Omani Lamb Knuckle Shanks Soup Mazza Bishurba
Warm your soul with the rich, aromatic flavors of Omani Lamb Knuckle Shanks Soup (Mazza Bishurba), a traditional Middle Eastern dish that's as comforting as it is satisfying. This hearty soup features tender, fall-off-the-bone lamb knuckle shanks simmered in a spiced broth infused with the earthy essence of dried limes (loomi), turmeric, cinnamon, and cardamom. Packed with fresh vegetables like carrots, celery, potatoes, and tomatoes, this dish is both nourishing and flavorful. Perfectly balanced with a blend of fragrant herbs like cilantro and parsley, this slow-cooked soup is ideal for family gatherings or a cozy dinner at home. Pair it with warm Omani bread or steamed rice to complete this authentic culinary journey. Easy to prepare yet impressive in taste, this dish is a celebration of Omani flavors and tradition.
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Recipe Information
Ingredients
- 4 pieces lamb knuckle shanks
- 2 large onions
- 6 pieces garlic cloves
- 4 medium tomatoes
- 2 medium carrots
- 2 stalks celery stalks
- 3 medium potatoes
- 1 tablespoon ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cardamom
- 1 teaspoon black pepper
- 2 pieces dried lime (loomi)
- 2 leaves bay leaves
- 6 cups chicken stock
- 4 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 0.25 cup fresh parsley
Instructions
Begin by preparing the vegetables. Peel and finely chop the onions, garlic, and ginger. Dice the tomatoes, carrots, celery, and potatoes into small chunks.
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté for 3-5 minutes until the mixture is fragrant and the onions turn translucent.
Add the lamb knuckle shanks to the pot. Sear them on all sides for about 5 minutes to lock in the flavors.
Stir in the turmeric, cinnamon, cumin, cardamom, and black pepper, ensuring the spices coat the meat and vegetables evenly.
Add the diced tomatoes and cook for another 5 minutes, allowing the tomatoes to soften and start forming a thick base.
Pour in the chicken stock and water. Add the dried limes, bay leaves, carrots, and celery. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the diced potatoes to the pot. Season with salt and let the soup cook for an additional 30 minutes or until the potatoes are tender and the lamb is falling off the bone.
Once cooked, taste and adjust the seasoning if necessary. Remove the dried limes and bay leaves before serving.
Garnish the soup with freshly chopped cilantro and parsley. Serve hot with Omani bread or steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 55.4 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 7570 mg | 161% | |
*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.
