It is delicious served with hot basmati rice!
Ingredients
Grandmother’s Chile Paste
- 1 teaspoon cumin seeds
- 6 dried red chile peppers (preferably Kashmiri)
- ¼ 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
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 pounds lamb shanks, cut into 1 1/2-inch pieces
- ½ teaspoon salt
- 3 cups water
- 1 tablespoon chopped fresh cilantro
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 262 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat5g | 23% |
Cholesterol59mg | 20% |
Sodium409mg | 18% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 8% |
Total Sugars5g | |
Protein19g | |
Vitamin C9mg | 47% |
Calcium40mg | 3% |
Iron2mg | 13% |
Potassium502mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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