Grandmother’s Lamb Recipe

Grandmother’s Lamb Recipe It is delicious served with hot basmati rice!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Grandmother’s Chile Paste:

Time Details

    PREP : 25 mins

    COOK : 1 hr 50 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

  • 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.

  • 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.

Per Serving: 262 calories; protein 19.1g; carbohydrates 10.8g; fat 15.4g; cholesterol 59.4mg; sodium 409.2mg.