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Cook2 hrs 15 mins
This is a great spicy alternative for lamb shanks that taste extremely tender. You can get your butcher to "french cut" your lamb shanks or just simply remove the excess gristle and fat from the end of the shank to expose the bone. Naan is a leavened Indian bread that is available from supermarkets. Enjoy.
- 8 french-cut lamb shanks (1.5kg)
- 1⁄4 cup all-purpose flour (35g)
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped finely
- 2 garlic cloves, crushed
- 1⁄2 cup rogan josh curry paste (125g)
- 2 cups water
- 1 (400 g) can crushed tomatoes
- 1 teaspoon sugar
- 2 cups beef stock
- 400 g cauliflower, chopped coarsely
- 400 g pumpkin, chopped coarsely
- 3⁄4 cup red lentil (150g)
- 1⁄4 cup coarsely chopped fresh coriander
- 4 pieces naan bread
- Toss lamb in flour; shake away excess.
- Heat oil in large frying pan; cook lamb, in batches, until browned all over.
- Cook onion and garlic in same pan, stirring, until onion softens.
- Add paste; cook, stirring, until fragrant.
- Return lamb to pan with the water, undrained tomatoes, sugar and stock; bring to a boil.
- Reduce heat; simmer, covered, 1 1/2 hours.
- Preheat oven to hot.
- Add cauliflower and pumpkin to curry; bring to a boil.
- Reduce heat; simmer, covered, 15 minutes.
- Stir in lentils; simmer covered, about 10 minutes or until lentils are tender.
- Remove from heat, stir in coriander.
- Meanwhile, wrap naan bread in foil; heat in hot oven, 10 minutes.
- Serve naan with lamb.