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Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3271
Energy (kCal)362.136
Carbohydrates (g)32.1072
Total fats (g)26.6783
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb knuckle 4 - - - -
    cold water 8 cups 0.0 0.0 0.0 0.0
    lime 1 peirced - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    spice 1 tablespoon mixed 15.78 4.3272 0.3654 0.5214
    cinnamon bark 2 - - - -
    tomato 1 1/2 cups chopped peeled 62.1 13.77 3.24 0.54
    salt - - - -
    black pepper ground - - - -
    basmati rice 1/4 cup - - - -
    lemon cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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