Lamb Ghouzi Food

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

Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free) image

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 Recipe #366129 with or without using stock.

Provided by UmmBinat

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

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.)

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).

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