Lamb Shank Rogan Josh

Name: Lamb Shank Rogan Josh
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp plain flour; 1 tbsp chili powder; 1 tsp ground coriander; 0.5 tsp ground coriander; 0.5 tsp salt; 0.5 tsp nutmeg; 4 lamb shanks (500 g); 2 tbsp vegetable oil; 1 large onion; 300 ml plain Greek yogurt; 450 ml hot lamb stock; 4 cardamom pods; 1 tsp saffron strand; 4 small tomatoes

A South Asian dish of lamb, coriander and greek yogurt, seasoned with chilli and nutmeg and roasted in the oven.

3 hr 25 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 180 min · 205 min total
Difficulty: medium

1
Mix together the flour, chilli powder, corriander, ginger, salt and nutmeg. Dust the shanks in the flour, reserving any excess.
2
Preheat the oven to 180 degrees centigrade. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes, turning until well browned, then transfer to a large plate and set aside.
10 min
3
Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuosly. Stir in the yogurt and stock.
4
Return te lamb to the pan. Add the cardamon and saffron and bring to the boil. Cover tightly with foil and cook for 90 minutes. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.