Editorial sample recipeSomaliintermediategluten-freedairy-free

Somali Garlic And Cardamom Braised Lamb Shanks

Name: Somali Garlic And Cardamom Braised Lamb Shanks
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 2 lb halal lamb shanks, 2 whole shanks; 2 tbsp vegetable oil; 1.5 cup yellow onion, diced; 4 clove garlic, minced; 1 tbsp fresh ginger, grated; 6 item green cardamom pods, cracked open; 1 tsp ground turmeric; 2 tbsp tomato paste; 1.5 cup canned diced tomatoes; 1.5 tsp salt

Slow-cooked halal lamb shanks cooked with warm spices, garlic, ginger, and crushed tomatoes until tender.

Prep: 15 min
Cook: 95 min
Total: 110 min

AI-generated illustration of Somali Garlic And Cardamom Braised Lamb Shanks

AI illustration

Technique to learn

dutch oven braising

Searing meat at high temperature then simmering low and slow covered in seasoned liquid until collagen breaks down.

Instructions

Step 1: Season lamb shanks generously on all sides with salt and ground turmeric.
Step 2: Heat vegetable oil in a heavy Dutch oven over medium-high heat.
Step 3: Brown lamb shanks on all sides for 8 minutes total then transfer shanks to a side plate.

Step 4: Reduce heat to medium then add diced yellow onion minced garlic and grated ginger cooking for 5 minutes.

Step 5: Stir in tomato paste and cracked green cardamom pods cooking for 2 minutes to darken the paste.

Step 6: Return browned lamb shanks to the pot pour in diced tomatoes and 1 cup of water then bring to a simmer.

Step 7: Cover tightly turn heat to low and braise for 85 minutes until meat is tender and pulling off the bone.

Cooking tips

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.

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