Khouzi Ala Timman Iraqi Lamb Shanks And Rice Gluten Free Recipes

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KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)



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

Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.

Provided by UmmBinat

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

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
1/4 cup raisins (optional, I recommend)
1 lemon, juice of (optional I think it just adds more to the flavor, which is good.)

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).

OUR IRAQI "TIMMAN" -- RICE



Our Iraqi

pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot

Provided by chef2six

Categories     White Rice

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

3 cups basmati rice
4 tablespoons vegetable oil
1 tablespoon salt
2 teaspoons turmeric
2 1/2 cups water
3 tablespoons dehydrated onion

Steps:

  • 1. dump oil into pot, heat on medium high.
  • 2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
  • 3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
  • 4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
  • 5. cover the pot, and do not open for at least 30 minutes.
  • to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).

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