Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free) |
|
 |
Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
|
Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Iraqi Rice (Timman) with or without using stock. Ingredients:
6 lamb shanks |
cold water |
1 dried lime (noomi, loomi, 1 strip of lemon rind may be used) |
1 large onion, finely chopped |
1/4 cup olive oil |
1 teaspoon baharat (baharat aka middle east mixed spices - the real mix) |
1/2 teaspoon turmeric |
2 cups canned tomato puree (i always sweeten with 3/4 tbls brown sugar) |
salt & pepper |
1/4 cup raisins (optional, i recommend) |
1 lemon, juice of (optional i think it just adds more to the flavor, which is good.) |
Directions:
1. Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
2. Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
3. In another pan gently fry the onion in the olive oil until transparent.
4. Then add the bahrat & turmeric and fry for a further one minute.
5. Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
6. When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
7. Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
8. Arrange lamb shanks on a bed of Timman >>> Iraqi Rice (Timman) pour over sauce and serve with a salad and khoubiz (flat bread).
|
|