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Chile Paste
  • 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
  • Lamb
  • 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
  • - cooked basmati rice, optional, for serving
  • Directions:

    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.

    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
    Cook Time: 2 hour(s) 30 min


    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.


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    Posted On:

    November 24, 2014

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