Olive oilfor drizzling on lamb and sautéing onions~3 tbspest.
Ground turmeric½ tsp
Ground cumina heaping teaspoon1 tsp
Ground coriandera heaping teaspoon1 tsp
Ground cinnamon½ tsp
Ground ginger½ tsp
Ground cardamom seeds¼ tsp
Crushed red pepper flakesa pinch
~½ tspest.
Saltto taste
Black pepperto taste
Onion~1est.
Garlic cloves5 cloves
Tomato pastea heaping tablespoon1 tbsp
Waterto rinse out the pan1 cup
Canned grated tomatoesone 16 oz can16 oz
Prunes~1 cupest.
Plain yogurtfor the mint yogurt sauce~1 cupest.
Mintfor the mint yogurt sauce~¼ cupsest.
Lemonfor the mint yogurt sauce~1est.
Steps
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1
Steep a pinch of saffron in about a cup of boiling hot water and set aside.
2
Drizzle the lamb shanks with olive oil, then coat both sides with turmeric, cumin, coriander, cinnamon, ginger, cardamom, red pepper flakes, salt, and pepper.
3
Place the seasoned lamb shanks in the oven and broil until nicely browned on all sides.
4
While the lamb is browning, sauté the onion in olive oil over medium heat with a pinch of salt.
5
Add the garlic cloves and a heaping tablespoon of tomato paste, stirring to combine.
6
Once the lamb shanks come out of the oven browned, layer them over the onion and tomato paste in the pot.
7
Rinse the roasting pan with about a cup of water to capture the drippings, then add it to the pot along with the saffron water, canned grated tomatoes, and a pinch of salt. Cover and bring to a boil, then remove from heat.
8
Reduce the oven temperature to 325°F, place the covered pot in the oven, and bake for about 2 to 2.5 hours until the lamb is tender.
9
Mix plain yogurt with lemon juice and mint to make a refreshing mint yogurt sauce.
10
Serve the braised lamb over couscous, cauliflower rice, or pilaf, then drizzle with the mint yogurt sauce before serving.
PrimedTableBETA
