Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lamb shanks; lean meaty, 1/2 c Onion; finely chopped
;each about 3/4 pound 1/2 ts Ground nutmeg; fresh ground
2 qt Water ;preferred
12 md Tomato; fresh, ripe, peeled, 2 ts Salt
;seeded and coarsely chopped Black pepper; freshly ground
;or 4 cups chopped, drained 1/2 c Long grain rice, raw; or
;canned tomatoes ;medium grain rice

In a heavy 8 to 10 quart pot, blanch the lamb shanks by covering
them with cold water, bringing it to a boil over high heat and
boiling briskly for 1 minute. Drain the lamb at once and, under cold
running water, wash away any accumulated scum. Wash the pot, return
the lamb to it, and add 2 quarts of fresh cold water. The water
should cover the meat by at least 2 inches; if necessary, add more.
Bring to a boil over high heat, meanwhile skimming off any foam and
scum as they rise to the surface. Reduce the heat to low, partially
cover the pot and simmer for 1 hour.
Stir in the tomatoes, onions, nutmeg, salt and a few grindings of
pepper, partially cover the pot again and simmer for 30 minutes
longer. Then add the rice and cook tightly covered for 20 minutes, or
until the lamb and rice are tender. Taste for seasoning, and serve
at once from large heated soup plates.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-08-95 (1627)

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