Omani Lamb Knuckle Shanks Soup Mazza Bishurba Recipes

Steps:

• 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.

Steps:

• Rub lamb with spices. Set aside for an hour or so.
• Heat oil over medium heat in a lidded kettle large enough to hold lamb in 2 layers. In batches, brown lamb on all sides.
• Discard all but 1 tablespoon of fat. Add dates, lemon juice, vinegar and salt and reduce by half. Arrange lamb pieces in 2 layers. Set lid ajar slightly and braise lamb over a medium-low flame for about an hour, turning meat from time to time while stirring date mixture to prevent scorching. (Add water as needed.) Cook until lamb is tender, testing it with a fork.
• The lamb is ready when it begins to fall from the bone.

Steps:

• Season lamb with salt and pepper (if using) add oil to fry pan, browning lamb in batches.
• Add lamb to crock pot with all ingredients except fresh dill.
• Stir to combine ingredients.
• Cook on low for 8 to 10 hours.
• Add dill stir and leave for 10 more minutes.
• Serve and enjoy.

Steps:

• Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• Drain using a colander over a bowl or pot, retaining liquids.
• Trim meat from bones and discard bones after removing marrow (added to meat).
• Discard gristle, carrots and celery.
• Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
• Season to taste.

Steps:

• Trim some fat from chops.
• Melt fat in Dutch oven.
• Add chops and brown well.
• Add all remaining ingredients except flour and green onion.
• Bring to a boil.
• Reduce heat, cover and simmer about 2 hours.
• Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
• Blend cooled broth with flour until smooth.
• Remove and discard lamb bones (meat should be falling apart).
• Stir in flour mixture.
• Cook and stir about 2 minutes, or until soup is slightly thickened.
• Sprinkle each serving with green onions.