Khouzi Ala Timman Iraqi Lamb Shanks and Rice Gluten Free
Delight your senses with Khouzi Ala Timman, a classic Iraqi dish of tender lamb shanks paired with fragrant basmati rice, naturally gluten-free and infused with rich, warm spices. This show-stopping recipe features succulent lamb slow-simmered in a richly spiced broth of cinnamon, cardamom, and turmeric, creating a melt-in-your-mouth experience. The rice, fluffy and perfectly cooked, is elevated with sweet raisins and crunchy toasted almonds, creating a symphony of textures and flavors in every bite. Finished with a vibrant garnish of fresh cilantro, this dish is perfect for gatherings or special occasions, serving as both a feast for the eyes and the palate. Easy to follow yet elegant, this recipe brings the authentic taste of Iraqi cuisine straight to your table!
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 4 tablespoons Vegetable oil
- 2 large, finely chopped Onion
- 6 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 piece Cinnamon stick
- 6 pods, lightly crushed Cardamom pods
- 6 whole Cloves
- 2 pieces Bay leaves
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cinnamon
- 2 teaspoons (adjust to taste) Salt
- 1 teaspoon Black pepper
- 6 cups Water or beef broth
- 3 cups Basmati rice (gluten-free certified)
- 1 cup Raisins
- 1 cup (toasted) Slivered almonds
- 0.25 cup (chopped) for garnish Fresh cilantro
Instructions
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb shanks with a pinch of salt and black pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil. Sauté the chopped onions until golden and caramelized, about 10 minutes.
Add the minced garlic and cook for an additional 2 minutes until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to slightly caramelize.
Add the cinnamon stick, crushed cardamom pods, cloves, bay leaves, turmeric, cumin, coriander, ground cinnamon, 2 teaspoons of salt, and 1 teaspoon of black pepper. Stir well to coat the onions and garlic in the spices.
Return the lamb shanks to the pot and pour in the water or beef broth. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 2–2.5 hours, or until the lamb is fork-tender.
While the lamb cooks, rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20 minutes. Drain before cooking.
In a separate pot, bring 6 cups of water to a boil. Add the drained rice, reduce the heat to low, cover, and cook for 12-15 minutes until the rice is tender and fluffy. Remove from heat and cover with a clean tea towel to absorb excess moisture.
In a small skillet, toast the slivered almonds until lightly golden, then set aside.
Soak the raisins in warm water for 10 minutes, then drain.
When the lamb shanks are done cooking, remove them from the pot and set aside. Strain the cooking liquid if desired, and simmer it further to thicken into a sauce if needed.
To serve, arrange the rice on a large platter, top with the lamb shanks, and drizzle with the sauce.
Garnish with the raisins, toasted almonds, and chopped fresh cilantro. Serve immediately.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 132.5 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5360 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
