Aromatic Indian Garam Masala Lamb Shank Stew with Lentils
Equipment
- Dutch oven
- Knife
- Cutting board
Ingredients
- 4 bone-in lamb shanks (about 3-4 lbs total)
- 1 cup dried brown lentils, rinsed
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons garam masala
- 1 teaspoon ground turmeric
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Plain yogurt (for serving)
Instructions
- Pat the lamb shanks dry and season them with salt and black pepper on all sides.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the shanks in batches until they develop color on all sides, then set them aside.
- Lower the heat to medium. Add the chopped onions to the pot and cook until they soften. Stir in the minced garlic and grated ginger and cook for another minute.
- Sprinkle in the garam masala and turmeric. Stir the spices with the onions for 30 seconds until they smell fragrant.
- Pour in the diced tomatoes with their juices and the beef broth. Scrape the bottom of the pot to loosen any browned bits.
- Return the lamb shanks to the pot. Add the rinsed lentils and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for about 2 hours. Stir occasionally until the lamb is very tender and the lentils are soft.
- Taste and adjust salt and pepper if needed. Serve the stew in bowls topped with chopped cilantro and a spoonful of plain yogurt.
Notes
The lentils absorb the spices during the long simmer, so taste near the end and add a pinch more garam masala if the flavor needs a lift. Leftovers taste even better the next day after the spices settle. Reheat gently on the stove with a splash of broth to loosen the sauce. Serve with warm naan or plain rice to soak up the liquid.
Course: Main Course
Cuisine: Indian
Equipment: Dutch oven, Knife, Cutting board
Cuisine: Indian
Equipment: Dutch oven, Knife, Cutting board