Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)
A soup of lamb, tomatoes and basmati rice, seasoned with dried lime and baharat and simmered on the stove. It comes to the table with khoubiz.
3 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 180 min · 210 min total
- medium
- 1
Wash lamb shanks & place in a large soup pot. Add the water. Perice loomi (dried lime) on each side and add to the pot.
- 2
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.
- 3
In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
- 4
Add to the soup with tomatoes and salt and freshly ground pepper to taste. Cover and simmer for 1 1/2 hours.
- 5
Remove lime and cinnimon bark and discard. Lift out lamb knukles and trim off meat. Cut meat into small peices and return to soup.
- 6
Pick over rice and wash well, add to soup. Cover and simmer gently for 30 minutes or until rice is very tender.
- 7
Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.