Ginger-Braised Lamb with Mint-Jalape o Chutney


For the lamb:
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
4 cloves
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
For the chutney:
1 jalapeo, most of the seeds removed
3 tablespoons chopped red onion
1 garlic clove
1 1-inch piece ginger
cup diced ripe mango
1 teaspoon sugar
1 cup mint leaves
1 teaspoon water
Kosher salt


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