Lamb Gosht

1. Prep

Start by prepping your ingredients. Preheat the oven to 325F. Mince the onion, garlic and chili. Dice the tomatoes and chop the cilantro. Pat the lamb shanks dry and season them well with salt.

2. Sear Meat

Heat the ghee in a heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear until browned on all sides, about 3-4 minutes per side. Remove the lamb and set aside.

3. Sweat Aromatics

Reduce the heat to medium and add the onions to the pot with a pinch of salt. Sauté until they start to take on a dark golden color, about 10 minutes. Add the garlic, ginger, jalapeño, and whole dry chili, cooking them for another 2-3 minutes until aromatic.

4. Toast Spices

Sprinkle the garam masala over the aromatics, stirring frequently, and allow the spices to toast for about 1-2 minutes. They should be very fragrant but not at all burnt.

5. Add Tomato

Add the chopped tomatoes to the pot and cook over medium heat until they break down significantly. You want to evaporate off most of the water until you begin to form the base of the stew. this step may take about 10-15 minutes.

6. Add Cooking Liquid

Return the lamb shanks to the pot and add enough stock to come about 2/3 the way up the shanks and add a generous pinch of salt. The liquid in the braise should be well seasoned to make sure that the lamb gets enough salt. Bring to a simmer, then cover and place in the oven to braise for about 1 hour, or until the meat is cooked and beginning to become tender. Remove the lid and braise for another hour and a half to two hours , until the lamb is fork tender. After removing the lid, you should turn the lamb shanks over after about an hour to make sure it cooks evenly.

7. Finishing Ingredients

Once the lamb is tender, remove the pot from the oven. At this stage the sauce should have reduced considerably and you should see some oil separating out. If needed, you can continue to reduce the sauce over medium heat on the stove. It's important to let braise rest for at least an hour before serving. Stir in half of the chopped cilantro, reserving the rest for garnish. Adjust the seasoning with salt to taste. Reheat the Gosht gently if it has been resting overnight. Garnish with the remaining cilantro. Serve with steamed rice, naan, or flatbread for a complete and satisfying meal.