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

Time

Cook 150 min · 150 min total

Difficulty

medium

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

   120 min
5. 5

   Arrange lamb shanks on a bed of Timman >>> pour over sauce and serve with a salad and khoubiz (flat bread).

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.