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Prep Time: 30 Minutes Cook Time: 230 Minutes |
Ready In: 260 Minutes Servings: 4 |
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I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. Ingredients:
4 lamb shanks |
1/2 cup cider vinegar |
1/4 cup vegetable oil |
2 teaspoons salt |
1 tablespoon tamarind concentrate |
1 1/2 tablespoons garam masala |
1 onion, chopped |
8 cloves garlic, peeled |
1/3 cup sliced fresh ginger |
1 cup cherry tomatoes |
1/2 cup water |
1 1/2 teaspoons cayenne pepper |
1 1/2 teaspoons paprika |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon ground mustard |
1 teaspoon ground black pepper |
3 tablespoons ghee (clarified butter) |
1 large onion, chopped |
salt and ground black pepper to taste |
4 teaspoons brown sugar |
1/2 cup fresh cilantro, for garnish (optional) |
Directions:
1. Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
3. Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
6. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
7. Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
8. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
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