Lamb Shank Rogan Josh

Name: Lamb Shank Rogan Josh
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tsp fresh ginger; 3 garlic cloves; 2 tsp turmeric; 3 bay leaves; 4 lamb shanks; 1.25 tbsp fennel seeds; 6 cardamom pods; 0.333 cup sunflower oil; 1 onion; 0.5 tsp ground ginger; 6 small red chilies; 100 g cottage cheese; 200 g tomatoes; coriander sprig

Lamb, red chilies and cottage cheese baked in the oven and spiced with ginger and turmeric for a South Asian dish. It's finished with coriander.

1 hr 50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
Preheat oven to 180°C. Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl. Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
2
Grind fennel and cardamom seeds in a mortar and pestle. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
6 min
3
Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic. Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
5 min
4
Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan. Add the paste and enough water to cover meat (about 300ml).
5
Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
6
Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender. Garnish with coriander and serve.
120 min