Lamb Shank Rogan Josh

Tue, 15 August 2017

Chef Adrian was in the kitchen with this delicious recipe. 

(Serves 4)

Ingredients:

4tbsp olive oil & extra for searing

2 cinnamon sticks

5 cardamom pods

1tsp fennel seeds

1tsp cumin seeds

1-2 bay leaves

2 onions, sliced

1tbsp grated ginger

1tbsp chopped garlic

Sea salt

1tsp ground cumin

1tsp ground coriander

2tsp chilli powder

2tbsp tomato puree

2 x 400g tins of chopped tomatoes

1tbsp sugar

4tbsp Greek yoghurt

4 lamb shanks, excess fat removed

1tbsp garam masala

2tbsp chopped coriander

 

Method:

Preheat the oven at 180°C/350°F/gas mark 4.

Heat the oil in a frying pan over a high heat and sweat the cinnamon, cardamom, fennel and cumin seeds and bay leaves in it. Then add the onions, ginger and garlic, and fry, stirring constantly, until they turn golden, using a pinch of salt to help them sweat.

Add the ground cumin, coriander and chilli and continue to stir, adding two tablespoons of cold water to prevent the spices from burning.

Add the tomato puree and the chopped tomatoes with the sugar to balance the acidity.

Gradually add the yoghurt and stir in to the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and making sure the oil has not separated.

Sear the lamb in some oil in a frying pan on a high heat, ensuring that it is sealed and browned all over.

Place the meat in an oven roasting tray, then pour over the sauce, cover with foil and roast in the oven for 3 hours, until the meat is tender.

Remove from the oven, mix the garam masala into the sauce with a spoon, and adjust the seasoning with sea salt. Spoon the lamb shanks into bowls and ladle over that amazing sauce. Finally sprinkle with the chopped coriander and enjoy with a side of your choice. I love serving this with some mashed potato or sticky rice.