MLA Rogan josh lamb shanks
- Prep time 20Min
- Cook time 1Hr, 30Min
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 10
A comforting, aromatic lamb dish, where tender lamb shanks are slow-cooked in a rich, spiced curry sauce and served with fragrant basmati rice, roti, and cooling cucumber salad.
Ingredients
Lamb:
- 10 Australian lamb shanks, frenched
- 120g all-purpose flour (plain flour)
- Salt and pepper, to taste
- 60g clarified butter
- 30ml vegetable oil
Curry Paste:
- ½ teaspoon cracked black pepper
- 3 teaspoons ground coriander
- ¼ teaspoon ground cloves
- 1 tablespoon grated ginger
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 5 cardamom pods, cracked
- 1 teaspoon ground cumin
- 2 onions, finely chopped
- 30ml vegetable oil
- 60g tomato paste
- 1 litre chicken stock
- 240ml light cream
To Serve:
- Steamed basmati rice Roti or pappadums Mint raita Cucumber salad
Method
- Preheat oven to 300°F.
- Combine flour, salt and pepper in a large plastic bag. Add lamb shanks to bag a few at a time and shake well to dust.
- Heat the butter and oil together in a large frying pan and brown the lamb shanks a few at a time. Place lamb shanks into a deep-sided baking dish.
- Add all the curry paste, spices, onion and oil into a food processor or mortar and pestle and blend until well combined. In frying pan, cook spices over medium heat. Stir 3-4 minutes. Add tomato paste and cook a further 3-4 minutes. Stir in the chicken stock and bring to a boil.
- Pour liquid over the browned lamb shanks and cover with a lid or several layers of foil. Place the baking dish into the preheated oven for 1 ½ hours. Remove baking dish from oven and pour cream over spiced shanks. Return dish to oven and cook for another 30 minutes.
- Serve lamb rogan josh with steamed basmati rice, roti and sides.
