Awaken your palate with a medley of flavors from across Latin America in this delightful lamb dish.
12 American lamb shanks, whole
Sea salt, to taste
3 tbsp. peanut oil
3 yellow onions, peeled and minced
6 tbsp. ginger, peeled and minced finely
1 head fresh garlic, peeled and minced
3 jalapeños, seeded and minced finely
3 tbsp. ground coriander
1 tbsp. curry powder
1 tsp. ground cinnamon
1 1/2 qt. water or lamb stock
3 cups plain yogurt
2 lb. yucca, peeled and cubed 1/2-inch
2 lb. Red Garnett or sweet potatoes
Fresh mint, cut into strips, for garnish
- Season lamb with sea salt. In a heavy-bottomed braising pan, heat oil. Brown lamb shanks deeply on all sides, turning occasionally. Work in batches to avoid over-crowding the pan. Once lamb is caramelized on all sides, set aside.
- In blender or processor, blend the onions, ginger, garlic and jalapeños until a smooth consistency is reached. In a separate container, mix the coriander, curry powder and cinnamon. Set aside.
- Using the same pan over med. heat, add the onion-garlic paste. Allow to cook until golden, 1 to 2 min. Stir in spice mixture. Simmer for an additional 20 sec.
- Add the water or lamb stock. Increase heat to med.-high, bringing mixture to a boil. Reduce to a simmer. Temper the yogurt into the braising liquid by gradually whisking it in until combined with the sauce.
- Return lamb shanks to the pan. Cover and simmer very gently until the lamb is fork-tender, about 2 hr. Check and stir frequently so as not to burn the pan. Add the yucca and sweet potatoes during the last 15 min. and cook until tender.
- Taste and adjust the seasonings with salt. Garnish with fresh mint