Khouzi Ala Timman Iraqi Lamb Shanks And Rice Gluten Free Recipes

Steps:

• 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).

Steps:

• Wash rice until water runs clear.
• Cover with cold water and leave to soak for 30 minutes.
• Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
• Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
• Remove to a plate with a slotted spoon and reserve.
• Add onion to pan and fry gently until transparent.
• Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
• Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
• Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
• Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
• Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
• Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.

Steps:

• Make the lamb: Pat lamb dry; generously season all over with salt and pepper. Grate 2 1/2 inches ginger and 2 garlic cloves into a small bowl. Add 1 pinch saffron, then rub mixture evenly over the inside of the lamb. Roll up lamb, with fat on the outside, and secure with kitchen twine. Heat 2 tablespoons oil in a Dutch oven or other large heavy-bottomed pot over medium-high. Add lamb bones and cook until browned, about 20 minutes. Add lamb and cook, turning occasionally, until browned on all sides, 8 to 10 minutes; transfer to plate along with bones. Wipe out any remaining fat with a paper towel.
• Add onions and remaining 2 tablespoons oil to pot and cook until golden brown and softened, 10 to 12 minutes. Crush remaining 3 garlic cloves, slice remaining 1 inch ginger, and add both to pot along with lamb bones and meat, cardamom, cloves, bay leaves, cinnamon, peppercorns, and remaining 1 pinch saffron. Add just enough water to cover lamb. Bring to a boil; reduce to a simmer, cover, and cook until lamb is almost tender, about 2 hours. Discard bones.
• Preheat oven to 325 degrees. Transfer lamb to a rimmed baking sheet or roasting pan. Strain cooking liquid and reserve. Combine ghee and tomato paste and season with salt. Brush ghee mixture all over lamb, then roast, brushing occasionally with juices, until fork-tender, 1 1/2 to 2 hours.
• Make the rice and potatoes: Preheat oven to 450 degrees. Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
• On a rimmed baking sheet, toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange in a single layer and roast, tossing halfway through, until potatoes are tender when pierced with a knife, about 30 minutes. Before serving, rewarm potatoes in a 325-degree oven, if necessary.
• Meanwhile, add rice to a large saucepan along with 3 1/2 cups reserved lamb cooking liquid. Season well with salt. Bring to a boil, cover, and simmer until rice is tender, about 15 minutes. Fluff with a fork.
• In a small bowl, combine orange zest and juice. Whisk in mustard, vinegar, and remaining 4 tablespoons oil; season with salt and pepper. Drizzle dressing over arugula and toss to combine.
• To serve, transfer rice to a large platter. Arrange potatoes over rice and top with arugula mixture. Place lamb in the center of the platter and sprinkle currants and pistachios on top. Garnish platter with clementines. Serve with remaining reserved lamb cooking liquid on the side.