melt & heat it.
-Add almonds, mix well, add barberries, mix well, fry until light golden, take it out & set aside.
-In the same butter, add garlic, mix well, add fresh parsley, mint, mix well.
-Add cooked mutton shanks, add garlic butter over mutton shanks, fry on low flame for 5-6 minutes.
-In a serving dish, add prepared saffron rice, cooked mutton shanks, sprinkle some fried barberries, & almonds, and serve with tomato chutney & salad!
Make this Bakra Eid truly unforgettable with this stunning Lamb Shank with Persian Pilaf — slow-cooked to perfection, rich in flavour & guaranteed to be the star of your Eid dawat! Made with #Dalda, our #trustedrecipepartner .Try it this Eid & save it now! #FoodFusion #LambShank #PersianPilaf #happycookingtoyou
Written Recipe: bit.ly/4vmqttL
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Lamb Shank with Persian Pilaf
Serves: 4
Recipe in English
Ingredients:
-Dalda Cooking oil 3-4 tbs
-Mutton shank 4 pieces (Approx. 1 kg)
-Pyaz (Onion) chopped 1 medium
-Tez patta (Bay leaves) 2
-Hari elaichi (Green cardamoms) 3-4
-Dried Lemon 1
-Darchini (Cinnamon stick) 1
-Water 3 Cups
-Iodized Himalayan pink salt 1 tsp or to taste
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch (black pepper) crushed ½ tsp
-Lehsan (Garlic) 4-5 cloves
-Zafran (Saffron) ½ tsp (soaked in 2 tbs water)
-Makhan (Butter) 2 tbs
-Chawal (Rice) Sella 600g (par boiled)
-Zafran (Saffron) ½ tsp (soaked in 2 tbs water)
-Makhan (Butter) 2-3 tbs
-Dalda cooking oil 3 tbs
-Badam (Almond) peeled & sliced ¼ Cup
-Dried zereshk black barberry 2-3 tbs
-Lehsan (Garlic) finely chopped 1 tsp
-Fresh parsley (Chopped) 1 tbs
-Podina (Mint leaves) chopped 1 tbs
Direction:
-In a pot, add cooking oil & heat it.
-Add mutton shanks, sear on medium flame until golden from all sides.
-Take out & set aside.
-In the same cooking oil, add onion, sauté on medium flame until translucent.
-Add bay leaves, green cardamom, dried lemon, cinnamon stick, mix well.
-Add seared mutton shanks, water, pink salt, cumin powder, black pepper crushed, garlic, saffron (soaked in water).
-Bring it to a boil, cover & cook on low flame until tender approx. 2 hours.
-Remove cover, mix well, take out mutton shank pieces, take out whole spices.
-Add butter, mix well, add par-boiled rice, mix well.
-Add saffron water, cover & steam cook on low flame for 12-15 minutes.
-In a pan, add butter and cooking oil, let it melt & heat it.
-Add almonds, mix well, add barberries, mix well, fry until light golden, take it out & set aside.
-In the same butter, add garlic, mix well, add fresh parsley, mint, mix well.
-Add cooked mutton shanks, add garlic butter over mutton shanks, fry on low flame for 5-6 minutes.
-In a serving dish, add prepared saffron rice, cooked mutton shanks, sprinkle some fried barberries, & almonds, and serve with tomato chutney & salad!
