Grandmother's Lamb Recipe

Name: Grandmother's Lamb Recipe
Total time: 195
Yield: 6
Ingredients: 1 teaspoon cumin seeds; 6 dried red chile peppers (preferably Kashmiri); ¼ cup apple cider vinegar; 1 clove garlic, coarsely chopped - or more to taste; 3 tablespoons vegetable oil; 2 onions, finely chopped; 2 teaspoons ginger garlic paste; 5 tablespoons tomato paste; 1 teaspoon ground red pepper (cayenne) or to taste; ¼ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 2 pounds lamb shanks, cut into 1 1/2-inch pieces; ½ teaspoon salt; 3 cups water; 1 tablespoon chopped fresh cilantro

Recipe by Allrecipes Member from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

6 servings

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1 teaspoon cumin seeds
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6 dried red chile peppers (preferably Kashmiri)
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¼ cup apple cider vinegar
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1 clove garlic, coarsely chopped - or more to taste
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3 tablespoons vegetable oil
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2 onions, finely chopped
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2 teaspoons ginger garlic paste
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5 tablespoons tomato paste

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1 teaspoon ground red pepper (cayenne) or to taste
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¼ teaspoon ground turmeric
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¼ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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2 pounds lamb shanks, cut into 1 1/2-inch pieces
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½ teaspoon salt
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3 cups water
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1 tablespoon chopped fresh cilantro

Instructions

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 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.
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.