Lahma Bisalsat Tamatim

== Description ==
Source: Information Office of the Royal Embassy of Saudi Arabia, Spring 1995
== Ingredients ==
* 1 tbsp olive oil
* 4 lamb shanks, meaty, each about ¾ pound
* 2 medium onions, cut into ¼ inch slices
* 1 tsp allspice
* ½ tsp ground nutmeg
* 1 tsp salt
* black pepper, freshly ground
* 1 pinch cayenne pepper
* 9 medium tomato, fresh, ripe, peeled, seeded and finely chopped, or 3 cups canned, drained, chopped tomatoes
* 3 cup water
== Directions ==
# Preheat the oven to 450°F.
# Using a pastry brush apply the tablespoon of olive oil to the bottom of a baking dish large enough to hold the lamb shanks comfortably in one layer.
# Place the shanks in the dish and bake in the middle of the oven for 30 minutes, turning the pieces occasionally so that they color evenly on all sides.
# Remove the dish from the oven and spread the onion slices over the lamb.
# Sprinkle them with the allspice, nutmeg, salt, a few grindings of black pepper, cayenne, and spread the tomatoes on top.
# Pour in the water and bring to a boil on top of the stove.
# Bake on the lowest shelf of the oven for 1 hour, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife.
# Serve directly from the baking dish or arrange the shanks on a heated platter and pour the sauce over them.
Category:Saudi Arabian Meat Dishes
Category:Tomato Recipes
Category:Lamb shank or knuckle Recipes
Category:Onion Recipes