OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)
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
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
SOUP KAMBING (MALAYSIAN LAMB SOUP)
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
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.
LEMON LAMB SOUP
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
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
RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)
This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.
Provided by Polar Bear
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367.8, Fat 20.5, SaturatedFat 6.7, Cholesterol 65.1, Sodium 995.1, Carbohydrate 29, Fiber 2, Sugar 3.5, Protein 14.4
KNUCKLES OF LAMB IN RED WINE
This dish is lovely in winter. I serve it with lots of creamy mashed potatoes, steamed baby carrots and Brussels sprouts.
Provided by Norahs Girl
Categories Lamb/Sheep
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 160°C.
- Trim the knuckles--make them look neat exposing the bone.
- In a large frying pan heat the oil and fry the knuckles on all sides.
- Put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
- Repeat cooking until all the knuckles are sealed Add all the sliced veg in dish with lamb.
- Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
- The lamb should be coming away from the bone when it is ready.
- Remove and put on to a dish and cover with tin foil.
- Put the rest on top of the heat and add the molasses sugar and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles.
- Strain through a fine sieve into a smaller saucepan.
- Put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
- Baste the knuckles in a couple of times while cooking.
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