Best Omani Lamb Knuckle Shanks Soup Mazza Bishurba Recipes

OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)

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.

SOUP KAMBING (MALAYSIAN LAMB SOUP)

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.

TURKISH BRAISED LAMB (TAS KEBAP)

Steps:

• Trim and cut meat into 2 cm (3/4 inch) cubes.
• Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
• Transfer to a plate.
• Add remaining olive oil, onion, garlic and sweet pepper.
• Fry gently until onion is transparent.
• Add tomato and water.
• Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
• Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
• Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
• Sprinkle hot meat with reserved chopped parsly before serving.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)

Steps:

• Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
• Finally add the noodles and cook for a few minutes.
• Serve with freshly ground pepper.