Lamb Shank Rogan Josh

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This fresh take on Lamb Rogan Josh will be sure to be a talking point around any table.

Preparation: 20 mins

Cooking: 180 mins

Ingredients

Ingredients to serve 4

• 4 Lamb Shanks, excess fat removed
• 4 tablespoons olive oil
• 2 cinnamon sticks
• 5 cardamom pods
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1–2 bay leaves
• 2 onions, sliced
• 1 tablespoon grated ginger
• 1 tablespoon chopped garlic
• sea salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons chilli powder
• 2 tablespoons tomato purée
• 2 x 400g tins of chopped tomatoes
• 1 tablespoon sugar
• 4 tablespoons Greek yoghurt
• 4 lamb shanks, excess fat removed
• 1 tablespoon garam masala
• 2 tablespoons chopped coriander

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4
Heat the oil in a frying pan over a high heat and sweat the cinnamon, cardamom, fennel and cumin seeds and bay leaves in it. Then add the onions, ginger and garlic, and fry, stirring constantly, until they turn golden, using a pinch of salt to help them sweat.
Add the ground cumin, coriander and chilli and continue to stir, adding two tablespoons of cold water to prevent the spices from burning
Add the tomato purée and the chopped tomatoes with the sugar to balance the acidity
Gradually add the yoghurt and stir into the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and making sure the oil has not separated
Sear the lamb in some oil in a frying pan on a high heat, ensuring that it is sealed and browned all over
Place the meat in an oven roasting tray, then pour over the sauce, cover with foil and roast in the oven for 3 hours, until the meat is tender
Remove from the oven, mix the garam masala into the sauce with a spoon, and adjust the seasoning with sea salt. Spoon the lamb shanks into bowls and ladle over that amazing sauce
Finally sprinkle with the chopped coriander and enjoy with a side of your choice. I love serving this with some mashed potatoes

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