Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)

Recipe by UmmBinat
READY IN: 3hrs 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy.
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