Lamb Shank Rogan Josh

Lamb Shank Rogan Josh
Nutrition Information
  • Serves: 4
  • Calories: 98
  • Fat: 7g
  • Sodium: 279g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0g
Prep time: 
  • 2 Tbs plain flour
  • 1 Tbs chilli powder
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 pinch nutmeg
  • 2 kg lamb shanks, 4 at approx 500 grams each
  • 2 Tbs extra virgin olive oil
  • 1 large onion, thinly sliced
  • 300 ml Greek yogurt
  • 450 ml lamb stock, hot
  • 4 cardamom pods, cracked
  • 1 pinch saffron strands
  • 4 small tomatoes, each cut into 6 wedges
  1. 1. Mix together the flour, chilli powder, coriander, ginger, salt and nutmeg. Dust the lamb shanks in flour, reserving any excess.
  2. 2. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes, turning until well browned, then transfer to a large plate and set aside.
  3. 3. Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuously. Stir in the yoghurt and stock.
  4. 4. Return the lamb to the pan. Add the cardamom and saffron and bring to the boil. Cover tightly with foil and cook for 1½ hours. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.
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