I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.
Ingredients
- 4 lamb shanks
- ½ cup cider vinegar
- ¼ cup vegetable oil
- 2 teaspoons salt
- 1 tablespoon tamarind concentrate
- 1 ½ tablespoons garam masala
- 1 onion, chopped
- 8 cloves garlic, peeled
- 1/3 cup sliced fresh ginger
- 1 cup cherry tomatoes
- ½ cup water
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1 teaspoon ground black pepper
- 3 tablespoons ghee (clarified butter)
- 1 large onion, chopped
- salt and ground black pepper to taste
- 4 teaspoons brown sugar
- ½ cup fresh cilantro, for garnish (Optional)
Directions
Step 1
Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Step 2
Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
Step 3
Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
Step 4
Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
Step 5
Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
Step 6
Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
Step 7
Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
Step 8
Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
Chef’s Note:
To make clarified butter, melt the butter over low heat and skim off the white milk solids.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 523 | |
% Daily Value * | |
Total Fat37g | 47% |
Saturated Fat13g | 67% |
Cholesterol114mg | 38% |
Sodium1288mg | 56% |
Total Carbohydrate20g | 7% |
Dietary Fiber4g | 14% |
Total Sugars8g | |
Protein29g | |
Vitamin C19mg | 95% |
Calcium84mg | 6% |
Iron4mg | 21% |
Potassium695mg | 15% |
*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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