Omani Style Lamb Food

OMANI SHUWA

Steps:

• Wash lamb shanks and make big and deep gashes. This is very important if you want a flavorful spicy meat.
• Mix all the ingredients except lamb to a paste.
• Rub this spice paste on to the lamb and into the gashes. Use your fingers to rub the meat as deep as you can.
• Take a baking dish and place a banana leaf in it. Place the lamb on the leaf and pour any remaining spice mixture over it.
• Fold the banana leaf over the lamb to cover the lamb and it should look like a packet. Cover the baking dish and marinate in the refrigerate overnight or 24 - 48 hours.
• Remove marinated lamb from the fridge and leave it on the countertop for 30 - 60 minutes before cooking, to bring it to room temperature. This is an optional.
• Preheat the oven to 250F and place the baking dish in the oven. Do not forget to remove the cover/lid of the baking dish.
• Bake lamb wrapped in banana leaf for 3 hours or until the meat is tender. Turn the meat around very 1 - 1 ½ hours.
• It took 3 hours in my oven and the meat was tender. Depending on the size and thickness of the meat, one may have to cook it longer.
• Change the oven temperature to 350 F, open the banana wrap and cook for another 20 minutes until the meat is dark brown.
• After cooking for 3 hours, banana wrap will dry up and will begin to fall apart. I left the leaf in the dish itself and opened /removed the leaf on the top before roasting it at 350 F.
• Remove from oven and let the meat rest for at least 10 minutes before serving.
• I served it with flavored rice.

OMANI LAMB KABOULI

Steps:

• To make the Omani spice paste:.
• Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
• Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
• Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender.
• Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside.
• In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice.
• Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
• Serve the rice and lamb in plate topped with the onion mixture.

OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)

Steps:

• Wash lamb shanks & place in a large soup pot.
• Add the water.
• Perice loomi (dried lime) on each side and add to the pot.
• Bring to a slow simmer over medium heat, skimming frequently as scum rises.
• When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
• In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
• Add to the soup with tomatoes and salt and freshly ground pepper to taste.
• Cover and simmer for 1 1/2 hours.
• Remove lime and cinnimon bark and discard.
• Lift out lamb knukles and trim off meat.
• Cut meat into small peices and return to soup.
• Pick over rice and wash well, add to soup.
• Cover and simmer gently for 30 minutes or until rice is very tender.
• Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
• Enjoy.