Lamb Shank Rogan Josh

"This is from Delicious magazine. I haven't tried it yet but will soon. Serve with steamed rice and naan bread."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
14
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 180°C.
  • Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
  • Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
  • Grind fennel and cardamom seeds in a mortar and pestle.
  • Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
  • Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
  • Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
  • Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
  • Add the paste and enough water to cover meat (about 300ml).
  • Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
  • Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
  • Garnish with coriander and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yum - this was lovely! I used diced lamb as that's what I had on hand, and cooked on a really low heat. I also browned the lamb before adding the paste and water. Thanks for sharing a great recipe (had missed this in Delicious!)
     
  2. This is one of those recipes that I am so pleased to have found - totally gorgeous, creamy curry with a great cut of lamb, we love shanks! I made this for a party that we went to last weekend, and increased the quantities to serve 8 people. I have had requests from ALL the ladies present for the recipe - so thanks for making me so popular Jewelies! Sorry for the lateness in making this - this is for the Aussie/NZ recipe swap! Made exactly as posted with increased quantities - I personally would NOT change a thing!
     
Advertisement

RECIPE SUBMITTED BY

Gold Coast Australia
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes