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Lamb shank rogan josh

  • 4servings
  • 250minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B2, B3
MineralsCalcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lamb shanks, excess fat removed

  2. 2 tsp chilli powder

  3. 1 tsp ground cumin

  4. 1 tsp ground coriander

  5. 2 tbsp tomato paste

  6. 2 tins tomatoes, chopped

  7. 1 tbsp sugar

  8. 2 tbsp chopped coriander

  9. 1 tbsp garam masala

  10. 1 tbsp ginger, minced

  11. 1 tbsp garlic, minced

  12. 3 onions, sliced

  13. 4 tbsp oil

  14. 2 cinnamon sticks (3cm each)

  15. 2 black cardamom

  16. 5 green cardamom

  17. 1 tsp fennel seeds

  18. 1 tsp cumin seeds

  19. 1 blade mace

  20. 1-2 bay leaves

  21. 4 tbsp yoghurt

Instructions Jump to Ingredients ↑

  1. Lamb shank rogan josh Pre heat an oven to 180°C Heat the oil and then temper the cinnamon, cardamom, fennel, cumin and bay leaves. Now add the onions and fry till they turn golden, using a pinch of salt to help them sweat. Add the ground cumin, coriander and chilli.

  2. Continue to stir adding a small amount of water to prevent the spices from burning.

  3. Add the tomato puree, and the chopped tomato with some sugar to balance the acidity. Gradually add the yoghurt and stir into the mixture. Keep stirring till all the yoghurt has incorporated into the sauce and the oil has separated.

  4. Sear the meat in some oil in a frying pan, ensuring that they are sealed and browned all over.

  5. Place in an oven roasting tray, then pour over the sauce, cover with foil and then roast in the oven for 4 hours until the meat is tender.

  6. Remove from the oven, add the Garam Masala, adjust for seasoning and then garnish with butternut crisps and fresh coriander.

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