Lamb Shank Rogan Josh
Lamb Shank Rogan Josh
Try this quick and easy African-style lamb shank recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 4 hours
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • 4 Lamb Shanks, excess fat removed
  • 4 tablespoons Oil
  • 2* 3 cm Cinnamon sticks
  • 2 Black Cardamom
  • 5 Green Cardamom
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 blade Mace
  • 1-2 Bay leaves
  • 3 Onions, sliced
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Ginger, minced
  • 2 teaspoons Chilli Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 2 tablespoons Tomato Paste
  • 2 tins Tomatoes, chopped
  • 1 tablespoon Sugar
  • 2 tablespoons Chopped Coriander
  • 1 tablespoon Garam Masala
  • 4 tablespoons Yoghurt
  • Garam Masala
  • 8 Bay Leaves
  • 6-8 Cinnamon sticks
  • 25 grams Coriander seeds
  • 25 grams Cumin seeds
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Black Peppercorns
  • 1 tablespoon Cloves
  • 2 tablespoons Green Cardamon pods
  • 4-6 Black Cardamon pods
  • 4-6 Star Anise
  • 8-10 Blades Of Mace
  • 2 tablespoons Dried Rose petals
Method
  1. Pre heat an oven to 180°C
  2. Heat the oil and then temper the cinnamon, cardamom, fennel, cumin and bay leaves. Now add the onions and fry till they turn golden, using a pinch of salt to help them sweat. Add the ground cumin, coriander and chilli
  3. Continue to stir adding a small amount of water to prevent the spices from burning
  4. Add the tomato puree, and the chopped tomato with some sugar to balance the acidity
  5. Gradually add the yoghurt and stir into the mixture. Keep stirring till all the yoghurt has incorporated into the sauce and the oil has separated
  6. Sear the meat in some oil in a frying pan, ensuring that they are sealed and browned all over
  7. Place in an oven roasting tray, then pour over the sauce, cover with foil and then roast in the oven for four hours until the meat is tender
  8. Remove from the oven, add the Garam Masala, adjust for seasoning and then garnish with butternut crisps and fresh coriander
  1. Garam Masala
  2. Lightly toast all ingredients, in a dry frying pan till they release their aroma (except the rose petals)
  3. Allow to cool, and then grind together with the rose petals
  4. Keep in a sealed jar until needed

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