Grandmother's Lamb Recipe

Grandmother's Lamb Recipe

0 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 50 m
  • Ready In

    3 h 15 m
fauzia
Recipe by  fauzia

“It is delicious served with hot basmati rice!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
  2. Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
  3. Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
  4. Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Lamb Shank Vindaloo

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