Khouzi ala timman

Khouzi ala timman

Lamb shanks and rice

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

A restaurant speciality in Baghdad, this dish is a scaled-down version of the festive Arabic khouzi (whole lamb stuffed with rice). The cooking method and the stuffing vary according to the region. Although the lamb is not stuffed in this recipe, the final dish has the basic components of khouzi.

Ingredients

Quantity Ingredient
6 lamb shanks, cracked
1 Loomi
or 1 lemon rind, thinly peeled
60ml oil
1 large onion, finely chopped
1 teaspoon Baharat
1/2 teaspoon ground turmeric
500g tomatoes, peeled and chopped
2 teaspoons freshly ground black pepper
Timman, to serve
or Timman z’affaran, to serve

Method

  1. Rinse the lamb shanks in cold water and place in a large saucepan. Pour in enough cold water to just cover the meat. Add the dried lime, pierced twice with a skewer, or lemon rind and bring slowly to the boil, skimming as required.
  2. Heat the oil in a frying pan and gently fry the onion until translucent. Add the baharat and turmeric and fry for a further 1 minute. Add the tomatoes, salt and pepper.
  3. When the lamb shank liquid is well skimmed and simmering, add the tomato mixture. Cover and simmer gently for 1½–2 hours, or until the meat is very tender. Towards the end of cooking, place the lid at an angle so the liquid can reduce to a thick sauce.
  4. Arrange the lamb shanks on a bed of timman or timman z’affaran and pour the sauce over.
  5. Serve with salad and flat breads.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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