Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free)

Ingredients

• 6 lamb shanks
• cold water
• 1 dried lime (noomi, loomi, 1 strip of lemon rind may be used)
• 1 large onion, finely chopped
• 1/4 cup olive oil
• 1 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
• 1/2 teaspoon turmeric
• 2 cups canned tomato puree (I always sweeten with 3/4 Tbls brown sugar)
• salt & pepper

Directions

1. 1

   Rinse lamb shanks and place in a large pot with cold water to just cover the meat.

2. 2

   Add the noomi or lemon rind and bring slowly to a boil, skimming as required.

3. 3

   In another pan gently fry the onion in the olive oil until transparent.

4. 4

   Then add the bahrat & turmeric and fry for a further one minute.

5. 5

   Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste.

6. 6

   When lamb shank liquid is well skimmed and simmering, add the tomato mixture.

7. 7

   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.

8. 8

   Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).