Name: Saucy Skillet Lamb Recipe
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: For Chile Paste:; 1 tsp cumin seeds; 6 dried red chile peppers; ¼ cup apple cider vinegar; 1 clove garlic; For Lamb:; 3 tbsp Vegetable Oil; 2 onions; 2 tsp ginger garlic paste; 5 tbsp tomato paste; 1 tsp ground red pepper; ¼ tsp ground turmeric; ¼ tsp ground cinnamon; ¼ tsp ground cloves; 2 lbs lamb shanks; ½ tsp salt; 3 cups water; 1 tbsp fresh cilantro

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

Serves:

Ingredients

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

Instructions

Chile Paste:

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

Lamb:

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.
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.
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 for 45 more minutes until the lamb is very tender and the sauce has thickened.
Sprinkle with chopped cilantro to serve. Enjoy!