Herbies Spices Recipes
Khouzi ala Tamman
Description
Lamb shanks and rice, from The
Ingredients
At a glance
Red Meat
Serves
4-6
6 lamb shanks, cracked
1 Herbie’s Spices Black Limes Whole, pierced 3 or 4 times
1 large onion, finely chopped
¼ cup oil
1 teaspoon Herbie’s Spices Baharat
½ teaspoon Herbie’s Spices Turmeric Alleppy Ground
2 cups peeled, chopped tomatoes
salt and freshly ground black pepper
steamed basmati rice for serving
Methods/steps
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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.
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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.
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When lamb shank liquid is well skimmed and simmering, add tomato mixture, cover and simmer gently for 1½ -2 hours until meat is very tender.
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Towards the end of cooking, place lid on an angle on the pot so that the liquid can reduce to a thick sauce.
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Arrange lamb shanks on a bed of steamed rice, pour sauce over and serve with salad.
Additional Tips
Once you've cooked with Black Limes, you'll wonder how you ever survived without that amazing rich and tangy flavour.
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