Lamb Shank Rogan Josh

Recipe by Jewelies
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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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