Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba) Recipe
    Lost? Site Map

    Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)

    Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba). Photo by kellsbella

    1/1 Photo of Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    UmmBinat's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Wash lamb shanks & place in a large soup pot.
    2. 2
      Add the water.
    3. 3
      Perice loomi (dried lime) on each side and add to the pot.
    4. 4
      Bring to a slow simmer over medium heat, skimming frequently as scum rises.
    5. 5
      When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
    6. 6
      In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
    7. 7
      Add to the soup with tomatoes and salt and freshly ground pepper to taste.
    8. 8
      Cover and simmer for 1 1/2 hours.
    9. 9
      Remove lime and cinnimon bark and discard.
    10. 10
      Lift out lamb knukles and trim off meat.
    11. 11
      Cut meat into small peices and return to soup.
    12. 12
      Pick over rice and wash well, add to soup.
    13. 13
      Cover and simmer gently for 30 minutes or until rice is very tender.
    14. 14
      Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
    15. 15
      Enjoy.

    Ratings & Reviews:

    • on November 12, 2011

      55

      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...

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)

    Serving Size: 1 (409 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 90.0
     
    Calories from Fat 44
    48%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 13.4 mg
    0%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.5 g
    10%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    lamb knuckles

    mixed spice

    cinnamon bark

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites