Qabuli (Lamb Shank) - A Food Fight Friday Entry
Qabuli or lamb shank covered in rice, gravy and raisons
One of the best things of living in Australia, is the level of multicultural acceptance by most people here.
Immigration has brought lots of new and interesting flavours and ways of preparing food that shattered the bland
"meat and 3 veg" that was the national diet of the 1950's.
An interesting addition to this culinary landscape has been the inclusion of the meals and cooking methods from Afghanistan.
In terms of numbers, Afghan restaurants almost match that of Vietnamese restaurants in Adelaide so there are plenty to chose from.
Most of the time they have lamb, beef, or chicken on these wooden skewers and are cooked on hot charcoals and there are combinations of these things. Sometimes there can be a slight cultural jarring when you see that they can also sell pizza in the same store but choice is always a good thing.
This particular meal was mainly rice, and the lamb shank was hidden under it. When I finally got through the rice, I was disappointed to find that there wasn't much meat on the shank at all.
At AU$15, I won't be ordering this again and will instead go for the cheaper, more reliable meals.
The rest of it tasted fantastic.
Hey, @shaidon.
So Afghan food. I've never had that before. Is there anything that it might compare to as far as taste or spices go?
I wonder at the fact that the meat was under the rice? Is that typical of how they serve it? It almost seems like they did it to hide the lamb shank.
Diversity of cultures when it comes to food is great. Diversity doesn't always work, but in food, you can almost always count on coming across something tasty and worth the risk.
Actually, given the lack of meat on shank I would say they were trying to hide it!
The only real spice difference was with the sauce, but it wasn't overly spicy or different. The meat is usually tender though.
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This is a great entry @shaidon! Thanks a lot for going into so much detail this time—it’s always a pleasure seeing what you bring to the table on Friday, sir. Enjoy the rest of your weekend.