Omani Lamb Knuckle (shanks) Soup (mazza Bishurba)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 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)

Recipe

• 1 wash lamb shanks & place in a large soup pot.
• 2 add the water.
• 3 perice loomi (dried lime) on each side and add to the pot.
• 4 bring to a slow simmer over medium heat, skimming frequently as scum rises.
• 5 when well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
• 6 in a frying pan gently fry onion in oil until transparent. add spices and fry for a further 3 minutes.
• 7 add to the soup with tomatoes and salt and freshly ground pepper to taste.
• 8 cover and simmer for 1 1/2 hours.
• 9 remove lime and cinnimon bark and discard.
• 10 lift out lamb knukles and trim off meat.
• 11 cut meat into small peices and return to soup.
• 12 pick over rice and wash well, add to soup.
• 13 cover and simmer gently for 30 minutes or until rice is very tender.
• 14 serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
• 15 enjoy.