Heat oil in a pot over medium heat.

Add the lamb shanks and sear them well until brown.

Next add the water and salt and lower the flame and let this simmer for 45-60 minutes until the meat is tender and falls off the bones.

Once done remove the meat pieces and keep aside and measure the stock that is left.

For four cups of rice you will need 8 cups of liquid.

So make sure you top up the soup with water to make it 8 cups.

In the same pot add the liquid and bring it to a boil.

Add the rice and cook once done add the grated carrot and raisins.

Add the meat on top and let it simmer for 10 minutes on a low flame.

Serve topped with the peeled and fried almonds.