Lamb
Shank Rogan Josh
2 tbsp plain flour
1 tbsp chilli powder
1 tsp ground coriander
½ tsp ground ginger
½ tsp salt
pinch nutmeg
4 lamb shanks
2 tbsp extra virgin olive oil
1 large onion, thinly sliced
290ml/½ pint Greek yoghurt
450ml/¾pt hot lamb stock
4 cardamom pods, cracked
1 pinch saffron strands
4 small tomatoes, each cut into 6 wedges
1. Mix together the flour, chilli powder, coriander,
ginger, salt and nutmeg. Dust the lamb shanks in flour,
reserving any excess.
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. 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. 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.
Tip: The longer this is cooked, the more tender the lamb
becomes. It can be cooked for up to 3 hours, but remember
to keep it tightly covered and add a splash of water of
stock if it starts to dry out.
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