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

Martha Stewart Living, March 2004, Martha Stewart Living Television, Episode 11261


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

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