For a richer flavor, marinate the lamb shanks in the ginger garlic paste and half of the chile paste for at least 2 hours before cooking. Adjust the amount of red pepper (cayenne) and chile paste to control the spiciness of the dish. If you don't have Kashmiri chiles, you can substitute with other dried red chiles, but be mindful of their heat level. Serve with warm basmati rice or naan bread to soak up the delicious sauce.
Grandmother's Lamb Recipe
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PREP TIME25 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME3 hrs 15 mins
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SERVING6 People
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VIEWS24
A heartwarming and aromatic lamb dish, simmered in a rich blend of spices, offering a comforting taste of tradition with every tender bite. Perfect with fluffy basmati rice!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol59 mg
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Fiber2 g
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Protein19 g
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Saturated Fat5 g
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Sodium409 mg
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Sugar5 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Toast the cumin seeds in a dry skillet over medium heat, stirring constantly, until fragrant and darker brown. (Approx. 1 minute). Grind the cooled seeds using a mortar and pestle or spice grinder, and set aside.
02
Step
1 hrs
Soak the stemmed chiles in apple cider vinegar until softened (at least 1 hour). Blend the softened chiles, vinegar, cumin, and garlic into a smooth paste (30 seconds - 1 minute).
03
Step
15 mins
Heat vegetable oil in a large pot over medium heat. Sauté onions until lightly browned (approx. 10 minutes). Stir in ginger garlic paste and 1 teaspoon (or to taste) of the prepared chile paste. Reduce heat to medium-low and fry the onions and spice pastes for 5 minutes to meld the flavors. Incorporate tomato paste, ground red pepper, turmeric, cinnamon, and cloves, then simmer for about 20 minutes to deepen the flavors.
04
Step
20 mins
Add the lamb shank pieces and salt to taste, and simmer for 20 minutes. Pour in the water. Bring to a boil, then reduce heat to a simmer and cook until the lamb is very tender and the sauce has thickened. (Approx. 45 minutes). Garnish with chopped cilantro before serving.
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RECIPE REVIEWS
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Please Rate
Monserrat Ryan
Jun 2, 2025Kevin R: The spice blend is perfect. I used dried ancho chiles, as suggested, and it turned out great.
Zachery Reichert
May 31, 2025Sarah M: This recipe is amazing! The flavors are so complex and delicious.
Larue Gleichner
May 18, 2025David L: My family loved this! It's a bit of work, but totally worth it.
Gregory Hills
May 9, 2025Jessica P: Great recipe! I let it simmer a little longer to really thicken the sauce.
Dell Pacocha
May 8, 2025Michael B: I made this for a dinner party, and everyone raved about it. Will definitely make again!
Diamond Erdman
Mar 21, 2025Emily K: The lamb was so tender. I added a bit more cayenne pepper for extra heat.