Saucy Skillet Lamb Recipe

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Ryan Rhodes Modified: March 21, 2022
Saucy Skillet Lamb Recipe

How To Make Saucy Skillet Lamb

With hints of warm and earthy spices, this skillet lamb promises juicy lamb shanks simmered in thick homemade chile sauce for a harmony of flavors.

Preparation: 25 minutes
Cooking: 1 hour 50 minutes
Total: 2 hours 15 minutes



For Chile Paste:

  • 1tspcumin seeds
  • 6dried red chile peppers,preferably Kashmiri
  • ¼cupapple cider vinegar
  • 1clovegarlic,coarsely chopped, or more to taste

For Lamb:

  • 3tbspvegetable oil
  • 2onions,finely chopped
  • 2tspginger garlic paste
  • 5tbsptomato paste
  • 1tspground red pepper,(cayenne) or to taste
  • ¼tspground turmeric
  • ¼tspground cinnamon
  • ¼tspground cloves
  • 2lbslamb shanks,cut into 1½-inch pieces
  • ½tspsalt
  • 3cupswater
  • 1tbspfresh cilantro,chopped


Chile Paste:

  1. Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, for about 1 minute until they give off a roasted fragrance and turn a darker brown.

  2. Scrape the seeds into a bowl, and allow them to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.

  3. Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl for at least 1 hour until soft.

  4. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse for 30 seconds to 1 minute or as needed until ground into a paste.


  1. Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions for about 10 minutes until lightly browned. Stir in ginger garlic paste and about 1 teaspoon of the chile paste mixture or as desired.

  2. Reduce heat to medium-low, and fry the onions with the 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 for about 20 minutes.

  3. Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water.

  4. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer for 45 more minutes until the lamb is very tender and the sauce has thickened.

  5. Sprinkle with chopped cilantro to serve. Enjoy!


  • Calories: 418.02kcal
  • Fat: 27.79g
  • Saturated Fat: 10.18g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 13.51g
  • Polyunsaturated Fat: 2.21g
  • Carbohydrates: 11.36g
  • Fiber: 2.13g
  • Sugar: 5.87g
  • Protein: 30.17g
  • Cholesterol: 99.79mg
  • Sodium: 424.69mg
  • Calcium: 46.51mg
  • Potassium: 821.27mg
  • Iron: 3.56mg
  • Vitamin A: 33.35µg
  • Vitamin C: 71.85mg
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