Recipe Detail

Grandmother's Lamb Recipe

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  • Brief Description

    A flavorful, fragrant stew with a blend of Persian and Indian cuisine; easy to substitute chicken or pork for the lamb.

  • Main Ingredient


  • Category:  Lamb

  • Cuisine:  Indian

  • Prep Time:  30 min(s)

  • Cook Time:  150 min(s)

  • Recipe Type:  Public

  • Source:

    All Recipes

  • Tags:

    Gluten-Free Dairy-Free Dutch Oven

  • Notes:

    Leftover chile paste can be stored in fridge for 2 weeks of frozen for several months. It makes a great marinade when mixed with some lime juice and olive oil.

  • Posted By:  cookingmama

  • Posted On:  Nov 24, 2014

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Number of Servings:


  1. - cooked basmati rice optional, for serving
  2. 1 teaspoons - cumin seeds OR use 1 tsp ground cumin
  3. 6 - dried red chile peppers (preferably Kashmiri), stems removed OR use 3 tbsp paprika with 1/8 tsp cayenne pepper
  4. 1/4 cups - cider vinegar
  5. 1 cloves - garlic coarsely chopped
  6. 3 tablespoons - vegetable oil
  7. 2 - onions finely chopped (about 2 cups)
  8. 2 teaspoons - ginger-garlic paste OR use 1 clove minced garlic and 1 tsp dried ginger
  9. 5 tablespoons - tomato paste
  10. 1/4 teaspoons - cayenne pepper or to taste
  11. 1/4 teaspoons - turmeric
  12. 1/4 teaspoons - cinnamon
  13. 1/4 teaspoons - ground cloves
  14. 2 pounds - boneless lamb shoulder cut into 1-1/2 inch pieces
  15. 1 teaspoons - salt
  16. 3 cups - water
  17. 1/3 cups - chopped fresh cilantro for garnish


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.

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 chile paste mixture. Reduce heat to medium-low, and and cook 5 minutes, stirring occasionally. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, stirring occasionally, about 20 minutes.

Mix in the lamb shank pieces and salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, then cover and bake at 350 degrees F for about 1-1/2 hours.

Skim off fat, if necessary, and garnish with chopped cilantro. Tastes great served over basmati rice.


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