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Grandmother's Lamb Recipe
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
195 minutes
Spice-rubbed lamb shanks with Grandma's secret paste, served over fluffy basmati rice or warm naan bread.
Ingredients:
  • 1 teaspoon cumin seeds
  • 6 dried red chile peppers (preferably Kashmiri)
  • 0.25 cup apple cider vinegar
  • 1 clove garlic, coarsely chopped - or more to taste
  • 3 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 2 teaspoons ginger garlic paste
  • 5 tablespoons tomato paste
  • 1 teaspoon ground red pepper (cayenne) or to taste
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 2 pounds lamb shanks, cut into 1 1/2-inch pieces
  • 3 cups water
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Toast cumin seeds in a dry skillet over medium heat, stirring constantly until fragrant and slightly darker, about 1 minute. Transfer seeds to a bowl to cool. Once cooled, grind with a mortar and pestle or spice grinder. Set aside the ground seeds.
  • If needed, discard chiles' stems, then soak the pods in apple cider vinegar in a bowl until tender, for at least 1 hour. Transfer the softened chiles, along with the vinegar, cumin, and garlic, to a blender or food processor, and blend until a paste forms, about 30 seconds to 1 minute. Adjust as necessary.
  • In a large pot over medium heat, sauté onions in vegetable oil until lightly browned, about 10 minutes. Add ginger garlic paste and 1 teaspoon of Grandmother's Chile Paste, adjusting to taste. Lower heat to medium-low, cook for 5 minutes to meld flavors. Mix in tomato paste, ground red pepper, turmeric, cinnamon, and cloves. Simmer for 20 minutes to marry the flavors.
  • Combine the lamb shank pieces with a pinch of salt and simmer for 20 minutes. Stir in water and bring to a boil. Reduce heat and simmer until lamb is tender and sauce has thickened, about 45 minutes. Serve sprinkled with chopped cilantro.

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