Lamb Shank Rogan Josh

Stir the soured cream and flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornflour and water to make a paste.

Combine the chilli powder, coriander, ginger, stock cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to the boil over high heat. Slowly add the cornflour paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the soured cream and flour mixture.

Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.

Cover and cook in the slow cooker on High for 8 hours.