Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.
lemon, juice of (optional I think it just adds more to the flavor, which is good.)
NUTRITION INFO
Serving Size: 1 (617) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 1125.5
Calories from Fat 577 g51 %
Total Fat 64.2 g98 %
Saturated Fat 22.5 g112 %
Cholesterol 363.1 mg
121 %
Sodium 300.6 mg
12 %
Total Carbohydrate
24.7 g
8 %
Dietary Fiber 3.9 g15 %
Sugars 13.6 g54 %
Protein 109.5 g
219 %
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DIRECTIONS
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.
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.
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.
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.
Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).