Middle Eastern Lamb Shanks
This lamb dish, Khouzi ala Tamman, uses lamb shanks cooked with tomatoes, black limes and aromatic spices.
1 person made this
6 lamb shanks, cracked
1 Herbie's Spices Black Limes Whole, pierced 3 or 4 times
1 large onion, finely chopped
1/4 cup oil
1 teaspoon Herbie's Spices Baharat
1/2 teaspoon Herbie's Spices Ground Turmeric Alleppy
2 cups peeled, chopped tomatoes
salt and freshly ground black pepper
steamed basmati rice for serving
- Rinse shanks in cold water and place in a large pot with cold water to just cover meat. Add black lime and bring slowly to the boil, skimming as required.
- In a separate pan gently fry onion in oil until transparent. Add baharat and turmeric and fry for a further minute. Add tomatoes, salt and pepper to taste.
- When lamb shank liquid is well skimmed and simmering, add tomato mixture, cover and simmer gently for 1 1/2 -2 hours until meat is very tender.
- Towards the end of cooking, place lid on an angle on the pot so that the liquid can reduce to a thick sauce.
- Arrange lamb shanks on a bed of steamed rice, pour sauce over and serve with salad.
Once you've cooked with Black Limes, you'll wonder how you ever survived without that amazing rich and tangy flavour.
Baharat is also known as Lebanese 7 spice and goings amazingly well with lamb.
This recipe is orginally from The Middle East Cookbook by Tess Mallos
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