Lamb shank rogan josh
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- vegetable oil
- 25g butter
- 4 lamb shanks
- 6 pods cardamom, bruised
- 4 cloves
- 2 bay leaves
- 7cm piece cinnamon stick
- 1 tsp black peppercorns
- 2 thumb-sized pieces ginger, chopped
- 6 cloves garlic
- 2 onions, roughly chopped
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- 2-3 tsp hot chilli powder
- 150ml yogurt
- a bunch coriander, chopped
- to serve basmati rice
LIME YOGURT
- 1 lime, zested and juiced
- 200ml yogurt
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Heat 3 tbsp oil and the butter in a large casserole and brown the lamb shanks well on all sides, then remove and set aside.
- STEP 2
Add the cardamom, cloves, bay leaves, cinnamon and peppercorns to the pan and cook for several minutes. Meanwhile, whizz the ginger, garlic and onions to a purée in a food processor with 3 tbsp of water. Turn the heat to low and add to the pan with a pinch of salt. Cook gently for 20-30 minutes, stirring regularly, until golden. Add the ground coriander and cumin, paprika and chilli powder and cook for 2-3 minutes before adding the lamb shanks back to the pan with the yogurt and 500ml of water. Bring to the boil, then put in the oven with a lid for 2 hours. After 2 hours remove the lid, turn the oven up to 200C/fan 180C/gas 6 and cook for a further hour, turning the shanks regularly to colour the meat and reduce the sauce.
- STEP 3
For the lime yogurt, stir the zest and juice of the lime through the yogurt, season and keep in the fridge.
- STEP 4
Once the meat is coming away from the bone, remove the shanks to a plate. Skim the sauce of any fat that may be on top and add the shanks back to the sauce to reheat.
- STEP 5
Either serve with the yogurt, rice and a scattering of coriander or allow to cool, transfer to freezer-proof containers and freeze.
