Khouzi Ala Timman Iraqi Lamb Shanks And Rice Gluten Free Food

KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)

Steps:

• Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
• Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
• In another pan gently fry the onion in the olive oil until transparent.
• Then add the bahrat & turmeric and fry for a further one minute.
• Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
• When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
• 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.
• Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).

OUR IRAQI "TIMMAN" -- RICE

Steps:

• 1. dump oil into pot, heat on medium high.
• 2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
• 3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
• 4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
• 5. cover the pot, and do not open for at least 30 minutes.
• to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).