Grandmother's Lamb Recipe

Name: Grandmother's Lamb Recipe
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Indian, Pakistani
Ingredients: 0.25 cup Apple Cider Vinegar; 1 tsp Cayenne Pepper; 6 whole Dried Chile Peppers; 1 tbsp Fresh Cilantro; 1 whole Garlic; 2 tsp Ginger-Garlic Paste; 0.25 tsp Ground Cinnamon; 0.25 tsp Ground Cloves; 0.25 tsp Ground Turmeric; 2 lb Lamb Shank; 2 whole Onion; 0.5 tsp Salt; 5 tbsp Tomato Paste; 3 tbsp Vegetable Oil; 3 cups Water; 1 tsp Whole Cumin Seed

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Pakistani 🇵🇰 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food Anabolic Diet

Grandmother's Lamb Recipe is a Kashmiri-style lamb shank curry with a bold, brick-red sauce and a pleasing tang from vinegar-blended chiles. Toasted cumin, warm spices, and slow simmering yield tender meat and deep, layered heat. Serve it hot with basmati rice or naan for a cozy dinner that highlights spice and richness.

Prep25 mins
Cook1 hr 50 mins
Serves6
DifficultyMedium

1

Put the cumin seeds in a dry skillet over medium heat and toast, stirring constantly, until they smell roasted and turn a darker brown, about 1 minute. Scrape the seeds into a bowl to cool. Once cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seeds aside.
2

If needed, remove the stems from the chiles, then soak the pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with the vinegar, cumin, and garlic into a blender or food processor, and pulse until they form 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 the heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend the 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

Stir in the lamb shank pieces, and add salt to taste; simmer for 20 minutes, then stir in the water. Bring the lamb and sauce to a boil, reduce the heat to a simmer, and cook until the lamb is very tender and the sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.