Grandmother's Lamb RecipeTell a Friend
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A flavorful, fragrant stew with a blend of Persian and Indian cuisine; easy to substitute chicken or pork for the lamb.
Prep Time: 30 min(s)
Cook Time: 150 min(s)
Recipe Type: Public
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
Number of Servings:
- - cooked basmati rice optional, for serving
- 1 teaspoons - cumin seeds OR use 1 tsp ground cumin
- 6 - dried red chile peppers (preferably Kashmiri), stems removed OR use 3 tbsp paprika with 1/8 tsp cayenne pepper
- 1/4 cups - cider vinegar
- 1 cloves - garlic coarsely chopped
- 3 tablespoons - vegetable oil
- 2 - onions finely chopped (about 2 cups)
- 2 teaspoons - ginger-garlic paste OR use 1 clove minced garlic and 1 tsp dried ginger
- 5 tablespoons - tomato paste
- 1/4 teaspoons - cayenne pepper or to taste
- 1/4 teaspoons - turmeric
- 1/4 teaspoons - cinnamon
- 1/4 teaspoons - ground cloves
- 2 pounds - boneless lamb shoulder cut into 1-1/2 inch pieces
- 1 teaspoons - salt
- 3 cups - water
- 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.