Lamb mandi

Brown the lamb shank pieces in two batches in the Instant Pot on saute, about five minutes.

Return all the lamb with the halved onion, garlic, cinnamon stick, cardamom, cloves, peppercorns, bay leaves and salt; cover with water.

Pressure cook 45 to 55 minutes and release naturally, about 20 minutes more; in a regular pot, about an hour and a half until tender.

Move the lamb to a broiler-safe baking pan, discarding the onion, garlic and whole spices.

Season both sides with the ground coriander, cumin, turmeric, paprika, a tiny pinch of cinnamon and black pepper; set aside.

Cook a finely chopped onion in about a quarter cup of olive oil about eight minutes until soft and golden.

Add the chopped tomato with paprika, turmeric, coriander, cumin and black pepper; cook a few minutes until the tomato softens.

Add the rinsed basmati rice, the saffron steeped in steaming hot water, four cups of strained lamb broth and three teaspoons of salt; bring to a boil, then reduce to medium once most of the water has evaporated.

Heat a piece of charcoal over a burner until red and smoky; set a bowl or foil on the rice, put the charcoal on it, drizzle a little olive oil over and cover the pot.

Simmer on low 15 minutes until the rice is cooked; discard the charcoal and foil and fluff.

Broil the lamb five to six minutes until coloured.

Serve the lamb over the rice in the pot, or on a large platter of the rice; with spicy tomato sauce on the side.