Ginger-Braised Lamb with Mint-Jalapeño Chutney
Ginger-Braised Lamb with Mint-Jalapeño Chutney
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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 4 hours
  • Prep: 35 mins
  • Cook: 3 hours

Nutrition Facts

Amount per serving:
Total Calories: 395kcal (20%)
  • 370mg (15%) Sodium
  • 27g Carbs
  • 6g Fiber
  • 13g (20%) Fat
  • 3g (17%) Saturated Fat
  • 9g Sugars
  • 44g Protein
  • 121mg (12%) Calcium
  • 8mg (47%) Iron
395kcal (20%)370mg (15%)27g6g13g (20%)9g44g3g (17%)

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 large lamb shanks (about 2 pounds)
  • 1 medium onion, finely chopped
  • 2 cloves garlic
  • 2 tablespoons grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 tablespoons ground cardamom
  • 1 cup no-salt-added-crushed tomatoes
  • 1 cup water
  • 1 large sweet potato, cubed
  • 1 tablespoon chopped fresh cilantro
  • Kosher salt
  • 1 jalapeño, most of the seeds removed
  • 3 tablespoons chopped red onion
  • 1 garlic clove
  • 1 1-inch piece ginger
  • 3/4 cup diced ripe mango
  • 1 teaspoon sugar
  • 1 cup mint leaves
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Directions:

Directions

1. Preheat oven to 325°F. Heat oil in a large ovenproof saucepan over medium heat. Add lamb and sear until golden brown; remove from pan and set aside. In the same pan, sauté onion for 5 minutes. Add garlic and ginger and sauté for 2 minutes more. Add cumin, turmeric, cayenne, cloves, and cardamom; sauté for 2 minutes more. Add lamb back to pot with tomatoes and water. Bring to a simmer, cover, and place in the oven for 1 ½ hours.
2. While lamb cooks, purée jalapeño, onion, garlic, ginger, mango, and sugar in a food processor. Add mint and water; purée once more. Add salt to taste.
3. Add sweet potato, cover, and return to oven for 1 hour more. Remove lamb and reduce liquid to a sauce consistency over low heat; add cilantro and salt to taste. Remove meat from bones and break into 2-inch chunks; stir back into sauce.

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