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Wednesday, March 30, 2016

Lamb Shank Rogan Josh

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 2 teaspoons fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 2 teaspoons turmeric
  • 3 bay leaves
  • 4 lamb shanks, trimmed
  • 1 1/4 tablespoons fennel seeds
  • 6 cardamom pods, crushed to release seeds
  • 1/3 cup sunflower oil
  • 1 onion, thinly sliced
  • 1/2 teaspoon ground ginger
  • 6 -8 small red chilies (or to taste)
  • 100 g cottage cheese
  • 200 g tomatoes, chopped
  • coriander sprig, to garnish

Recipe

  • 1 preheat oven to 180°c.
  • 2 mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
  • 3 add lamb, toss to coat well, then stand at room temperature while you make the sauce.
  • 4 grind fennel and cardamom seeds in a mortar and pestle.
  • 5 heat 2 tablespoons oil in a frypan over medium heat. cook onion, stirring for 6 minutes or until softened.
  • 6 add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
  • 7 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.
  • 8 place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
  • 9 add the paste and enough water to cover meat (about 300ml).
  • 10 stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
  • 11 cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
  • 12 garnish with coriander and serve.

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