You are here

Ginger-Braised Lamb with Mint-Jalapeño Chutney

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


  1. 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.
  2. 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.
  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.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

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


Add a comment