TAMARIND BRAISED LAMB SHANKS
Fall off the bone Lamb Shanks braised in a rich tomato-tamarind sauce. Tons of spices like cumin, coriander and paprika with some sweet little bits of golden raisin swimming around
Serves 2
Total Time : 3 hours 45 min. | Total Active Time: 45 min.
Tamarind Braised Lamb Shanks
Yield: 2
Prep time: 15 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 45 M
Ingredients
- 2 lamb shanks
- 1 tbsp garam masala
- 1 medium red onion, quartered
- 1–3 green chillies (adjust to your spice preference)
- 1 head of garlic, separated and peeled
- 1 inch piece of ginger, peeled
- 2 carrots
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 cinnamon stick (see note 1)
- 4 cardamom pods
- 1 tsp paprika
- 2 tbsp tomato paste
- 2 tbsp tamarind paste
- ⅓ cup golden raisins
- 4 tbsp olive oil
- salt
Instructions
- Pat the lamb shanks dry with a paper towel. Sprinkle ½ tbsp garam masala, ½ tsp salt, and a few grinds of black pepper on one side. Flip the shanks and repeat on the other side. Rub the spices into the meat with your hands.
- Heat a thin layer of olive oil (about ½–1 tbsp, depending on pot size) over medium-high heat in a large, heavy-bottomed pot. Sear the lamb shanks on all sides until golden brown (about 10 minutes). Once browned, transfer the lamb to a plate and set aside.
- In a food processor, combine the onion, ginger, garlic (separated cloves), green chillies, and carrots. Pulse until finely chopped. Set aside.
- In the same pot, heat 3 tbsp olive oil over medium heat. Once warm, add 1 tsp fennel seeds, 1 tsp cumin seeds, 4 cardamom pods, 1 cinnamon stick, and the leaves from 2 curry stems. Stir until the curry leaves stop spluttering (about 1 minute).
- Add the chopped veggies to the pot along with ½ tsp salt. Stir well and cook for about 20 minutes, until the mixture becomes soft and well-browned.
- Preheat your oven to 325°F (163°C).
- Stir in 2 tbsp tomato paste, 1 tsp paprika, and 1 tsp coriander powder. Let it cook down for about 5 minutes to allow the tomato paste to caramelize.
- Stir in 2 tbsp tamarind paste and ⅓ cup golden raisins. Then, pour in 3 cups of water, stirring to combine. Taste and adjust for salt.
- Place the seared lamb shanks back into the pot. Ensure the water covers almost the top of the shanks, but they should still be slightly uncovered. Add more water if necessary.
- Place the pot in the oven with the lid slightly ajar to allow a small sliver to remain uncovered. Braise for 1 hour.
- After 1 hour, flip the lamb shanks over and add 2 cups of water. Gently stir in the water, then return the pot to the oven.
- After another hour, flip the lamb again and add another 2 cups of water. Stir gently and return the pot to the oven. Braise for a total of 3 hours, ensuring the lamb becomes tender and falls off the bone.