Lamb Shank Rogan Josh

Food Network’s Reza Mahammad blends Eastern flavours with Western preparations
Thursday , 11 April 2013
Lamb Shank Rogan Josh
Lamb Shank Rogan Josh

Reza Mahammad has made his way into viewers’ kitchens with his infectious love and innate knowledge of Indian cuisine. These Eastern recipes for Western cooks feature traditional tastes in modern interpretations and they’re ideal for laidback weekend cooking 

4 lamb shanks,
excess fat removed
4 tbsp oil
2 x 3cm cinnamon sticks
2 black cardamom
5 green cardamom
1 tsp fennel seeds
1 tsp cumin seeds
1 blade mace
1 to 2 bay leaves
3 onions, sliced
1 tbsp minced garlic
1 tbsp minced ginger
2 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato paste
2 tins chopped tomatoes
1 tbsp sugar
2 tbsp chopped coriander
1 tbsp premixed garam masala
4 tbsp yoghurt


Preheat the oven to 180C.
1 Heat the oil and then temper the cinnamon, cardamom, fennel, cumin and bay leaves. 2 Now add the onions and fry until they turn golden, using a pinch of salt to help them sweat. Add the ground cumin, coriander and chilli. Continue to stir adding bit of water to prevent the spices from burning.
3 Add the tomato paste and the chopped tomato with some sugar to balance the acidity. 4 Gradually add the yoghurt and stir into the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and the oil has separated.
Sear the meat in some oil in a frying pan, ensuring that they are sealed and browned all over. Place in an oven roasting tray, then pour over the sauce, cover with foil and then roast in the oven for 4 hours until the meat is tender.
5 Remove from the oven, add the garam masala, adjust for seasoning and then garnish with fresh coriander.

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