LAMB KNUCKLE SOUP
LAMB KNUCKLE SOUP
SERVES: 6
SERVES: 6
4 lamb shanks (knuckles)
1 loomi (dried lime;)
1 large onion, finely chopped
40 g (1½ oz) ghee or 2 tablespoons oil
1 tablespoon Baharat
2 small pieces of cinnamon bark
375 g (13 oz/1½ cups) chopped, peeled tomatoes
salt and freshly ground black pepper, to season
100 g (3½ oz/½ cup) good-quality long-grain
white rice, preferably basmati
1 loomi (dried lime;)
1 large onion, finely chopped
40 g (1½ oz) ghee or 2 tablespoons oil
1 tablespoon Baharat
2 small pieces of cinnamon bark
375 g (13 oz/1½ cups) chopped, peeled tomatoes
salt and freshly ground black pepper, to season
100 g (3½ oz/½ cup) good-quality long-grain
white rice, preferably basmati
Wash the lamb shanks if necessary, place in a large saucepan and pour in 2 litres (68 fl oz/8 cups) cold water. Pierce the dried lime on each side with a skewer and add to the pan.
Bring to a slow simmer over medium heat, skimming frequently as the scum rises. When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
Heat the ghee in a frying pan and gently fry the onion until translucent. Add the Baharat and cinnamon and fry for a further 3 minutes. Add the onion mixture to the soup.
Stir in the tomatoes and season with salt and pepper. Cover and simmer for 1½ hours.
Remove and discard the lime and cinnamon. Lift out the lamb shanks and trim off the meat. Cut the meat into small pieces and return to the soup.
Pick over the rice, wash well and stir into the soup. Cover and simmer gently for a further 30 minutes, or until the rice is very tender.
Serve hot, with Khoubiz.
Recipe posted by Corne Liebenberg
Bring to a slow simmer over medium heat, skimming frequently as the scum rises. When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
Heat the ghee in a frying pan and gently fry the onion until translucent. Add the Baharat and cinnamon and fry for a further 3 minutes. Add the onion mixture to the soup.
Stir in the tomatoes and season with salt and pepper. Cover and simmer for 1½ hours.
Remove and discard the lime and cinnamon. Lift out the lamb shanks and trim off the meat. Cut the meat into small pieces and return to the soup.
Pick over the rice, wash well and stir into the soup. Cover and simmer gently for a further 30 minutes, or until the rice is very tender.
Serve hot, with Khoubiz.
Recipe posted by Corne Liebenberg