Ginger-Braised Lamb with Mint-Jalapeño Chutney
- 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 jalapeno, 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
- Preheat oven to 325 degrees 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, saute onion for 5 minutes. Add garlic and ginger and saute for 2 minutes more. Add cumin, turmeric, cayenne, cloves, and cardamom; saute 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 1/2 hours.
- While lamb cooks, puree jalapeno, onion, garlic, ginger, mango, and sugar in a food processor. Add mint and water; puree once more. Add salt to taste.
- 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.
- Nutritional information includes 1/8 teaspoon of added salt per serving.
Per serving: 395 kcal cal., 13 g fat (3 g sat. fat), 370 mg sodium, 6 g fiber, 9 g sugar, 44 g pro., 121 mg calcium, 8 mg iron. Percent Daily Values are based on a 2,000 calorie diet