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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