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How To make Peninsula Lamb Shanks
6 1 lb lamb shanks
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
1 14 oz can chicken broth
1 medium onion
sliced
1 clove garlic :
minced
4 cups celery sliced
3 medium tomatoes :
cut in wedges
1 tablespoon fresh parsley -- chopped
Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside. stir flour into oil and brown lightly. Blend in the broth and 1 3/4 c water gradually and bring to boiling point. Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender. Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 min. add tomatoes and parsley and cook for 5 min longer. spoon over shanks...
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traditional way of making mandi underground
Yemeni Lamb Haneeth | حنيذ خروف يمني
الحنيذ من أشهر الأكلات الشعبية، ومن أقدم الوجبات في تاريخ جزيرة العرب، ويعتبر طريقة لطهي اللحوم، وقد ذكر الحنيذ في القرآن: ﴿وَلَقَدْ جَاءَتْ رُسُلُنَا إِبْرَاهِيمَ بِالْبُشْرَى قَالُوا سَلَامًا قَالَ سَلَامٌ فَمَا لَبِثَ أَنْ جَاءَ بِعِجْلٍ حَنِيذٍ﴾ [11:69]، ويُطبخ عادةً في إقليم تهامة وأجزاء من اليمن والسراة، ويتم إعداده عبر وضعه داخل حفرة في الأرض أو باستخدام التنور المعروف في بعض المناطق باسم الميفا، وهو من أبرز الوجبات في تهامة، ويحرص على تقديمه في كل المناسبات والعزائم، وهو في الأصل طبق يمني لكنه انتشر في دول الخليج العربي.
ولاكن نحن اليوم سنطبخه في الفرن واضمن لكم طعم لذيذ جدا وطري
الحنيذ
المقادير
فخذتين خروف
البهارات
ملعقه كبيره زيت الزيتون
نص كوب ماء
ملعقه كبيره كركم
ملعقه كبيره فلفل اسود
ملعقه صغيره كمون
ملعقه كبيره بهارات مشكله
ملعقه كبيره ثوم بودر
ملعقه كبيره بصل بودر
ملعقه كبيره كاري
ملعقه كبيره بهارات حنيذ
ملعقه كبيره خل
ورق غار
ملعقه كبيره فلفل اسود حبوب
خمس فصوص ثوم
بصله متوسطه مقطعه شرائح
مقادير الارز
ثلاثه اكواب ارز بسمتي منقوع ساعتين
اربعه اكواب ماء مغلي
ملعقتين كبيره زيت نباتي
ملعقتين كبيره ثوم مفروم
ملعقه كبيره كمون مطحون
نص ملعقه صغير قرنفل وهيل مطحون
ورق غار
عود قرفه وليمون ناشف
ملعقه صغيره ملح حسب الرغبه
ملعقه صغيره بودره الزعفران
Haneeth is one of the most popular popular dishes, and one of the oldest meals in the history of the Arabian Peninsula. It is considered a way to cook meat. Haneeth was mentioned in the Qur’an: “Our messengers came to Abraham with good deeds. In the Tihama region and parts of Yemen and Sarat, it is prepared by placing it inside a hole in the ground or using the tanoor known in some areas as Meva, and it is one of the most prominent meals in Tihama, and it is keen to serve it on all occasions and intentions, and it is originally a Yemeni dish but it has spread In the Arab Gulf states.
But today we will cook it in the oven and I guarantee you a very tasty and tender taste
Ingredients
Two thighs of lamb
Spices
A spoonful of olive oil
Half a cup of water
A tablespoon of turmeric
A tablespoon of black pepper
1 teaspoon cumin
A tablespoon of mixed spices
One tablespoon of garlic powder
One tablespoon of onion powder
A tablespoon of curry
A tablespoon of Haneed spices
A tablespoon of vinegar
Bay leaf
A tablespoon of black pepper seeds
Five cloves of garlic
Sliced medium onion
Rice ingredients
Three cups of basmati rice, soaked for two hours
Four cups of boiling water
Two tablespoons of vegetable oil
Two tablespoons of minced garlic
A tablespoon of ground cumin
Text small spoon button and crushed cardamom
Bay paper
A stick of cinnamon and lemon dried
A teaspoon of salt to taste
A teaspoon saffron powder