Somali · intermediate
Somali Garlic And Cardamom Braised Lamb Shanks
Slow-cooked halal lamb shanks cooked with warm spices, garlic, ginger, and crushed tomatoes until tender.
- PREP TIME
- 15 min
- COOK TIME
- 95 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season lamb shanks generously on all sides with salt and ground turmeric.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat.
- 03
Brown lamb shanks on all sides for 8 minutes total then transfer shanks to a side plate.
- 04
Reduce heat to medium then add diced yellow onion minced garlic and grated ginger cooking for 5 minutes.
- 05
Stir in tomato paste and cracked green cardamom pods cooking for 2 minutes to darken the paste.
- 06
Return browned lamb shanks to the pot pour in diced tomatoes and 1 cup of water then bring to a simmer.
- 07
Cover tightly turn heat to low and braise for 85 minutes until meat is tender and pulling off the bone.
A LITTLE KITCHEN KNOW-HOW
dutch oven braising
Searing meat at high temperature then simmering low and slow covered in seasoned liquid until collagen breaks down.
Notes from the kitchen
- Cracking open cardamom pods allows the fragrant essential oils inside seeds to infuse the braising liquid.
- Skim excess fat off top of sauce before serving over spiced rice or flatbread.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
