Rogan Josh Lamb Shanks

Words: Beer Country

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Rogan Josh Lamb Shanks
Take the most tender lamb curry you’ve ever had then multiple it by ten and you’re somewhere close to these shanks. They’re juicy, spicy and they’re wrapped in enough layers of fragrant yoghurt to make your head bob from side to side in appreciation.

Serves: 4-6
Difficulty: moderate
Prep time: 45 mins
Cooking time: 3 ½ hours

Rogan Josh Spice Paste
1 Tbsp (15 ml) Garam Masala
1 Tbsp (15 ml) paprika
2 tsp (10 ml) cumin powder
2 tsp (10 ml) coriander powder
2 tsp (10 ml) chilli powder
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
100 g tomato paste
2 Tbsp (15 ml) sunflower oil

4 lamb shanks
1 large onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, finely chopped
1 thumb ginger, finely chopped
250 g double cream yoghurt
100 ml lamb stock
100 ml cream

handful of fresh coriander, chopped
fresh rotis to serve

Rogan Josh Paste
Toast the spices in a dry pan until fragrant. Remove from the pan and place into a glass or ceramic bowl. Mix in the tomato paste and oil.

Set the oven to 160 ºC.

Season the shanks with salt and pepper, and brown in a frying pan over high heat. Do two at a time so as not to crowd the pan.

Remove the shanks from the pan, and in the same pan, add a little oil and fry the onions and red pepper until golden. Add the garlic and ginger and fry for another minute. Add the curry paste and fry for another minute. Turn the heat to low and slowly add the yoghurt. Once the yoghurt is combined, add the stock and remove from the heat.

Place the shanks in an ovenproof dish. Pour the curry yoghurt marinade over the shanks. Roll the shanks around to make sure they are well coated. Close the dish with the lid, or alternatively, seal the dish with foil. Place in the oven for two hours.

After two hours, remove the dish from the oven, open the lid and turn the shanks over. Close the dish again, and place back in the oven for another hour.

Remove the dish from the oven, and remove the shanks from the dish. Pour off the oil from the sauce. Pour the sauce into a saucepan and add the cream. Bring to the boil and allow to reduce for 15 minutes.

Place the shanks into a serving dish and spoon the sauce over the shanks, reserving some of the sauce for serving. Season with cracked salt and pepper, and top with fresh coriander. Serve with fresh rotis to mop up that delicious sauce. | Facebook

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