Lamb Shanks Rogan Josh
Recipe supplied by: Sharon Jackson
Ingredients
- 2 tablespoons vegetable oil
- 5 green cardamom pods (optional)
- 2 cinnamon sticks (optional)
- 3 cloves (optional)
- 2 star anise (optional)
- ½ teaspoon fennel seeds (optional)
- ½ teaspoon cumin seeds (optional)
- 1 dried kashmiri red chilli (optional)
- 4 medium onions, finely diced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, crushed
- 5 tablespoons Patak's Rogan Josh Curry Paste
- 400g can diced tomatoes
- 4 lamb shanks
- 2 tablespoons fresh coriander, chopped
- steamed rice, to serve (optional)
- mashed potato, to serve (optional)
Method
- In a large pan, heat the oil and add cardamom, cinnamon sticks, cloves, star anise, fennel seeds, cumin seeds and red chillies. Allow to sizzle for a few minutes before adding onions.
- Allow the onions to turn golden brown, about 15 minutes, before adding the ginger and garlic. Add Patak's Rogan Josh Curry Paste and stir well for 2 minutes. Add tomatoes and cook for 10 minutes.
- Add lamb shanks. Pour enough water into the pan to cover half of the meat of the lamb shanks. Cover and allow to simmer for about 1½-2 hours, or until the lamb has cooked through. Check occasionally and top up with water when necessary. When the shanks are nearly cooked through, remove from the pan and set aside.
- Allow sauce to thicken for 10-15 minutes. Place the lamb shanks back in the sauce for a few minutes to heat through. Serve immediately, topped with fresh coriander and with hot rice or creamy mashed potato.
Cooking Tips & Tricks
To serve
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Serve immediately, topped with fresh coriander and with hot rice or creamy mashed potato. |
- Number of serves: 4
- Preparation time: More than 1 hour
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 25/04/2015
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