Lamb Shank Rogan Josh

This amount is for four but this is an excellent dish to do for a crowd if you replace the lamb shanks with diced lamb shoulder. But do try use the lamb shanks sometime in this recipe – an underestimated cut of meat but done slowly as it is here is divine. Double, triple the recipe – I’ve done enough for 30 before and it was a great success.

Ingredients for serving 4

  • 4 tbsp. vegetable oil
  • 4 lamb shanks, trimmed
  • 2 black cardamom pods, lightly crushed
  • 3 cinnamon sticks
  • 1 tsp black peppercorns
  •  2 large onions, peeled and finely chopped
  • 1 tsp sea salt
  • 1 tbsp. of grated ginger
  • 1 tbsp. grated garlic
  • 1 ½ tbsp. Kashmiri chilli powder (or mild chilli powder)
  • 2 tbsp. ground cumin
  • 400g tin of chopped tomatoes
  • 4 tbsp. tomato puree
  • 1-2 tsp light brown sugar
  • 200ml natural yoghurt, whisked
  • 500mls chicken stock
  • ½ tsp of garam masala

Method

Add the oil to a hot casserole dish and sear the shanks in two batches over a high heat for 6-8 minutes, turning frequently until lightly browned all over. Remove the shanks with a slotted spoon or tongs and drain on kitchen paper.

Reduce the heat to low medium and add the cardamom, cinnamon sticks and peppercorns to the fat in the pan. Stir fry for 30 seconds or so until the spices begin to release their aromas. Stir in the onions and salt, and cook for 15 minutes, stirring occasionally, until browned.

Add the ginger and garlic, chilli powder and ground coriander and cumin and stir fry for 2 minutes more. Add tomatoes, tomato puree and sugar, stir and cook for 4-5 minutes.

Stir in the yoghurt a little at a time to prevent it from splitting and add the lamb shanks and stir.

Pour in the stock and mix well. Cover with an airtight lid and put in the preheated oven at 140° or 120° fan for 3-3 ½ hours. Remove the shanks from the sauce and place on a serving platter (you do not need to remove the meat if you are using diced lamb)

Stir in the garam masala and cream with a tablespoon of chopped coriander and bring to a simmer. Check the seasoning – pour it over the shanks and garnish with coriander and pomegranates seeds and serve.

If you are prepping this ahead of time – it will be fab in the fridge the day before you need it or freeze it but I would prep down to step five, defrost then reheat slowly on a low heat then complete number six. I works really really well for a crowd and they will be very impressed.