Hore'i - Yemeni  Spiced Beef Shanks

This recipe is as simple as can be, and equally delicious.

• 2 lb 3 oz beef shanks with bones, cut into thick chunks
• 2 medium onions, peeled and quartered
• 5 garlic cloves, peeled
• 3 medium tomatoes, peeled and chopped
• Salt and black pepper, to taste
• 1/2 tsp caraway
• 1/4 tsp of each: saffron threads, cardamom, and turmeric
• 1 - 2 hot red chili peppers, chopped
• Boiled white rice, to serve

METHOD

Place the beef chunks in a large saucepan and cover with cold water.  Bring to a boil, skimming as necessary. Add the onions, garlic, tomatoes, salt, black pepper, and spices.  Add 1 or 2 chili  peppers, as desired.  Cover and simmer over low heat for about 1 1/2 hours until the meat is tender and the juice has reduced to a thick sauce.  Serve hot with boiled white rice.

Serves: 4

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Reprinted with permission from ©2007, The Middle Eastern Cookbook, New Holland Publishers (UK) Ltd.,published in the US by Interlink Books click for book review

this recipe from www.inmamaskithchen.com

 

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