Grandmother's Lamb Recipe Recipe - Allrecipes.com
Grandmother's Lamb Recipe  Recipe
  • READY IN 3+ hrs

Grandmother's Lamb Recipe

Recipe by  

"It is delicious served with hot basmati rice!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 50 mins
  • READY IN

    3 hrs 15 mins

Directions

  1. 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.
  2. 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.
  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 heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend 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. Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.
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Reviews More Reviews

Aug 13, 2014

I reduced the amount of water and cayenne, and also had to replace the lamb with pork because it wasn't available this time of year. It came out absolutely delicious! No leftovers!

 
Feb 09, 2015

Very flavorful, even with just 3/4 teaspoon of the chile paste. (Leftover paste was nice in scrambled eggs another day. Spicy huevos!) The halal grocery store was closed the day I went to get my lamb, so I ended up making it with pork from the freezer instead. I served it over black rice, for a full-on Indian-Asian-American mashup.

 

4 Ratings

Sep 11, 2014

The more I ate the better it tasted .. Made it with lamb steaks ..

 

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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