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Grandmother's Spiced Lamb Dish

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PREP TIME
25 min
COOKING TIME
110 min
TOTAL TIME
195 min
SERVINGS
6 servings
Dinner South And Central Asian
Grandmother's Spiced Lamb Dish
Ingredients
  • 1 teaspoon cumin seeds
  • 6 dried red chile peppers (preferably Kashmiri)
  • 1/4 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
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 pounds lamb shanks, cut into 1 1/2-inch pieces
  • 1/2 teaspoon salt
  • 3 cups water
  • 1 tablespoon chopped fresh cilantro
Instructions
1
Firstly, place the cumin seeds into a dry skillet over medium heat and toast them, stirring constantly, until they release their aromatic fragrance and darken to a richer brown hue, approximately 1 minute.
2
Next, transfer the toasted cumin seeds into a bowl and allow them to cool down completely.
3
Once cooled, grind the cumin seeds using a mortar and pestle or a clean spice grinder until you achieve your desired consistency.
4
Remove the stems from the chiles if necessary and soak them in a bowl of apple cider vinegar for at least an hour, or until they become soft and pliable.
5
Subsequently, place the softened chiles along with their vinegar and cumin into a blender or food processor, and pulse until you have a smooth paste, taking about 30 seconds to 1 minute or as needed.
6
Heat the vegetable oil in a large pot over medium heat and cook the onions until they turn lightly browned, approximately 10 minutes.
7
Stir in the ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture, if desired. Reduce heat to medium-low and let it simmer for 5 minutes, allowing the flavors to meld together.
8
Add turmeric, cinnamon, cloves, and ground red pepper to the pot along with the tomato paste. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing all the flavors to blend harmoniously.
9
Add the lamb shank pieces to the pot and stir in salt to taste. Simmer for 20 minutes, then add water to the mixture. Bring the lamb and sauce to a boil, reduce heat to a simmer, and let it cook until the lamb is tender and the sauce has thickened, approximately 45 more minutes.
10
Finally, sprinkle chopped cilantro on top of the dish to serve.