Khouzi Ala Timman (iraqi Lamb Shanks And Rice) (gluten-free)

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 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.)

Recipe

• 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).