Lamb Shank Rogan Josh

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.