Omani Lamb Knuckle Shanks Soup Mazza Bishurba Recipes

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OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)



Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba) image

A good and hearty soup that is nice to serve with lemon halves to squeeze onto individual bowls. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos. This even better the day after.

Provided by UmmBinat

Categories     Stew

Time 3h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

4 lamb knuckles (shanks)
8 cups cold water
1 dried lime (loomi or noomi Basara peirced twice with a skewer, Do not leave out)
1 large onion, finely chopped
2 tablespoons oil
1 tablespoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
2 small piece cinnamon bark
1 1/2 cups chopped peeled tomatoes
salt
fresh ground black pepper
1/4 cup basmati rice
lemon, cut in half (to serve)

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.

Nutrition Facts : Calories 90, Fat 4.9, SaturatedFat 0.7, Sodium 13.5, Carbohydrate 11.2, Fiber 1.6, Sugar 2.5, Protein 1.4

LEMON LAMB SOUP



Lemon Lamb Soup image

This is a hearty soup that works every time. It can even be a meal in a soup depending on how you want to serve it. Full of flavours that make your mouth water.

Provided by bggio

Categories     Chowders

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

5 large shoulder lamb chops, with bone in
12 cups water
1 fennel bulb, chopped 1/2 inch pieces
5 potatoes, chopped 1/2 inc cubes
1 whole lemon
1/2-3/4 cup fresh curly-leaf parsley, chopped
1 -2 tablespoon salt, to taste

Steps:

  • Add water and salt and bring to boil.
  • Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
  • Remove the meat and/or bones and the goop on top of boiling water.
  • add the chopped fennel and boil for 5 minutes Med/high heat.
  • add the potatoes and boil for 10 minutes.
  • Re introduce the meat if you have not cubed it first and boil 5 minutes.
  • Add the parsley and boil for 5 minutes.
  • Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
  • The preparation can happen during the boiling as there are distinct steps.

Nutrition Facts : Calories 92.5, Fat 0.2, Sodium 723.9, Carbohydrate 21.7, Fiber 3.7, Sugar 0.9, Protein 2.7

LAMB SOUP



Lamb Soup image

This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.

Provided by ellie_

Categories     Lamb/Sheep

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

leftover lamb bone, of a leg of lamb
1 1/2 cups leftover lamb, cut into 1/2 inch pieces
3 celery ribs, leaf part, cut into 1/2 inch slices
1 carrot, peeled and cut into 1/2 inch pieces
1 onion, sliced
3 peppercorns
1 teaspoon salt
1 teaspoon curry powder
1 beef bouillon cube
1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

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.

SOUP KAMBING (MALAYSIAN LAMB SOUP)



Soup Kambing (Malaysian Lamb Soup) image

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients.

Provided by Chocolatl

Categories     Lamb/Sheep

Time 2h1m

Yield 4 serving(s)

Number Of Ingredients 16

4 shoulder lamb chops
2 quarts water
1 small onion, minced
2 garlic cloves, minced
1 piece fresh ginger, 1-inch, peeled and minced
2 teaspoons salt, to taste (optional)
2 teaspoons coriander seeds, crushed fine
8 cardamom seeds, crushed fine
1/4 teaspoon anise seed, crushed fine
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
2 tablespoons flour
1 bunch green onion, whole, sliced thin

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.

LAMB SOUP



Lamb Soup image

Make and share this Lamb Soup recipe from Food.com.

Provided by Carol3.14

Categories     Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 -6 meaty lamb shanks
6 ounces of tomato paste with mixed Italian herbs
1/4 cup nakano seasoned rice vinegar (roasted garlic)
1/2 cup red wine
2 medium onions
1/2 lb baby carrots (approx)
4 -6 medium red potatoes, peeled and diced
1 (8 ounce) package frozen baby peas
1 teaspoon salt, with more to taste
1/4 teaspoon fresh ground black pepper

Steps:

  • Roast lamb shanks for approx 1 hour at 325 degrees until well browned on both sides.
  • Mince 1 onion and half the carrots in food processor.
  • In a large pot bring 8 cups of water or vegetable stock to a boil. Add lamb, minced onion, minced carrot, salt and pepper and simmer until lamb is tender and is easily removed from the bone.
  • De-bone and chop lamb meat and return to pot.
  • Add tomato paste, vinegar and wine, simmer for 15 minutes.
  • Add diced potatoes, remaining carrots (diced) and remaining onion (diced small).
  • Simmer until vegetables are tender, add salt and pepper to taste.
  • Add frozen peas 5-10 minutes before serving so they don't get mushy.
  • Serve with beer bread.

Nutrition Facts : Calories 681.5, Fat 28.4, SaturatedFat 11.5, Cholesterol 201.8, Sodium 592.7, Carbohydrate 35.6, Fiber 6.2, Sugar 7.6, Protein 64.8

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