Prep 30 mins
Cook 3 hrs
A good and hearty soup that is nice to serve with lemon halves to squeeze onto individual bowls. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos. This even better the day after.
- 4 lamb knuckles (shanks)
- 8 cups cold water
- 1 dried lime (loomi or noomi Basara peirced twice with a skewer, Do not leave out)
- 1 large onion, finely chopped
- 2 tablespoons oil
- 1 tablespoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 2 small piece cinnamon bark
- 1 1⁄2 cups chopped peeled tomatoes
- fresh ground black pepper
- 1⁄4 cup basmati rice
- lemon, cut in half (to serve)
- Wash lamb shanks & place in a large soup pot.
- Add the water.
- Perice loomi (dried lime) on each side and add to the pot.
- 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.
- In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
- Add to the soup with tomatoes and salt and freshly ground pepper to taste.
- Cover and simmer for 1 1/2 hours.
- Remove lime and cinnimon bark and discard.
- Lift out lamb knukles and trim off meat.
- Cut meat into small peices and return to soup.
- Pick over rice and wash well, add to soup.
- Cover and simmer gently for 30 minutes or until rice is very tender.
- Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
I was given these Omanis (dried limes) from an Iranian friend and had no clue what to do with them. I really, really thank you for your excellent recipe... very delicious! I added lamb stew meat to the shanks (love meat) and a little more rice (I was hungry)....was lazy and just did store-bought garam masala for the baharat, canned fire-roasted tomatoes instead of fresh, and pre-chopped onions from the produce department. Still, with all of my laziness, it was quite divine. I have some veal... wondering if that'll work...