Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free)
A dish of lamb, tomato puree and raisins, seasoned with dried lime and baharat and simmered on the stove. It comes to the table with salad and khoubiz.
2 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Cook 150 min · 150 min total
- medium
- 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
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
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
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.
- 5
Arrange lamb shanks on a bed of Timman >>> pour over sauce and serve with a salad and khoubiz (flat bread).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
