Curried Lamb Shanks with Naan

Name: Curried Lamb Shanks with Naan
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 8 french-cut lamb shanks (1.5kg); 0.25 cup all-purpose flour (35g); 2 tbsp peanut oil; 1 medium yellow onion; 2 garlic cloves; 0.5 cup rogan josh curry paste (125g); 2 cup water; 1 can crushed tomatoes (400 g); 1 tsp sugar; 2 cup beef stock; 400 g cauliflower; 400 g pumpkin; 0.75 cup red lentil (150g); 0.25 cup coarsely chopped fresh coriander; 4 piece naan bread

A South Asian dish of lamb, lentils and naan bread, baked in the oven.

2 hr 35 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 135 min · 155 min total
Difficulty: medium

1
Toss lamb in flour; shake away excess. Heat oil in large frying pan; cook lamb, in batches, until browned all over.
2
Cook onion and garlic in same pan, stirring, until onion softens. Add paste; cook, stirring, until fragrant.
3
Return lamb to pan with the water, undrained tomatoes, sugar and stock; bring to a boil. Reduce heat; simmer, covered, 1 1/2 hours.
120 min
4
Preheat oven to hot. Add cauliflower and pumpkin to curry; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
15 min
5
Stir in lentils; simmer covered, about 10 minutes or until lentils are tender. Remove from heat, stir in coriander.
10 min
6
Meanwhile, wrap naan bread in foil; heat in hot oven, 10 minutes. Serve naan with lamb.
10 min