Lamb Shank with Potatoes
Ingredients
- 1 piece of lamb, cut
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon loomi
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 3 tablespoons olive oil or corn oil
- 2 cinnamon sticks
- 4 bay leaves
- 10 whole cardamom pods
- 2 large onions
- 3 cloves garlic, crushed
- 1 tablespoon ginger, chopped
- 10 medium potatoes
- 1 cup water
- 2 tablespoons vinegar (pomegranate, apple cider, or pomegranate molasses)
For serving
- Rice
Preparation
Set the wire rack in the middle of the oven and preheat the oven to 180°C.
Prepare a medium-sized oven dish suitable for serving.
Place the lamb pieces in a wide dish.
In a small dish, combine turmeric, cinnamon, cardamom, black pepper, salt, coriander, cumin, loomi, paprika, and crushed chili; mix well.
Sprinkle half of the spice mixture over the lamb and rub it in lightly.
Heat the oil in a wide pan over medium heat until hot.
Add the lamb pieces to the pan and cook until the bottom is golden brown; flip several times until browned and the moisture evaporates.
Using tongs, transfer the lamb to the oven dish and add cinnamon sticks, bay leaves, cardamom pods, onions, garlic, and ginger.
Cut the potatoes into large cubes, sprinkle with the remaining spice mixture, and rub lightly to coat; arrange the potatoes around the lamb in the dish, then add water and vinegar, and cover with aluminum foil.
Place the dish in the oven and bake for 90 minutes until the lamb is fully cooked, then serve.
