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Lamb Shanks with Garam Masala

A homemade Indian spice blend makes this lamb dish authentic and delicious.

  • servings: 6

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Ingredients

  • 3 lamb shanks (3 3/4 to 4 pounds)
  • 2 1/4 teaspoons coarse salt
  • Freshly ground pepper
  • 1 6-inch piece fresh ginger, peeled and coarsely chopped
  • finely julienned ginger, for serving
  • 1 whole nutmeg, crushed
  • 1 tablespoon mace
  • 2 tablespoons whole fennel seeds
  • 2 to 3 dried bay leaves, crumbled
  • 2 medium cinnamon sticks, broken into pieces
  • 1 teaspoon ground ginger
  • 1/2 cup oil, from Crisply Fried Onions
  • 2 to 3 teaspoons cayenne pepper
  • 1 tablespoon paprika
  • Crisply Fried Onions
  • 1 1/2 tablespoons whole-wheat pastry flour
  • Thinly sliced fresh hot green chiles, for serving
  • Fresh cilantro leaves, for serving
  • Lemon wedges, for serving

Directions

  1. Step 1

    Place lamb shanks in a single layer, and season with 1/2 teaspoon salt and lots of black pepper. Pat gently to adhere. Set aside.

  2. Step 2

    In a blender, combine chopped ginger and 5 tablespoons water. Blend until smooth. Set aside.

  3. Step 3

    In a spice grinder, combine nutmeg, mace, fennel seeds, bay leaves, and cinnamon. Grind as finely as possible. Transfer to a small bowl. Stir in ground ginger. Set aside.

  4. Step 4

    Preheat oven to 325 degrees. Pour oil into a large saucepan over high heat. Add lamb shanks, and brown lightly on all sides. Remove, and set aside. Quickly add fresh ginger paste, and cook, stirring, until lightly browned, 5 to 6 minutes. Add cayenne pepper and paprika. Stir once or twice, then add half of the fried onion slices, well crumbled, ground spices, 3 cups water, and remaining 1 3/4 teaspoons salt. Stir well. Return lamb shanks to pan, spoon some sauce over, and bring to a boil. Cover with parchment-lined foil and the lid, and bake slowly in the oven for 3 hours, turning shanks every 30 minutes.

  5. Step 5

    Remove pan from oven, and uncover. Spoon off as much oil as possible from the top, and discard. Taste, and season with salt, if necessary.

  6. Step 6

    In a glass measuring cup, stir to combine 1/4 cup of water and flour. Pour into pan to thicken the sauce. Cook, stirring, over low heat for 5 minutes.

  7. Step 7

    Serve with remaining fried onions, julienned ginger, chiles, cilantro, and lemon wedges on the side for garnish.

Source
Martha Stewart Living, March 2004

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